Wholewheatflour½ &½ShorteningGranulatedsugarBrownsugarSourcreamEndospermDiastaseOsmotolerantYeastPasteurizedClearflourInstantDryYeastNonfatdrymilkFoamingSaturatedfatGelatinButtermilkCouvertureFreshYeastFoamingDouble-actingbakingpowderWholemilkBranCreamingBoltingFortifiednonfat/lowfat milkActiveDryYeastPatentflourLow-fat milkCornsyrupSimplesyrupChocolateliquorFermentationInvertsugarCakeflourStraightflourCremefraicheYogurtExtractionEmulsifiedshorteningGlutenWeakflourOilDurumflourRegularshorteningSkimmilkCocoaSyrupAmylaseWhippingcreamGermAll-purposeflourBaker’scheeseCreamingSingle-actingbakingpowderDessertsyrupConfectioner’ssugarDoughconditionerCompressedYeastAbsorptionPastryflourNonfatmilkStrongflourPectinButterfatSodiumbicarbonateMargarineSelf-risingflourUnsaturatedfatGelatinPectinLeaveningChemicalleavenerCreamcheeseEvaporatedmilkGlucoseBakingammoniaCarbohydrateTemperingSucroseExtractCondensedmilkUHTpasteurizedMolassesCocoabutterEmulsionBreadflourWholewheatflour½ &½ShorteningGranulatedsugarBrownsugarSourcreamEndospermDiastaseOsmotolerantYeastPasteurizedClearflourInstantDryYeastNonfatdrymilkFoamingSaturatedfatGelatinButtermilkCouvertureFreshYeastFoamingDouble-actingbakingpowderWholemilkBranCreamingBoltingFortifiednonfat/lowfat milkActiveDryYeastPatentflourLow-fat milkCornsyrupSimplesyrupChocolateliquorFermentationInvertsugarCakeflourStraightflourCremefraicheYogurtExtractionEmulsifiedshorteningGlutenWeakflourOilDurumflourRegularshorteningSkimmilkCocoaSyrupAmylaseWhippingcreamGermAll-purposeflourBaker’scheeseCreamingSingle-actingbakingpowderDessertsyrupConfectioner’ssugarDoughconditionerCompressedYeastAbsorptionPastryflourNonfatmilkStrongflourPectinButterfatSodiumbicarbonateMargarineSelf-risingflourUnsaturatedfatGelatinPectinLeaveningChemicalleavenerCreamcheeseEvaporatedmilkGlucoseBakingammoniaCarbohydrateTemperingSucroseExtractCondensedmilkUHTpasteurizedMolassesCocoabutterEmulsionBreadflour

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