BlanchingChickenNoodleBroilingBiscuitCheesesSousVideTomatoConductionFlourEmulsifierLemonJuiceSubmarineDessertWaterCarryoverCooking3BéchamelJusEggWashPuréeGarnishLiaisonExtractsFumetBaggedStockCrispheadStarterGlacePaniniAvocadosChicagoSlurryMayonnaiseThermometerSautéing100%MotherSaucesCondimentsBarPoachingMarinatingSweetenersRecoveryTimeCaramelizationSandwichIntermezzoQuartersPeanutBouquetGarniSachetd’épicesRadiationMilkRouxRolledVeloutéMirepoixQuickBreadsLeavenersPullmanChickpeasSalsaEspagnoleEighthsRomainePitaVinaigretteHorsd’oeuvreBoundAccompanimentSpreadWrapOpen-FacedChowderCurlyEndiveBlanchingChickenNoodleBroilingBiscuitCheesesSousVideTomatoConductionFlourEmulsifierLemonJuiceSubmarineDessertWaterCarryoverCooking3BéchamelJusEggWashPuréeGarnishLiaisonExtractsFumetBaggedStockCrispheadStarterGlacePaniniAvocadosChicagoSlurryMayonnaiseThermometerSautéing100%MotherSaucesCondimentsBarPoachingMarinatingSweetenersRecoveryTimeCaramelizationSandwichIntermezzoQuartersPeanutBouquetGarniSachetd’épicesRadiationMilkRouxRolledVeloutéMirepoixQuickBreadsLeavenersPullmanChickpeasSalsaEspagnoleEighthsRomainePitaVinaigretteHorsd’oeuvreBoundAccompanimentSpreadWrapOpen-FacedChowderCurlyEndive

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