160-180degreesFsimmeringroastingquickbreadfat removalmakes thestockclearer100barchemicalthickenersconductionblanchingcarryovercookingceramicpans4lbvegetables 4lb wateryields 1 galstockmothersaucesbrowningclearsauteingwaterstarchgriddlingflourmirepoixdroppedleavenercombinationcookingshorteningliaison160-180degreesFsimmeringroastingquickbreadfat removalmakes thestockclearer100barchemicalthickenersconductionblanchingcarryovercookingceramicpans4lbvegetables 4lb wateryields 1 galstockmothersaucesbrowningclearsauteingwaterstarchgriddlingflourmirepoixdroppedleavenercombinationcookingshorteningliaison

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