barquickbreadflourmirepoix160-180degreesFchemicalbrowningsauteingthickenersconductiongriddlingleavenerclearshorteningroastingliaisonwater100combinationcookingsimmeringcarryovercookingmothersaucesfat removalmakes thestockclearerceramicpansdroppedstarch4lbvegetables 4lb wateryields 1 galstockblanchingbarquickbreadflourmirepoix160-180degreesFchemicalbrowningsauteingthickenersconductiongriddlingleavenerclearshorteningroastingliaisonwater100combinationcookingsimmeringcarryovercookingmothersaucesfat removalmakes thestockclearerceramicpansdroppedstarch4lbvegetables 4lb wateryields 1 galstockblanching

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