evaporationbéchamelbakingbroilingbrownstockpoachingroastingheatbeefstockmoist heatcookingmethodhollandaisevegetablestocksousvidedessertsaucessteamingboilingbrowningstallbuttersaucessimmeringtemperaturegelatinizationfryingsautéingwhitestockcombinationheatcookingmethodchickenstockfishstockmelt dryheatcookingmethodstewingmothersaucesinductionthermalradiationcoagulationcaramelizationexcitationbraisinggrillingevaporationbéchamelbakingbroilingbrownstockpoachingroastingheatbeefstockmoist heatcookingmethodhollandaisevegetablestocksousvidedessertsaucessteamingboilingbrowningstallbuttersaucessimmeringtemperaturegelatinizationfryingsautéingwhitestockcombinationheatcookingmethodchickenstockfishstockmelt dryheatcookingmethodstewingmothersaucesinductionthermalradiationcoagulationcaramelizationexcitationbraisinggrilling

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