StirSaucesand mixdoughsHandle hotutensilsandequipmentRoast,bake, andbroil itemsProtectkitchensurfaces fromknifes whilechoppingClean andsanitizesurfacesFlattendoughfrombakingSautéand fastfry itemsCombinewet and/ordryingredientsChopmeatsandveggiesServesauces,broths,and soupsDeterminethe exactweight of dryingredientsBlendliquidsand in airSearmeats andbakecasserolesRemoveitemsfromliquidsHelpreducecuts, burns,and stainsPick up hotitems andserve foodsanitarilyDeterminethe exactvolume ofsolidingredientsBakeindividualpastriesBoil,steam, orroast largeitemsPreventovercookingand bakingCut kitchensuppliesand someveggiesFlipcookingitemssafelyBoil itemsand simmersauces andbrothsDetermineexactvolume ofliquidingredientsStirSaucesand mixdoughsHandle hotutensilsandequipmentRoast,bake, andbroil itemsProtectkitchensurfaces fromknifes whilechoppingClean andsanitizesurfacesFlattendoughfrombakingSautéand fastfry itemsCombinewet and/ordryingredientsChopmeatsandveggiesServesauces,broths,and soupsDeterminethe exactweight of dryingredientsBlendliquidsand in airSearmeats andbakecasserolesRemoveitemsfromliquidsHelpreducecuts, burns,and stainsPick up hotitems andserve foodsanitarilyDeterminethe exactvolume ofsolidingredientsBakeindividualpastriesBoil,steam, orroast largeitemsPreventovercookingand bakingCut kitchensuppliesand someveggiesFlipcookingitemssafelyBoil itemsand simmersauces andbrothsDetermineexactvolume ofliquidingredients

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