WholewheatflourWhippingcreamGelatinBreadflourMolassesPasteurizedTemperingGlucoseUnsaturatedfatConfectioner’ssugarLow-fat milkSaturatedfatActiveDryYeastStrongflourOsmotolerantYeastNonfatmilkCompressedYeastDurumflourFoamingDouble-actingbakingpowderSkimmilkSingle-actingbakingpowderDiastaseSourcreamBakingammoniaCouvertureFortifiednonfat/lowfat milkNonfatdrymilkDessertsyrupEmulsifiedshorteningGlutenEmulsion½ &½CornsyrupStraightflourCakeflourExtractButterfatSimplesyrupGermEndospermBrownsugarChocolateliquorFermentationCarbohydrateEvaporatedmilkChemicalleavenerButtermilkBranAmylaseInvertsugarSodiumbicarbonateCocoaFreshYeastShorteningPastryflourGranulatedsugarWholemilkLeaveningPatentflourBoltingSyrupCreamcheeseInstantDryYeastExtractionUHTpasteurizedDoughconditionerSucroseCocoabutterClearflourPectinBaker’scheeseAbsorptionCreamingOilAll-purposeflourSelf-risingflourCondensedmilkCremefraicheRegularshorteningMargarineYogurtWeakflourWholewheatflourWhippingcreamGelatinBreadflourMolassesPasteurizedTemperingGlucoseUnsaturatedfatConfectioner’ssugarLow-fat milkSaturatedfatActiveDryYeastStrongflourOsmotolerantYeastNonfatmilkCompressedYeastDurumflourFoamingDouble-actingbakingpowderSkimmilkSingle-actingbakingpowderDiastaseSourcreamBakingammoniaCouvertureFortifiednonfat/lowfat milkNonfatdrymilkDessertsyrupEmulsifiedshorteningGlutenEmulsion½ &½CornsyrupStraightflourCakeflourExtractButterfatSimplesyrupGermEndospermBrownsugarChocolateliquorFermentationCarbohydrateEvaporatedmilkChemicalleavenerButtermilkBranAmylaseInvertsugarSodiumbicarbonateCocoaFreshYeastShorteningPastryflourGranulatedsugarWholemilkLeaveningPatentflourBoltingSyrupCreamcheeseInstantDryYeastExtractionUHTpasteurizedDoughconditionerSucroseCocoabutterClearflourPectinBaker’scheeseAbsorptionCreamingOilAll-purposeflourSelf-risingflourCondensedmilkCremefraicheRegularshorteningMargarineYogurtWeakflour

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