Horsd’oeuvrePullmanStockFlourCaramelizationRomaineBéchamelBaggedMarinatingConductionPaniniSandwichQuartersChickenNoodleThermometerMirepoixTomatoBlanchingCrispheadBroilingChickpeasOpen-FacedVinaigretteFumetIntermezzoQuickBreadsEighthsGarnishSweetenersPita3SubmarineRecoveryTimeSpreadSautéingLiaisonCarryoverCookingCondimentsWaterLemonJuiceRolledEspagnoleSachetd’épicesEmulsifierMilkCurlyEndiveBarCheesesMotherSaucesAvocadosVeloutéSousVideBiscuitAccompanimentRadiationStarter100%EggWashPuréeBoundBouquetGarniWrapSlurryExtractsMayonnaiseJusLeavenersGlaceSalsaPeanutPoachingDessertRouxChowderChicagoHorsd’oeuvrePullmanStockFlourCaramelizationRomaineBéchamelBaggedMarinatingConductionPaniniSandwichQuartersChickenNoodleThermometerMirepoixTomatoBlanchingCrispheadBroilingChickpeasOpen-FacedVinaigretteFumetIntermezzoQuickBreadsEighthsGarnishSweetenersPita3SubmarineRecoveryTimeSpreadSautéingLiaisonCarryoverCookingCondimentsWaterLemonJuiceRolledEspagnoleSachetd’épicesEmulsifierMilkCurlyEndiveBarCheesesMotherSaucesAvocadosVeloutéSousVideBiscuitAccompanimentRadiationStarter100%EggWashPuréeBoundBouquetGarniWrapSlurryExtractsMayonnaiseJusLeavenersGlaceSalsaPeanutPoachingDessertRouxChowderChicago

ProStart I Unit 4 - 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. Hors d’oeuvre
  2. Pullman
  3. Stock
  4. Flour
  5. Caramelization
  6. Romaine
  7. Béchamel
  8. Bagged
  9. Marinating
  10. Conduction
  11. Panini
  12. Sandwich
  13. Quarters
  14. Chicken Noodle
  15. Thermometer
  16. Mirepoix
  17. Tomato
  18. Blanching
  19. Crisphead
  20. Broiling
  21. Chickpeas
  22. Open-Faced
  23. Vinaigrette
  24. Fumet
  25. Intermezzo
  26. Quick Breads
  27. Eighths
  28. Garnish
  29. Sweeteners
  30. Pita
  31. 3
  32. Submarine
  33. Recovery Time
  34. Spread
  35. Sautéing
  36. Liaison
  37. Carryover Cooking
  38. Condiments
  39. Water
  40. Lemon Juice
  41. Rolled
  42. Espagnole
  43. Sachet d’épices
  44. Emulsifier
  45. Milk
  46. Curly Endive
  47. Bar
  48. Cheeses
  49. Mother Sauces
  50. Avocados
  51. Velouté
  52. Sous Vide
  53. Biscuit
  54. Accompaniment
  55. Radiation
  56. Starter
  57. 100%
  58. Egg Wash
  59. Purée
  60. Bound
  61. Bouquet Garni
  62. Wrap
  63. Slurry
  64. Extracts
  65. Mayonnaise
  66. Jus
  67. Leaveners
  68. Glace
  69. Salsa
  70. Peanut
  71. Poaching
  72. Dessert
  73. Roux
  74. Chowder
  75. Chicago