GlutenTemperingNonfatdrymilkInstantDryYeastPectinCreamingAbsorptionWholemilkChocolateliquorFreshYeastWeakflourDouble-actingbakingpowderClearflourCompressedYeastBaker’scheeseNonfatmilkPatentflourEmulsifiedshorteningActiveDryYeastMolassesCornsyrupCocoabutterButtermilkOilButterfatCouvertureFortifiednonfat/lowfat milkStrongflourCocoaEvaporatedmilkUHTpasteurizedCondensedmilkSingle-actingbakingpowderDoughconditionerStraightflourBoltingWhippingcreamCakeflourCreamcheeseWholewheatflourBrownsugarSkimmilkInvertsugarRegularshorteningDiastaseSodiumbicarbonateExtractionEmulsionGelatinSelf-risingflourLeaveningSaturatedfatFermentationSourcreamBakingammoniaAll-purposeflourMargarine½ &½PasteurizedChemicalleavenerGlucoseYogurtSucroseDessertsyrupUnsaturatedfatFoamingOsmotolerantYeastLow-fat milkAmylaseShorteningGermEndospermPastryflourSimplesyrupGranulatedsugarCarbohydrateSyrupConfectioner’ssugarExtractDurumflourCremefraicheBreadflourBranGlutenTemperingNonfatdrymilkInstantDryYeastPectinCreamingAbsorptionWholemilkChocolateliquorFreshYeastWeakflourDouble-actingbakingpowderClearflourCompressedYeastBaker’scheeseNonfatmilkPatentflourEmulsifiedshorteningActiveDryYeastMolassesCornsyrupCocoabutterButtermilkOilButterfatCouvertureFortifiednonfat/lowfat milkStrongflourCocoaEvaporatedmilkUHTpasteurizedCondensedmilkSingle-actingbakingpowderDoughconditionerStraightflourBoltingWhippingcreamCakeflourCreamcheeseWholewheatflourBrownsugarSkimmilkInvertsugarRegularshorteningDiastaseSodiumbicarbonateExtractionEmulsionGelatinSelf-risingflourLeaveningSaturatedfatFermentationSourcreamBakingammoniaAll-purposeflourMargarine½ &½PasteurizedChemicalleavenerGlucoseYogurtSucroseDessertsyrupUnsaturatedfatFoamingOsmotolerantYeastLow-fat milkAmylaseShorteningGermEndospermPastryflourSimplesyrupGranulatedsugarCarbohydrateSyrupConfectioner’ssugarExtractDurumflourCremefraicheBreadflourBran

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