Clean andsanitizesurfacesFlipcookingitemssafelyDeterminethe exactvolume ofsolidingredientsHandle hotutensilsandequipmentCombinewet and/ordryingredientsCut kitchensuppliesand someveggiesDetermineexactvolume ofliquidingredientsServesauces,broths,and soupsChopmeatsandveggiesDeterminethe exactweight of dryingredientsBakeindividualpastriesProtectkitchensurfaces fromknifes whilechoppingRoast,bake, andbroil itemsPreventovercookingand bakingFlattendoughfrombakingPick up hotitems andserve foodsanitarilyStirSaucesand mixdoughsSautéand fastfry itemsHelpreducecuts, burns,and stainsSearmeats andbakecasserolesBlendliquidsand in airBoil,steam, orroast largeitemsBoil itemsand simmersauces andbrothsRemoveitemsfromliquidsClean andsanitizesurfacesFlipcookingitemssafelyDeterminethe exactvolume ofsolidingredientsHandle hotutensilsandequipmentCombinewet and/ordryingredientsCut kitchensuppliesand someveggiesDetermineexactvolume ofliquidingredientsServesauces,broths,and soupsChopmeatsandveggiesDeterminethe exactweight of dryingredientsBakeindividualpastriesProtectkitchensurfaces fromknifes whilechoppingRoast,bake, andbroil itemsPreventovercookingand bakingFlattendoughfrombakingPick up hotitems andserve foodsanitarilyStirSaucesand mixdoughsSautéand fastfry itemsHelpreducecuts, burns,and stainsSearmeats andbakecasserolesBlendliquidsand in airBoil,steam, orroast largeitemsBoil itemsand simmersauces andbrothsRemoveitemsfromliquids

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