sousvidehollandaisesteamingbrowningevaporationchickenstockbraisingthermalradiationcoagulationstewingheatcombinationheatcookingmethodgrillingbuttersaucesfishstockgelatinizationmoist heatcookingmethodwhitestockbrownstockboilingexcitationsimmeringsautéingpoachingvegetablestockinductionbroilingmothersaucesmelt dryheatcookingmethodstallroastingfryingcaramelizationbeefstockdessertsaucestemperaturebéchamelbakingsousvidehollandaisesteamingbrowningevaporationchickenstockbraisingthermalradiationcoagulationstewingheatcombinationheatcookingmethodgrillingbuttersaucesfishstockgelatinizationmoist heatcookingmethodwhitestockbrownstockboilingexcitationsimmeringsautéingpoachingvegetablestockinductionbroilingmothersaucesmelt dryheatcookingmethodstallroastingfryingcaramelizationbeefstockdessertsaucestemperaturebéchamelbaking

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