NonfatmilkGelatinBaker’scheeseCreamingEmulsifiedshorteningSodiumbicarbonateDessertsyrupSucroseYogurtExtractionChocolateliquorCornsyrupMolassesFoamingGranulatedsugarInstantDryYeastGermClearflourPectinOilStrongflourSkimmilkShorteningCondensedmilkSyrupSimplesyrupWholemilkSelf-risingflourSourcreamDurumflourFreshYeastCakeflourAbsorptionFoamingButterfatSaturatedfatDiastaseDouble-actingbakingpowderExtractSingle-actingbakingpowderPasteurizedGlutenLeaveningActiveDryYeastGelatinInvertsugarButtermilkCreamcheesePastryflourFortifiednonfat/lowfat milkMargarineCocoaDoughconditionerBoltingBranCarbohydrateWhippingcreamTemperingCocoabutterWeakflourEmulsionRegularshortening½ &½StraightflourLow-fat milkEvaporatedmilkGlucoseCompressedYeastWholewheatflourAll-purposeflourPatentflourCremefraicheAmylaseBreadflourPectinUHTpasteurizedOsmotolerantYeastBakingammoniaBrownsugarNonfatdrymilkConfectioner’ssugarEndospermUnsaturatedfatChemicalleavenerCreamingFermentationCouvertureNonfatmilkGelatinBaker’scheeseCreamingEmulsifiedshorteningSodiumbicarbonateDessertsyrupSucroseYogurtExtractionChocolateliquorCornsyrupMolassesFoamingGranulatedsugarInstantDryYeastGermClearflourPectinOilStrongflourSkimmilkShorteningCondensedmilkSyrupSimplesyrupWholemilkSelf-risingflourSourcreamDurumflourFreshYeastCakeflourAbsorptionFoamingButterfatSaturatedfatDiastaseDouble-actingbakingpowderExtractSingle-actingbakingpowderPasteurizedGlutenLeaveningActiveDryYeastGelatinInvertsugarButtermilkCreamcheesePastryflourFortifiednonfat/lowfat milkMargarineCocoaDoughconditionerBoltingBranCarbohydrateWhippingcreamTemperingCocoabutterWeakflourEmulsionRegularshortening½ &½StraightflourLow-fat milkEvaporatedmilkGlucoseCompressedYeastWholewheatflourAll-purposeflourPatentflourCremefraicheAmylaseBreadflourPectinUHTpasteurizedOsmotolerantYeastBakingammoniaBrownsugarNonfatdrymilkConfectioner’ssugarEndospermUnsaturatedfatChemicalleavenerCreamingFermentationCouverture

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