CarbohydrateMargarineEvaporatedmilkDouble-actingbakingpowderFermentationCreamcheeseUHTpasteurizedSourcreamPatentflourChocolateliquorSelf-risingflourDessertsyrupPectinBrownsugarGlutenPastryflourExtractionInstantDryYeastGlucoseSyrupAll-purposeflourBakingammoniaNonfatdrymilkBreadflourDoughconditionerConfectioner’ssugarButtermilkYogurtAmylaseEndospermSucroseFoamingUnsaturatedfatRegularshorteningNonfatmilkMolassesEmulsionLeaveningStrongflourGermSkimmilkChemicalleavenerSingle-actingbakingpowderBaker’scheeseBoltingWholemilkWeakflourCocoaCompressedYeastFortifiednonfat/lowfat milkTemperingStraightflourCondensedmilkCreamingGranulatedsugarWhippingcreamCornsyrupActiveDryYeastBranOsmotolerantYeastSimplesyrupAbsorptionCocoabutterCouvertureButterfatClearflourExtractInvertsugarSodiumbicarbonateFreshYeastCremefraicheOilCakeflourDurumflourPasteurizedLow-fat milkDiastaseShortening½ &½SaturatedfatGelatinEmulsifiedshorteningWholewheatflourCarbohydrateMargarineEvaporatedmilkDouble-actingbakingpowderFermentationCreamcheeseUHTpasteurizedSourcreamPatentflourChocolateliquorSelf-risingflourDessertsyrupPectinBrownsugarGlutenPastryflourExtractionInstantDryYeastGlucoseSyrupAll-purposeflourBakingammoniaNonfatdrymilkBreadflourDoughconditionerConfectioner’ssugarButtermilkYogurtAmylaseEndospermSucroseFoamingUnsaturatedfatRegularshorteningNonfatmilkMolassesEmulsionLeaveningStrongflourGermSkimmilkChemicalleavenerSingle-actingbakingpowderBaker’scheeseBoltingWholemilkWeakflourCocoaCompressedYeastFortifiednonfat/lowfat milkTemperingStraightflourCondensedmilkCreamingGranulatedsugarWhippingcreamCornsyrupActiveDryYeastBranOsmotolerantYeastSimplesyrupAbsorptionCocoabutterCouvertureButterfatClearflourExtractInvertsugarSodiumbicarbonateFreshYeastCremefraicheOilCakeflourDurumflourPasteurizedLow-fat milkDiastaseShortening½ &½SaturatedfatGelatinEmulsifiedshorteningWholewheatflour

Ch 4 Baking Vocab - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
  1. Carbohydrate
  2. Margarine
  3. Evaporated milk
  4. Double-acting baking powder
  5. Fermentation
  6. Cream cheese
  7. UHT pasteurized
  8. Sour cream
  9. Patent flour
  10. Chocolate liquor
  11. Self-rising flour
  12. Dessert syrup
  13. Pectin
  14. Brown sugar
  15. Gluten
  16. Pastry flour
  17. Extraction
  18. Instant Dry Yeast
  19. Glucose
  20. Syrup
  21. All-purpose flour
  22. Baking ammonia
  23. Nonfat dry milk
  24. Bread flour
  25. Dough conditioner
  26. Confectioner’s sugar
  27. Buttermilk
  28. Yogurt
  29. Amylase
  30. Endosperm
  31. Sucrose
  32. Foaming
  33. Unsaturated fat
  34. Regular shortening
  35. Nonfat milk
  36. Molasses
  37. Emulsion
  38. Leavening
  39. Strong flour
  40. Germ
  41. Skim milk
  42. Chemical leavener
  43. Single-acting baking powder
  44. Baker’s cheese
  45. Bolting
  46. Whole milk
  47. Weak flour
  48. Cocoa
  49. Compressed Yeast
  50. Fortified nonfat/low fat milk
  51. Tempering
  52. Straight flour
  53. Condensed milk
  54. Creaming
  55. Granulated sugar
  56. Whipping cream
  57. Corn syrup
  58. Active Dry Yeast
  59. Bran
  60. Osmotolerant Yeast
  61. Simple syrup
  62. Absorption
  63. Cocoa butter
  64. Couverture
  65. Butterfat
  66. Clear flour
  67. Extract
  68. Invert sugar
  69. Sodium bicarbonate
  70. Fresh Yeast
  71. Creme fraiche
  72. Oil
  73. Cake flour
  74. Durum flour
  75. Pasteurized
  76. Low-fat milk
  77. Diastase
  78. Shortening
  79. ½ & ½
  80. Saturated fat
  81. Gelatin
  82. Emulsified shortening
  83. Whole wheat flour