EmulsionCocoaAbsorptionAmylaseCondensedmilkSingle-actingbakingpowderLow-fat milkBaker’scheeseClearflourDessertsyrupBreadflourGlucoseAll-purposeflourChemicalleavenerCouvertureCakeflourGelatinYogurtSodiumbicarbonateSucroseSyrupGranulatedsugarCarbohydrateLeaveningGermMolassesEvaporatedmilkCornsyrupMargarineSkimmilkPastryflourStraightflourGlutenCremefraicheBakingammoniaConfectioner’ssugarRegularshorteningOsmotolerantYeastBranFoamingDurumflourInstantDryYeastBoltingBrownsugarUnsaturatedfatShorteningChocolateliquorSaturatedfatCompressedYeastWeakflourDoughconditionerPatentflourPasteurizedSourcreamExtractionStrongflourActiveDryYeastSimplesyrupNonfatmilkFreshYeastButtermilkWholemilkDouble-actingbakingpowderWhippingcreamFortifiednonfat/lowfat milkButterfatEndospermEmulsifiedshorteningExtractDiastaseInvertsugarUHTpasteurizedPectinNonfatdrymilkCreamcheese½ &½CocoabutterTemperingOilFermentationWholewheatflourSelf-risingflourCreamingEmulsionCocoaAbsorptionAmylaseCondensedmilkSingle-actingbakingpowderLow-fat milkBaker’scheeseClearflourDessertsyrupBreadflourGlucoseAll-purposeflourChemicalleavenerCouvertureCakeflourGelatinYogurtSodiumbicarbonateSucroseSyrupGranulatedsugarCarbohydrateLeaveningGermMolassesEvaporatedmilkCornsyrupMargarineSkimmilkPastryflourStraightflourGlutenCremefraicheBakingammoniaConfectioner’ssugarRegularshorteningOsmotolerantYeastBranFoamingDurumflourInstantDryYeastBoltingBrownsugarUnsaturatedfatShorteningChocolateliquorSaturatedfatCompressedYeastWeakflourDoughconditionerPatentflourPasteurizedSourcreamExtractionStrongflourActiveDryYeastSimplesyrupNonfatmilkFreshYeastButtermilkWholemilkDouble-actingbakingpowderWhippingcreamFortifiednonfat/lowfat milkButterfatEndospermEmulsifiedshorteningExtractDiastaseInvertsugarUHTpasteurizedPectinNonfatdrymilkCreamcheese½ &½CocoabutterTemperingOilFermentationWholewheatflourSelf-risingflourCreaming

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