Single-actingbakingpowderCremefraichePatentflourPasteurizedYogurtFortifiednonfat/lowfat milkInstantDryYeastDouble-actingbakingpowderDurumflourExtractLeaveningWhippingcreamButtermilkCornsyrupStrongflourCompressedYeastNonfatmilkEvaporatedmilkSyrupOsmotolerantYeastMargarineCreamcheeseEndospermRegularshorteningWeakflourSourcreamOilFoamingFermentationGermFreshYeastAll-purposeflourPectinBrownsugarWholemilkUHTpasteurizedWholewheatflourSkimmilkCarbohydrateClearflourCakeflourEmulsifiedshorteningStraightflourLow-fat milkConfectioner’ssugarFoamingCouvertureGelatinChemicalleavenerBakingammoniaBranInvertsugarBreadflourChocolateliquorCondensedmilkCocoabutterDessertsyrup½ &½GranulatedsugarUnsaturatedfatSodiumbicarbonateShorteningEmulsionCreamingPectinSelf-risingflourSaturatedfatCreamingAbsorptionPastryflourGelatinButterfatDiastaseBaker’scheeseDoughconditionerGlutenActiveDryYeastTemperingCocoaSucroseSimplesyrupAmylaseNonfatdrymilkGlucoseMolassesExtractionBoltingSingle-actingbakingpowderCremefraichePatentflourPasteurizedYogurtFortifiednonfat/lowfat milkInstantDryYeastDouble-actingbakingpowderDurumflourExtractLeaveningWhippingcreamButtermilkCornsyrupStrongflourCompressedYeastNonfatmilkEvaporatedmilkSyrupOsmotolerantYeastMargarineCreamcheeseEndospermRegularshorteningWeakflourSourcreamOilFoamingFermentationGermFreshYeastAll-purposeflourPectinBrownsugarWholemilkUHTpasteurizedWholewheatflourSkimmilkCarbohydrateClearflourCakeflourEmulsifiedshorteningStraightflourLow-fat milkConfectioner’ssugarFoamingCouvertureGelatinChemicalleavenerBakingammoniaBranInvertsugarBreadflourChocolateliquorCondensedmilkCocoabutterDessertsyrup½ &½GranulatedsugarUnsaturatedfatSodiumbicarbonateShorteningEmulsionCreamingPectinSelf-risingflourSaturatedfatCreamingAbsorptionPastryflourGelatinButterfatDiastaseBaker’scheeseDoughconditionerGlutenActiveDryYeastTemperingCocoaSucroseSimplesyrupAmylaseNonfatdrymilkGlucoseMolassesExtractionBolting

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
  1. Single-acting baking powder
  2. Creme fraiche
  3. Patent flour
  4. Pasteurized
  5. Yogurt
  6. Fortified nonfat/low fat milk
  7. Instant Dry Yeast
  8. Double-acting baking powder
  9. Durum flour
  10. Extract
  11. Leavening
  12. Whipping cream
  13. Buttermilk
  14. Corn syrup
  15. Strong flour
  16. Compressed Yeast
  17. Nonfat milk
  18. Evaporated milk
  19. Syrup
  20. Osmotolerant Yeast
  21. Margarine
  22. Cream cheese
  23. Endosperm
  24. Regular shortening
  25. Weak flour
  26. Sour cream
  27. Oil
  28. Foaming
  29. Fermentation
  30. Germ
  31. Fresh Yeast
  32. All-purpose flour
  33. Pectin
  34. Brown sugar
  35. Whole milk
  36. UHT pasteurized
  37. Whole wheat flour
  38. Skim milk
  39. Carbohydrate
  40. Clear flour
  41. Cake flour
  42. Emulsified shortening
  43. Straight flour
  44. Low-fat milk
  45. Confectioner’s sugar
  46. Foaming
  47. Couverture
  48. Gelatin
  49. Chemical leavener
  50. Baking ammonia
  51. Bran
  52. Invert sugar
  53. Bread flour
  54. Chocolate liquor
  55. Condensed milk
  56. Cocoa butter
  57. Dessert syrup
  58. ½ & ½
  59. Granulated sugar
  60. Unsaturated fat
  61. Sodium bicarbonate
  62. Shortening
  63. Emulsion
  64. Creaming
  65. Pectin
  66. Self-rising flour
  67. Saturated fat
  68. Creaming
  69. Absorption
  70. Pastry flour
  71. Gelatin
  72. Butterfat
  73. Diastase
  74. Baker’s cheese
  75. Dough conditioner
  76. Gluten
  77. Active Dry Yeast
  78. Tempering
  79. Cocoa
  80. Sucrose
  81. Simple syrup
  82. Amylase
  83. Nonfat dry milk
  84. Glucose
  85. Molasses
  86. Extraction
  87. Bolting