(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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A very simple dry-heat method in which the food is cooked on a grill rack above the heat source
Grilling
Cooking food in a simmering liquid between 160*F to 180*F.
Poaching
Food item is first seared in hot oil, and then partially covered in enough liquid to come halfway up the food item. Then covered tightly and finished slowly in the oven or on the stove top until it is tender
Braising
Cooking a food item on a hot, flat surface or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet
Griddling
The liquid left over from shallow poaching, which can then be used as a sauce base
Cuisson
Has the same components as batter, but they are not blended together
Breading
Cooking food using a combination of steam and a liquid bath.
Shallow Poaching
Technique that cooks food by surrounding it with hot, dry air in the oven; as the outer layers of the food become heated, the food's natural juices turn to steam and are absorbed by the food
Baking
Transfer of heat caused by the movement of molecules from a warmer area to a cooler one
Convection
A rapid cooking method that uses high heat from a source located above the food
Broiling
Using a combination of both dry-heat and moist-heat cooking methods.
Combination cooking
The temperature at which fats and oils begin to smoke, which means that the fat has begun to break down.
Smoking Point
Cooking food by surrounding it in steam in a confined space; direct contact with the steam cooks the food.
Steaming
Transfer of heat from one item to another when the items com into direct contact with each other
Conduction
immerse it in hot fat, and fry it until it is done
Deep-Fry
This is a quick-cooking method over a very high heat, generally in a wok with little fat, and stirred qickly
Stir-Frying
The amount of time it takes oil to reheat to the correct cooking temperature once food is added.
Recovery time
cooking method that does not require physical contact between the heat source and the food being cooked
Radiation
To quickly brown the surface of an item, such as meat, over direct heat
Sear
Deep-frying method in which food is breaded, placed in a basket, lowered into the hot oil, and then lifted out with the basket when it is done.
Basket Method
A variation of boiling in which the food is partially cooked and then finished later.
Blanching
Deep-frying method for certain foods that need to be fully submerged in hot oil for a longer period of time
Double-basket method
Technique that cooks food by surrounding it with hot, dry air in the oven; requires a longer cooking time
Roasting
Long, thin slices of fish or meat that are rolled and stuffed with a filling
Paupiettes
Heat created when the heat from a source is absorbed by one material and then radiated out to the food.
Infrared Heat
A common American term for braising as well as the name of a traditional dish
Pot Roasting
A mixture of the primary dry ingredient, the liquid, and a binder, which helps the mixture adhere to a product
Batter
The process of continued cooking after a food item has been removed from its heat source
Carryover Cooking
Completely submerging food in a liquid that is at a constant, moderate temperature.
Simmering
Deep-frying method in which a breaded or batter-coated food is gently dropped in hot oil, where it falls to the bottom of the fryer and then swims to the surface.
Swimming Method
French for "under vacuum," this is a cooking method in which food is cooked for a long time in airtight bags in water that is hot but well below the boiling point.
Sous Vide
Quickly removing food items from boiling water and plunging them into an ice bath to halt the cooking process
Shocking
Technique similar to braising, but pre-prep is different; main food item is cut into bite-sized pieces, which are blanched or seared in oil first, and then liquid is added
Stewing
To cook food in oil over less intense heat than that used for sautéing or stir-frying
Pan-fry
To partially cook food that will be finished later
Parcooking
This method cooks food rapidly in a small amount of fat over relatively high heat, keeping water and vitamin loss at a low while gaining a high degree of color and flavor
Sautéing
The point when an item being deep-fried rises to the surface of the oil and appears golden brown, indicating doneness.
Float
