HollandaiseSauceSteamingStewing165BoilingtspStockBechamelGarnish41DryCookingmoistcookingAtireSimmeringPigmentEvaporateSkimOffAppetizerTablewareWhiskWhitestockCarameli-zationCoagulateDeepfryShockingHollandaiseSauceSteamingStewing165BoilingtspStockBechamelGarnish41DryCookingmoistcookingAtireSimmeringPigmentEvaporateSkimOffAppetizerTablewareWhiskWhitestockCarameli-zationCoagulateDeepfryShocking

Culinary Review - 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. Hollandaise Sauce
  2. Steaming
  3. Stewing
  4. 165
  5. Boiling
  6. tsp
  7. Stock
  8. Bechamel
  9. Garnish
  10. 41
  11. Dry Cooking
  12. moist cooking
  13. Atire
  14. Simmering
  15. Pigment
  16. Evaporate
  17. Skim Off
  18. Appetizer
  19. Tableware
  20. Whisk
  21. White stock
  22. Carameli-zation
  23. Coagulate
  24. Deep fry
  25. Shocking