mirepoixcarryovercookingblanchingshorteninggriddling160-180degreesFmothersaucessauteingliaison100fat removalmakes thestockclearerbrowningroastingquickbreadcombinationcookingchemicalclearwaterconductionstarchleavenerthickenersdroppedceramicpans4lbvegetables 4lb wateryields 1 galstockbarfloursimmeringmirepoixcarryovercookingblanchingshorteninggriddling160-180degreesFmothersaucessauteingliaison100fat removalmakes thestockclearerbrowningroastingquickbreadcombinationcookingchemicalclearwaterconductionstarchleavenerthickenersdroppedceramicpans4lbvegetables 4lb wateryields 1 galstockbarfloursimmering

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