DessertsyrupWholemilkButtermilkTemperingSelf-risingflourPastryflourSingle-actingbakingpowderEmulsifiedshorteningGranulatedsugarGlucoseExtractionActiveDryYeastMargarineFortifiednonfat/lowfat milkGelatinLow-fat milkWholewheatflourSodiumbicarbonateAll-purposeflourCreamingCornsyrupFreshYeastSucroseChemicalleavenerYogurtWhippingcreamAbsorptionCondensedmilkPatentflourBrownsugarSourcreamWeakflourDoughconditionerNonfatdrymilkCocoaFoamingGelatinPectinShorteningFoamingEvaporatedmilkConfectioner’ssugarSimplesyrupCakeflourBaker’scheeseEmulsionCreamingInvertsugarBranCocoabutterOilClearflourButterfatPectinDurumflourOsmotolerantYeastChocolateliquorStraightflourExtractSyrupLeaveningAmylaseSaturatedfatBreadflour½ &½PasteurizedCreamcheeseDiastaseEndospermBakingammoniaDouble-actingbakingpowderGlutenBoltingUnsaturatedfatStrongflourUHTpasteurizedCouvertureFermentationCarbohydrateSkimmilkCompressedYeastCremefraicheMolassesRegularshorteningNonfatmilkInstantDryYeastGermDessertsyrupWholemilkButtermilkTemperingSelf-risingflourPastryflourSingle-actingbakingpowderEmulsifiedshorteningGranulatedsugarGlucoseExtractionActiveDryYeastMargarineFortifiednonfat/lowfat milkGelatinLow-fat milkWholewheatflourSodiumbicarbonateAll-purposeflourCreamingCornsyrupFreshYeastSucroseChemicalleavenerYogurtWhippingcreamAbsorptionCondensedmilkPatentflourBrownsugarSourcreamWeakflourDoughconditionerNonfatdrymilkCocoaFoamingGelatinPectinShorteningFoamingEvaporatedmilkConfectioner’ssugarSimplesyrupCakeflourBaker’scheeseEmulsionCreamingInvertsugarBranCocoabutterOilClearflourButterfatPectinDurumflourOsmotolerantYeastChocolateliquorStraightflourExtractSyrupLeaveningAmylaseSaturatedfatBreadflour½ &½PasteurizedCreamcheeseDiastaseEndospermBakingammoniaDouble-actingbakingpowderGlutenBoltingUnsaturatedfatStrongflourUHTpasteurizedCouvertureFermentationCarbohydrateSkimmilkCompressedYeastCremefraicheMolassesRegularshorteningNonfatmilkInstantDryYeastGerm

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