CreamcheeseClearflourFermentationDouble-actingbakingpowderAbsorptionEvaporatedmilkGranulatedsugarGelatinBaker’scheeseRegularshorteningPasteurizedSkimmilkButtermilkPastryflourDiastaseStraightflourFortifiednonfat/lowfat milkCouvertureUHTpasteurizedBranAmylaseConfectioner’ssugarSelf-risingflourCompressedYeastTempering½ &½CarbohydrateSodiumbicarbonateGermBakingammoniaShorteningSimplesyrupWholemilkDoughconditionerGlutenInvertsugarUnsaturatedfatFreshYeastExtractCondensedmilkSingle-actingbakingpowderCremefraicheSourcreamOsmotolerantYeastBreadflourEndospermBrownsugarPectinCornsyrupAll-purposeflourEmulsionChocolateliquorCocoaWholewheatflourLow-fat milkDurumflourInstantDryYeastExtractionOilCocoabutterStrongflourLeaveningCreamingChemicalleavenerFoamingSucroseMolassesEmulsifiedshorteningNonfatmilkWhippingcreamMargarinePatentflourNonfatdrymilkActiveDryYeastSaturatedfatButterfatSyrupYogurtWeakflourCakeflourGlucoseDessertsyrupBoltingCreamcheeseClearflourFermentationDouble-actingbakingpowderAbsorptionEvaporatedmilkGranulatedsugarGelatinBaker’scheeseRegularshorteningPasteurizedSkimmilkButtermilkPastryflourDiastaseStraightflourFortifiednonfat/lowfat milkCouvertureUHTpasteurizedBranAmylaseConfectioner’ssugarSelf-risingflourCompressedYeastTempering½ &½CarbohydrateSodiumbicarbonateGermBakingammoniaShorteningSimplesyrupWholemilkDoughconditionerGlutenInvertsugarUnsaturatedfatFreshYeastExtractCondensedmilkSingle-actingbakingpowderCremefraicheSourcreamOsmotolerantYeastBreadflourEndospermBrownsugarPectinCornsyrupAll-purposeflourEmulsionChocolateliquorCocoaWholewheatflourLow-fat milkDurumflourInstantDryYeastExtractionOilCocoabutterStrongflourLeaveningCreamingChemicalleavenerFoamingSucroseMolassesEmulsifiedshorteningNonfatmilkWhippingcreamMargarinePatentflourNonfatdrymilkActiveDryYeastSaturatedfatButterfatSyrupYogurtWeakflourCakeflourGlucoseDessertsyrupBolting

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.


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