roastingexcitationboilingbrowningsimmeringinductionsteamingfishstockgelatinizationmothersaucesdessertsaucesevaporationthermalradiationcoagulationbeefstockheatbakingmoist heatcookingmethodsautéingchickenstocksousvidecombinationheatcookingmethodbraisingbuttersauceswhitestockfryingstewingbéchameltemperaturevegetablestockpoachingcaramelizationhollandaisebroilingstallgrillingbrownstockmelt dryheatcookingmethodroastingexcitationboilingbrowningsimmeringinductionsteamingfishstockgelatinizationmothersaucesdessertsaucesevaporationthermalradiationcoagulationbeefstockheatbakingmoist heatcookingmethodsautéingchickenstocksousvidecombinationheatcookingmethodbraisingbuttersauceswhitestockfryingstewingbéchameltemperaturevegetablestockpoachingcaramelizationhollandaisebroilingstallgrillingbrownstockmelt 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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
  1. roasting
  2. excitation
  3. boiling
  4. browning
  5. simmering
  6. induction
  7. steaming
  8. fish stock
  9. gelatinization
  10. mother sauces
  11. dessert sauces
  12. evaporation
  13. thermal radiation
  14. coagulation
  15. beef stock
  16. heat
  17. baking
  18. moist heat cooking method
  19. sautéing
  20. chicken stock
  21. sous vide
  22. combination heat cooking method
  23. braising
  24. butter sauces
  25. white stock
  26. frying
  27. stewing
  28. béchamel
  29. temperature
  30. vegetable stock
  31. poaching
  32. caramelization
  33. hollandaise
  34. broiling
  35. stall
  36. grilling
  37. brown stock
  38. melt dry heat cooking method