barsimmeringceramicpanscombinationcookingcarryovercooking4lbvegetables 4lb wateryields 1 galstock160-180degreesFleavener100thickenersmothersaucesroastingsauteingclearquickbreadliaisonbrowningdroppedwaterconductionstarchgriddlingfat removalmakes thestockclearerflourshorteningmirepoixchemicalblanchingbarsimmeringceramicpanscombinationcookingcarryovercooking4lbvegetables 4lb wateryields 1 galstock160-180degreesFleavener100thickenersmothersaucesroastingsauteingclearquickbreadliaisonbrowningdroppedwaterconductionstarchgriddlingfat removalmakes thestockclearerflourshorteningmirepoixchemicalblanching

PSI- Unit #6 Test 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. bar
  2. simmering
  3. ceramic pans
  4. combination cooking
  5. carryover cooking
  6. 4lb vegetables 4 lb water yields 1 gal stock
  7. 160-180 degrees F
  8. leavener
  9. 100
  10. thickeners
  11. mother sauces
  12. roasting
  13. sauteing
  14. clear
  15. quick bread
  16. liaison
  17. browning
  18. dropped
  19. water
  20. conduction
  21. starch
  22. griddling
  23. fat removal makes the stock clearer
  24. flour
  25. shortening
  26. mirepoix
  27. chemical
  28. blanching