ChopmeatsandveggiesBoil,steam, orroast largeitemsClean andsanitizesurfacesStirSaucesand mixdoughsFlipcookingitemssafelyProtectkitchensurfaces fromknifes whilechoppingHelpreducecuts, burns,and stainsHandle hotutensilsandequipmentPick up hotitems andserve foodsanitarilyBlendliquidsand in airCut kitchensuppliesand someveggiesDeterminethe exactweight of dryingredientsBoil itemsand simmersauces andbrothsRemoveitemsfromliquidsServesauces,broths,and soupsDetermineexactvolume ofliquidingredientsSautéand fastfry itemsSearmeats andbakecasserolesPreventovercookingand bakingBakeindividualpastriesFlattendoughfrombakingCombinewet and/ordryingredientsDeterminethe exactvolume ofsolidingredientsRoast,bake, andbroil itemsChopmeatsandveggiesBoil,steam, orroast largeitemsClean andsanitizesurfacesStirSaucesand mixdoughsFlipcookingitemssafelyProtectkitchensurfaces fromknifes whilechoppingHelpreducecuts, burns,and stainsHandle hotutensilsandequipmentPick up hotitems andserve foodsanitarilyBlendliquidsand in airCut kitchensuppliesand someveggiesDeterminethe exactweight of dryingredientsBoil itemsand simmersauces andbrothsRemoveitemsfromliquidsServesauces,broths,and soupsDetermineexactvolume ofliquidingredientsSautéand fastfry itemsSearmeats andbakecasserolesPreventovercookingand bakingBakeindividualpastriesFlattendoughfrombakingCombinewet and/ordryingredientsDeterminethe exactvolume ofsolidingredientsRoast,bake, andbroil items

Kitchen Bake-o - 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. Chop meats and veggies
  2. Boil, steam, or roast large items
  3. Clean and sanitize surfaces
  4. Stir Sauces and mix doughs
  5. Flip cooking items safely
  6. Protect kitchen surfaces from knifes while chopping
  7. Help reduce cuts, burns, and stains
  8. Handle hot utensils and equipment
  9. Pick up hot items and serve food sanitarily
  10. Blend liquids and in air
  11. Cut kitchen supplies and some veggies
  12. Determine the exact weight of dry ingredients
  13. Boil items and simmer sauces and broths
  14. Remove items from liquids
  15. Serve sauces, broths, and soups
  16. Determine exact volume of liquid ingredients
  17. Sauté and fast fry items
  18. Sear meats and bake casseroles
  19. Prevent over cooking and baking
  20. Bake individual pastries
  21. Flatten dough from baking
  22. Combine wet and/or dry ingredients
  23. Determine the exact volume of solid ingredients
  24. Roast, bake, and broil items