BlanchingBrownStockMirepoixBrown/DarkBrownRouxJusliéAuJusMotherSaucesTemperMaîtred’hôtelButterVeloutéJusSlurrySalsaSauceCompoundButterBrownWhiteRouxRouxCourtBouillonVegetableStockLiaisonFatRemovalHollandaiseFumetReductionStockSweatingBéchamelRemouillageWringingMethodSachetd'epiceGlaceEspagnole(Brown)Demi-glaceSaucierAromaticsBlondRouxStockRatiosTomatoSmallSauces(Derivatives)CoulisBouquetGarniBeurreManieWhiteStockBouillonBlanchingBrownStockMirepoixBrown/DarkBrownRouxJusliéAuJusMotherSaucesTemperMaîtred’hôtelButterVeloutéJusSlurrySalsaSauceCompoundButterBrownWhiteRouxRouxCourtBouillonVegetableStockLiaisonFatRemovalHollandaiseFumetReductionStockSweatingBéchamelRemouillageWringingMethodSachetd'epiceGlaceEspagnole(Brown)Demi-glaceSaucierAromaticsBlondRouxStockRatiosTomatoSmallSauces(Derivatives)CoulisBouquetGarniBeurreManieWhiteStockBouillon

Stocks and Sauces - 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. Brown Stock
  3. Mirepoix
  4. Brown/Dark Brown Roux
  5. Jus lié
  6. Au Jus
  7. Mother Sauces
  8. Temper
  9. Maître d’hôtel Butter
  10. Velouté
  11. Jus
  12. Slurry
  13. Salsa
  14. Sauce
  15. Compound Butter
  16. Brown
  17. White Roux
  18. Roux
  19. Court Bouillon
  20. Vegetable Stock
  21. Liaison
  22. Fat Removal
  23. Hollandaise
  24. Fumet
  25. Reduction
  26. Stock
  27. Sweating
  28. Béchamel
  29. Remouillage
  30. Wringing Method
  31. Sachet d'epice
  32. Glace
  33. Espagnole (Brown)
  34. Demi-glace
  35. Saucier
  36. Aromatics
  37. Blond Roux
  38. Stock Ratios
  39. Tomato
  40. Small Sauces (Derivatives)
  41. Coulis
  42. Bouquet Garni
  43. Beurre Manie
  44. White Stock
  45. Bouillon