StirSaucesand mixdoughsFlattendoughfrombakingProtectkitchensurfaces fromknifes whilechoppingChopmeatsandveggiesSautéand fastfry itemsFlipcookingitemssafelyCut kitchensuppliesand someveggiesServesauces,broths,and soupsDeterminethe exactvolume ofsolidingredientsRoast,bake, andbroil itemsHelpreducecuts, burns,and stainsBoil,steam, orroast largeitemsBlendliquidsand in airRemoveitemsfromliquidsDeterminethe exactweight of dryingredientsPreventovercookingand bakingHandle hotutensilsandequipmentBakeindividualpastriesBoil itemsand simmersauces andbrothsPick up hotitems andserve foodsanitarilyDetermineexactvolume ofliquidingredientsCombinewet and/ordryingredientsSearmeats andbakecasserolesClean andsanitizesurfacesStirSaucesand mixdoughsFlattendoughfrombakingProtectkitchensurfaces fromknifes whilechoppingChopmeatsandveggiesSautéand fastfry itemsFlipcookingitemssafelyCut kitchensuppliesand someveggiesServesauces,broths,and soupsDeterminethe exactvolume ofsolidingredientsRoast,bake, andbroil itemsHelpreducecuts, burns,and stainsBoil,steam, orroast largeitemsBlendliquidsand in airRemoveitemsfromliquidsDeterminethe exactweight of dryingredientsPreventovercookingand bakingHandle hotutensilsandequipmentBakeindividualpastriesBoil itemsand simmersauces andbrothsPick up hotitems andserve foodsanitarilyDetermineexactvolume ofliquidingredientsCombinewet and/ordryingredientsSearmeats andbakecasserolesClean andsanitizesurfaces

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