dessertsaucesbrowningsousvidesautéingstallcombinationheatcookingmethodbakingbeefstockexcitationevaporationbraisingheatbéchamelbroilingmothersaucessteaminghollandaisecoagulationgrillingfishstockmelt dryheatcookingmethodchickenstocktemperatureroastingvegetablestockboilingsimmeringmoist heatcookingmethodstewingthermalradiationbuttersaucesbrownstockcaramelizationpoachinginductiongelatinizationfryingwhitestockdessertsaucesbrowningsousvidesautéingstallcombinationheatcookingmethodbakingbeefstockexcitationevaporationbraisingheatbéchamelbroilingmothersaucessteaminghollandaisecoagulationgrillingfishstockmelt dryheatcookingmethodchickenstocktemperatureroastingvegetablestockboilingsimmeringmoist heatcookingmethodstewingthermalradiationbuttersaucesbrownstockcaramelizationpoachinginductiongelatinizationfryingwhitestock

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