sousvidecombinationheatcookingmethodstallsautéingbeefstockmelt dryheatcookingmethodgelatinizationbrowninghollandaiseroastingheatinductionstewingevaporationsteamingthermalradiationfishstockchickenstockboilingbakingmoist heatcookingmethodcaramelizationcoagulationexcitationvegetablestockbraisingbéchamelbrownstockpoachingbuttersaucesgrillingwhitestocksimmeringmothersaucesdessertsaucestemperaturebroilingfryingsousvidecombinationheatcookingmethodstallsautéingbeefstockmelt dryheatcookingmethodgelatinizationbrowninghollandaiseroastingheatinductionstewingevaporationsteamingthermalradiationfishstockchickenstockboilingbakingmoist heatcookingmethodcaramelizationcoagulationexcitationvegetablestockbraisingbéchamelbrownstockpoachingbuttersaucesgrillingwhitestocksimmeringmothersaucesdessertsaucestemperaturebroilingfrying

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