CreamingLow-fat milkDoughconditionerTemperingPasteurizedBakingammoniaBoltingEmulsifiedshorteningSelf-risingflourOilSimplesyrupEmulsionGlucoseBrownsugarInstantDryYeastCouvertureCarbohydrateWeakflourFreshYeastPectinGlutenSaturatedfatBaker’scheeseFortifiednonfat/lowfat milkNonfatdrymilkExtractionCreamingGranulatedsugarUnsaturatedfatConfectioner’ssugarExtractWhippingcreamMolassesPectinOsmotolerantYeastChemicalleavenerPatentflourSyrupFoamingAbsorptionAmylaseCocoabutter½ &½BreadflourChocolateliquorButterfatEndospermFoamingDessertsyrupEvaporatedmilkClearflourSucroseMargarineWholemilkGelatinCondensedmilkStraightflourNonfatmilkGelatinAll-purposeflourCreamcheeseYogurtActiveDryYeastInvertsugarFermentationSkimmilkDiastaseCocoaSodiumbicarbonateShorteningBranButtermilkSingle-actingbakingpowderGermUHTpasteurizedSourcreamWholewheatflourPastryflourLeaveningCornsyrupDouble-actingbakingpowderStrongflourDurumflourCakeflourCremefraicheRegularshorteningCompressedYeastCreamingLow-fat milkDoughconditionerTemperingPasteurizedBakingammoniaBoltingEmulsifiedshorteningSelf-risingflourOilSimplesyrupEmulsionGlucoseBrownsugarInstantDryYeastCouvertureCarbohydrateWeakflourFreshYeastPectinGlutenSaturatedfatBaker’scheeseFortifiednonfat/lowfat milkNonfatdrymilkExtractionCreamingGranulatedsugarUnsaturatedfatConfectioner’ssugarExtractWhippingcreamMolassesPectinOsmotolerantYeastChemicalleavenerPatentflourSyrupFoamingAbsorptionAmylaseCocoabutter½ &½BreadflourChocolateliquorButterfatEndospermFoamingDessertsyrupEvaporatedmilkClearflourSucroseMargarineWholemilkGelatinCondensedmilkStraightflourNonfatmilkGelatinAll-purposeflourCreamcheeseYogurtActiveDryYeastInvertsugarFermentationSkimmilkDiastaseCocoaSodiumbicarbonateShorteningBranButtermilkSingle-actingbakingpowderGermUHTpasteurizedSourcreamWholewheatflourPastryflourLeaveningCornsyrupDouble-actingbakingpowderStrongflourDurumflourCakeflourCremefraicheRegularshorteningCompressedYeast

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