WholemilkGranulatedsugarInstantDryYeastExtractionGermStrongflourLow-fat milkButterfatBranEndospermSyrupDessertsyrupCarbohydrateNonfatdrymilkClearflourDurumflourPastryflourUnsaturatedfatAmylaseCakeflourAll-purposeflourGlutenTemperingSimplesyrup½ &½OsmotolerantYeastSodiumbicarbonateMolassesGelatinActiveDryYeastButtermilkGlucoseExtractBoltingCocoaFreshYeastMargarineEvaporatedmilkCondensedmilkBakingammoniaFortifiednonfat/lowfat milkCremefraicheCreamcheeseYogurtConfectioner’ssugarWholewheatflourSaturatedfatCocoabutterDiastaseCouvertureSelf-risingflourDouble-actingbakingpowderCornsyrupCreamingUHTpasteurizedWeakflourBaker’scheeseAbsorptionPectinNonfatmilkInvertsugarRegularshorteningBreadflourEmulsifiedshorteningEmulsionStraightflourSucroseFermentationShorteningPasteurizedSourcreamChemicalleavenerFoamingOilCompressedYeastLeaveningBrownsugarChocolateliquorDoughconditionerWhippingcreamSkimmilkPatentflourSingle-actingbakingpowderWholemilkGranulatedsugarInstantDryYeastExtractionGermStrongflourLow-fat milkButterfatBranEndospermSyrupDessertsyrupCarbohydrateNonfatdrymilkClearflourDurumflourPastryflourUnsaturatedfatAmylaseCakeflourAll-purposeflourGlutenTemperingSimplesyrup½ &½OsmotolerantYeastSodiumbicarbonateMolassesGelatinActiveDryYeastButtermilkGlucoseExtractBoltingCocoaFreshYeastMargarineEvaporatedmilkCondensedmilkBakingammoniaFortifiednonfat/lowfat milkCremefraicheCreamcheeseYogurtConfectioner’ssugarWholewheatflourSaturatedfatCocoabutterDiastaseCouvertureSelf-risingflourDouble-actingbakingpowderCornsyrupCreamingUHTpasteurizedWeakflourBaker’scheeseAbsorptionPectinNonfatmilkInvertsugarRegularshorteningBreadflourEmulsifiedshorteningEmulsionStraightflourSucroseFermentationShorteningPasteurizedSourcreamChemicalleavenerFoamingOilCompressedYeastLeaveningBrownsugarChocolateliquorDoughconditionerWhippingcreamSkimmilkPatentflourSingle-actingbakingpowder

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