shorteningclearstarchblanchingcarryovercookingroastingchemicaldroppedthickeners160-180degreesFsimmeringwaterfat removalmakes thestockclearerbarquickbreadceramicpansgriddlingflour4lbvegetables 4lb wateryields 1 galstockmothersaucessauteingbrowning100liaisonconductioncombinationcookingmirepoixleavenershorteningclearstarchblanchingcarryovercookingroastingchemicaldroppedthickeners160-180degreesFsimmeringwaterfat removalmakes thestockclearerbarquickbreadceramicpansgriddlingflour4lbvegetables 4lb wateryields 1 galstockmothersaucessauteingbrowning100liaisonconductioncombinationcookingmirepoixleavener

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