sousvidechickenstockpoachingbrowningwhitestockgrillinggelatinizationboilingtemperaturesimmeringbakingcoagulationinductionstewingexcitationmothersaucesthermalradiationcaramelizationsautéinghollandaisebraisingsteamingbeefstockmoist heatcookingmethodroastingdessertsaucesbrownstockheatevaporationbuttersaucesfryingcombinationheatcookingmethodvegetablestockbéchamelstallbroilingfishstockmelt dryheatcookingmethodsousvidechickenstockpoachingbrowningwhitestockgrillinggelatinizationboilingtemperaturesimmeringbakingcoagulationinductionstewingexcitationmothersaucesthermalradiationcaramelizationsautéinghollandaisebraisingsteamingbeefstockmoist heatcookingmethodroastingdessertsaucesbrownstockheatevaporationbuttersaucesfryingcombinationheatcookingmethodvegetablestockbéchamelstallbroilingfishstockmelt dryheatcookingmethod

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