Single-actingbakingpowderNonfatdrymilkSourcreamFreshYeastSyrupGlutenStraightflourMargarineEmulsifiedshorteningAbsorptionSingle-actingbakingpowderSodiumbicarbonateBreadflourEvaporatedmilkDouble-actingbakingpowderSucroseCarbohydrateDiastaseTemperingCornsyrupDessertsyrupRegularshorteningCreamingDoughconditionerPasteurizedBakingammoniaCakeflourCompressedYeastBranLow-fat milkPectinFoamingConfectioner’ssugarPastryflourPectinNonfatmilkSkimmilkGermUnsaturatedfatInvertsugarEndospermSaturatedfatShorteningExtractionBrownsugarGranulatedsugarExtractDouble-actingbakingpowderStrongflourCremefraicheCondensedmilkCreamingAll-purposeflourSodiumbicarbonateWholemilkPatentflourBakingammoniaBaker’scheeseButtermilk½ &½WeakflourOilCreamcheeseFermentationBoltingSimplesyrupEmulsionSelf-risingflourGlucoseChocolateliquorWhippingcreamLeaveningCreamingFoamingActiveDryYeastMolassesChemicalleavenerCocoaGelatinWholewheatflourYogurtUHTpasteurizedDurumflourAmylasePectinInstantDryYeastButterfatOsmotolerantYeastFortifiednonfat/lowfat milkFoamingGelatinCouvertureCocoabutterClearflourGelatinSingle-actingbakingpowderNonfatdrymilkSourcreamFreshYeastSyrupGlutenStraightflourMargarineEmulsifiedshorteningAbsorptionSingle-actingbakingpowderSodiumbicarbonateBreadflourEvaporatedmilkDouble-actingbakingpowderSucroseCarbohydrateDiastaseTemperingCornsyrupDessertsyrupRegularshorteningCreamingDoughconditionerPasteurizedBakingammoniaCakeflourCompressedYeastBranLow-fat milkPectinFoamingConfectioner’ssugarPastryflourPectinNonfatmilkSkimmilkGermUnsaturatedfatInvertsugarEndospermSaturatedfatShorteningExtractionBrownsugarGranulatedsugarExtractDouble-actingbakingpowderStrongflourCremefraicheCondensedmilkCreamingAll-purposeflourSodiumbicarbonateWholemilkPatentflourBakingammoniaBaker’scheeseButtermilk½ &½WeakflourOilCreamcheeseFermentationBoltingSimplesyrupEmulsionSelf-risingflourGlucoseChocolateliquorWhippingcreamLeaveningCreamingFoamingActiveDryYeastMolassesChemicalleavenerCocoaGelatinWholewheatflourYogurtUHTpasteurizedDurumflourAmylasePectinInstantDryYeastButterfatOsmotolerantYeastFortifiednonfat/lowfat milkFoamingGelatinCouvertureCocoabutterClearflourGelatin

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