roastingexcitationhollandaisefryingchickenstockmelt dryheatcookingmethodbrownstockcaramelizationboilingevaporationsousvidetemperaturegrillingpoachingdessertsaucessautéingstewingbuttersaucesbroilingvegetablestocksimmeringmothersaucesbakingmoist heatcookingmethodfishstockbrowningbeefstocksteamingstallgelatinizationheatwhitestockbéchamelcoagulationcombinationheatcookingmethodbraisinginductionthermalradiationroastingexcitationhollandaisefryingchickenstockmelt dryheatcookingmethodbrownstockcaramelizationboilingevaporationsousvidetemperaturegrillingpoachingdessertsaucessautéingstewingbuttersaucesbroilingvegetablestocksimmeringmothersaucesbakingmoist heatcookingmethodfishstockbrowningbeefstocksteamingstallgelatinizationheatwhitestockbéchamelcoagulationcombinationheatcookingmethodbraisinginductionthermalradiation

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