combinationheatcookingmethodexcitationbuttersaucesmothersaucesbraisingtemperaturebrownstockfryingstewinginductioncaramelizationthermalradiationpoachingsautéingmelt dryheatcookingmethodbéchamelvegetablestockfishstockcoagulationgelatinizationboilingbakingheatgrillingroastingchickenstockbeefstockhollandaisewhitestockbrowningsousvidemoist heatcookingmethodsimmeringsteamingbroilingdessertsaucesstallevaporationcombinationheatcookingmethodexcitationbuttersaucesmothersaucesbraisingtemperaturebrownstockfryingstewinginductioncaramelizationthermalradiationpoachingsautéingmelt dryheatcookingmethodbéchamelvegetablestockfishstockcoagulationgelatinizationboilingbakingheatgrillingroastingchickenstockbeefstockhollandaisewhitestockbrowningsousvidemoist heatcookingmethodsimmeringsteamingbroilingdessertsaucesstallevaporation

Culinary Arts Unit 4 Topic 2: The Science of Cooking - 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. combination heat cooking method
  2. excitation
  3. butter sauces
  4. mother sauces
  5. braising
  6. temperature
  7. brown stock
  8. frying
  9. stewing
  10. induction
  11. caramelization
  12. thermal radiation
  13. poaching
  14. sautéing
  15. melt dry heat cooking method
  16. béchamel
  17. vegetable stock
  18. fish stock
  19. coagulation
  20. gelatinization
  21. boiling
  22. baking
  23. heat
  24. grilling
  25. roasting
  26. chicken stock
  27. beef stock
  28. hollandaise
  29. white stock
  30. browning
  31. sous vide
  32. moist heat cooking method
  33. simmering
  34. steaming
  35. broiling
  36. dessert sauces
  37. stall
  38. evaporation