Low-fat milkFortifiednonfat/lowfat milkFoamingShorteningClearflourRegularshorteningGelatinInvertsugarPasteurizedUHTpasteurizedExtractionSaturatedfatBakingammoniaChemicalleavenerSingle-actingbakingpowderOsmotolerantYeastButterfatEvaporatedmilkStrongflourInstantDryYeastGlutenCreamingCreamcheeseBakingammoniaSimplesyrupAmylaseNonfatdrymilkDurumflourNonfatmilkGelatinPastryflourTemperingLeaveningMolassesEmulsifiedshorteningAll-purposeflourFreshYeastActiveDryYeast½ &½ChocolateliquorConfectioner’ssugarSodiumbicarbonateButtermilkGranulatedsugarExtractEmulsionSingle-actingbakingpowderBoltingWeakflourSyrupPectinGermGelatinCreamingDessertsyrupBreadflourFoamingStraightflourFermentationCreamingSourcreamDoughconditionerCocoabutterCremefraicheBranYogurtDiastaseEndospermCakeflourGlucosePatentflourBaker’scheeseCocoaCarbohydrateWholemilkCondensedmilkOilCompressedYeastBrownsugarCornsyrupAbsorptionMargarineWholewheatflourDouble-actingbakingpowderFoamingSodiumbicarbonateSkimmilkSucroseWhippingcreamDouble-actingbakingpowderSelf-risingflourPectinUnsaturatedfatPectinCouvertureLow-fat milkFortifiednonfat/lowfat milkFoamingShorteningClearflourRegularshorteningGelatinInvertsugarPasteurizedUHTpasteurizedExtractionSaturatedfatBakingammoniaChemicalleavenerSingle-actingbakingpowderOsmotolerantYeastButterfatEvaporatedmilkStrongflourInstantDryYeastGlutenCreamingCreamcheeseBakingammoniaSimplesyrupAmylaseNonfatdrymilkDurumflourNonfatmilkGelatinPastryflourTemperingLeaveningMolassesEmulsifiedshorteningAll-purposeflourFreshYeastActiveDryYeast½ &½ChocolateliquorConfectioner’ssugarSodiumbicarbonateButtermilkGranulatedsugarExtractEmulsionSingle-actingbakingpowderBoltingWeakflourSyrupPectinGermGelatinCreamingDessertsyrupBreadflourFoamingStraightflourFermentationCreamingSourcreamDoughconditionerCocoabutterCremefraicheBranYogurtDiastaseEndospermCakeflourGlucosePatentflourBaker’scheeseCocoaCarbohydrateWholemilkCondensedmilkOilCompressedYeastBrownsugarCornsyrupAbsorptionMargarineWholewheatflourDouble-actingbakingpowderFoamingSodiumbicarbonateSkimmilkSucroseWhippingcreamDouble-actingbakingpowderSelf-risingflourPectinUnsaturatedfatPectinCouverture

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