NonfatdrymilkSingle-actingbakingpowderGranulatedsugarEmulsionCreamcheeseSodiumbicarbonateWeakflourChocolateliquorBakingammoniaAll-purposeflourFreshYeastExtractCreamingBreadflourWholewheatflourGelatinEndospermShorteningCondensedmilkDoughconditionerUnsaturatedfatClearflourFoaming½ &½MolassesButtermilkExtractionCocoabutterSourcreamGlucoseNonfatmilkDessertsyrupRegularshorteningFermentationInstantDryYeastBaker’scheeseMargarineWholemilkUHTpasteurizedTemperingSucroseCremefraicheEvaporatedmilkFortifiednonfat/lowfat milkSaturatedfatButterfatGlutenCompressedYeastConfectioner’ssugarCouvertureGermCarbohydrateAbsorptionSimplesyrupDiastaseSelf-risingflourInvertsugarDurumflourPastryflourSyrupAmylaseActiveDryYeastLow-fat milkDouble-actingbakingpowderSkimmilkChemicalleavenerOilWhippingcreamPectinPasteurizedCornsyrupCocoaCakeflourBoltingStraightflourPatentflourBranBrownsugarStrongflourOsmotolerantYeastYogurtLeaveningEmulsifiedshorteningNonfatdrymilkSingle-actingbakingpowderGranulatedsugarEmulsionCreamcheeseSodiumbicarbonateWeakflourChocolateliquorBakingammoniaAll-purposeflourFreshYeastExtractCreamingBreadflourWholewheatflourGelatinEndospermShorteningCondensedmilkDoughconditionerUnsaturatedfatClearflourFoaming½ &½MolassesButtermilkExtractionCocoabutterSourcreamGlucoseNonfatmilkDessertsyrupRegularshorteningFermentationInstantDryYeastBaker’scheeseMargarineWholemilkUHTpasteurizedTemperingSucroseCremefraicheEvaporatedmilkFortifiednonfat/lowfat milkSaturatedfatButterfatGlutenCompressedYeastConfectioner’ssugarCouvertureGermCarbohydrateAbsorptionSimplesyrupDiastaseSelf-risingflourInvertsugarDurumflourPastryflourSyrupAmylaseActiveDryYeastLow-fat milkDouble-actingbakingpowderSkimmilkChemicalleavenerOilWhippingcreamPectinPasteurizedCornsyrupCocoaCakeflourBoltingStraightflourPatentflourBranBrownsugarStrongflourOsmotolerantYeastYogurtLeaveningEmulsifiedshortening

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