fryingsousvidegrillingsautéingdessertsaucesmothersaucessimmeringbéchamelgelatinizationcoagulationcaramelizationcombinationheatcookingmethodroastingbakingvegetablestockstewingthermalradiationpoachinghollandaisebroilingbuttersaucesbrownstockheatmoist heatcookingmethodwhitestockchickenstockevaporationfishstockbrowninginductionsteamingstallboilingbeefstockexcitationmelt dryheatcookingmethodtemperaturebraisingfryingsousvidegrillingsautéingdessertsaucesmothersaucessimmeringbéchamelgelatinizationcoagulationcaramelizationcombinationheatcookingmethodroastingbakingvegetablestockstewingthermalradiationpoachinghollandaisebroilingbuttersaucesbrownstockheatmoist heatcookingmethodwhitestockchickenstockevaporationfishstockbrowninginductionsteamingstallboilingbeefstockexcitationmelt dryheatcookingmethodtemperaturebraising

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