½ &½MolassesWholemilkNonfatdrymilkSkimmilkGelatinWhippingcreamCreamingConfectioner’ssugarSaturatedfatDiastaseGlucoseExtractCocoaGelatinCreamingPectinGlutenPastryflourCompressedYeastStraightflourDurumflourCreamcheeseDessertsyrupSimplesyrupBoltingButterfatAmylaseNonfatmilkButtermilkBranLeaveningBaker’scheeseChemicalleavenerAll-purposeflourStrongflourBreadflourUHTpasteurizedCakeflourWholewheatflourOsmotolerantYeastLow-fat milkFoamingYogurtCocoabutterAbsorptionFortifiednonfat/lowfat milkEndospermOilPatentflourClearflourFoamingWeakflourFermentationEmulsionPasteurizedPectinCondensedmilkRegularshorteningSyrupFreshYeastDoughconditionerInvertsugarSucroseCornsyrupMargarineBrownsugarTemperingGermSelf-risingflourUnsaturatedfatCarbohydrateEmulsifiedshorteningSingle-actingbakingpowderBakingammoniaCouvertureSodiumbicarbonateGranulatedsugarActiveDryYeastSourcreamExtractionInstantDryYeastChocolateliquorShorteningCremefraicheDouble-actingbakingpowderEvaporatedmilk½ &½MolassesWholemilkNonfatdrymilkSkimmilkGelatinWhippingcreamCreamingConfectioner’ssugarSaturatedfatDiastaseGlucoseExtractCocoaGelatinCreamingPectinGlutenPastryflourCompressedYeastStraightflourDurumflourCreamcheeseDessertsyrupSimplesyrupBoltingButterfatAmylaseNonfatmilkButtermilkBranLeaveningBaker’scheeseChemicalleavenerAll-purposeflourStrongflourBreadflourUHTpasteurizedCakeflourWholewheatflourOsmotolerantYeastLow-fat milkFoamingYogurtCocoabutterAbsorptionFortifiednonfat/lowfat milkEndospermOilPatentflourClearflourFoamingWeakflourFermentationEmulsionPasteurizedPectinCondensedmilkRegularshorteningSyrupFreshYeastDoughconditionerInvertsugarSucroseCornsyrupMargarineBrownsugarTemperingGermSelf-risingflourUnsaturatedfatCarbohydrateEmulsifiedshorteningSingle-actingbakingpowderBakingammoniaCouvertureSodiumbicarbonateGranulatedsugarActiveDryYeastSourcreamExtractionInstantDryYeastChocolateliquorShorteningCremefraicheDouble-actingbakingpowderEvaporatedmilk

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