BlanchingBéchamelBrownFatRemovalBouquetGarniAuJusSalsaWhiteStockGlaceMirepoixBouillonCoulisEspagnole(Brown)VegetableStockSlurryJusliéHollandaiseWhiteRouxBeurreManieSaucierSmallSauces(Derivatives)CourtBouillonStockRatiosSweatingBrown/DarkBrownRouxTemperStockSauceVeloutéBrownStockJusSachetd'epiceAromaticsDemi-glaceCompoundButterBlondRouxLiaisonReductionMaîtred’hôtelButterMotherSaucesRemouillageWringingMethodTomatoFumetRouxBlanchingBéchamelBrownFatRemovalBouquetGarniAuJusSalsaWhiteStockGlaceMirepoixBouillonCoulisEspagnole(Brown)VegetableStockSlurryJusliéHollandaiseWhiteRouxBeurreManieSaucierSmallSauces(Derivatives)CourtBouillonStockRatiosSweatingBrown/DarkBrownRouxTemperStockSauceVeloutéBrownStockJusSachetd'epiceAromaticsDemi-glaceCompoundButterBlondRouxLiaisonReductionMaîtred’hôtelButterMotherSaucesRemouillageWringingMethodTomatoFumetRoux

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
  1. Blanching
  2. Béchamel
  3. Brown
  4. Fat Removal
  5. Bouquet Garni
  6. Au Jus
  7. Salsa
  8. White Stock
  9. Glace
  10. Mirepoix
  11. Bouillon
  12. Coulis
  13. Espagnole (Brown)
  14. Vegetable Stock
  15. Slurry
  16. Jus lié
  17. Hollandaise
  18. White Roux
  19. Beurre Manie
  20. Saucier
  21. Small Sauces (Derivatives)
  22. Court Bouillon
  23. Stock Ratios
  24. Sweating
  25. Brown/Dark Brown Roux
  26. Temper
  27. Stock
  28. Sauce
  29. Velouté
  30. Brown Stock
  31. Jus
  32. Sachet d'epice
  33. Aromatics
  34. Demi-glace
  35. Compound Butter
  36. Blond Roux
  37. Liaison
  38. Reduction
  39. Maître d’hôtel Butter
  40. Mother Sauces
  41. Remouillage
  42. Wringing Method
  43. Tomato
  44. Fumet
  45. Roux