LeaveningPastryflourSaturatedfatSkimmilkEmulsifiedshorteningCreamingSingle-actingbakingpowderButterfatPatentflourOsmotolerantYeastGelatinInvertsugarDurumflourEvaporatedmilkBreadflourFortifiednonfat/lowfat milkTemperingCocoabutterAbsorptionFoamingSodiumbicarbonateGermSelf-risingflourMargarineInstantDryYeastYogurtBakingammoniaDouble-actingbakingpowderStrongflourDessertsyrupUHTpasteurizedButtermilkCompressedYeastPasteurizedRegularshorteningOilEmulsionCocoaBranBrownsugarCornsyrupClearflourFoamingDoughconditionerPectinSyrupFermentationConfectioner’ssugarWhippingcreamPectinMolassesCreamingStraightflourExtractionFreshYeastNonfatdrymilkWholewheatflourCremefraicheActiveDryYeastUnsaturatedfatNonfatmilkCakeflourBaker’scheeseLow-fat milkEndospermChocolateliquorSucroseWholemilkDiastaseGranulatedsugarGlucoseGelatinCarbohydrateGlutenShorteningCondensedmilkSimplesyrupAll-purposeflour½ &½CouvertureChemicalleavenerCreamcheeseBoltingWeakflourExtractSourcreamAmylaseLeaveningPastryflourSaturatedfatSkimmilkEmulsifiedshorteningCreamingSingle-actingbakingpowderButterfatPatentflourOsmotolerantYeastGelatinInvertsugarDurumflourEvaporatedmilkBreadflourFortifiednonfat/lowfat milkTemperingCocoabutterAbsorptionFoamingSodiumbicarbonateGermSelf-risingflourMargarineInstantDryYeastYogurtBakingammoniaDouble-actingbakingpowderStrongflourDessertsyrupUHTpasteurizedButtermilkCompressedYeastPasteurizedRegularshorteningOilEmulsionCocoaBranBrownsugarCornsyrupClearflourFoamingDoughconditionerPectinSyrupFermentationConfectioner’ssugarWhippingcreamPectinMolassesCreamingStraightflourExtractionFreshYeastNonfatdrymilkWholewheatflourCremefraicheActiveDryYeastUnsaturatedfatNonfatmilkCakeflourBaker’scheeseLow-fat milkEndospermChocolateliquorSucroseWholemilkDiastaseGranulatedsugarGlucoseGelatinCarbohydrateGlutenShorteningCondensedmilkSimplesyrupAll-purposeflour½ &½CouvertureChemicalleavenerCreamcheeseBoltingWeakflourExtractSourcreamAmylase

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