SweatingSaucierReductionCoulisBouquetGarniRemouillageBlondRouxBrown/DarkBrownRouxJusliéVegetableStockBéchamelMaîtred’hôtelButterJusGlaceVeloutéBrownStockTomatoSauceAuJusStockBrownWringingMethodSachetd'epiceLiaisonDemi-glaceCourtBouillonMotherSaucesTemperSalsaMirepoixEspagnole(Brown)StockRatiosCompoundButterBeurreManieFatRemovalRouxWhiteStockWhiteRouxBlanchingSmallSauces(Derivatives)HollandaiseAromaticsSlurryBouillonFumetSweatingSaucierReductionCoulisBouquetGarniRemouillageBlondRouxBrown/DarkBrownRouxJusliéVegetableStockBéchamelMaîtred’hôtelButterJusGlaceVeloutéBrownStockTomatoSauceAuJusStockBrownWringingMethodSachetd'epiceLiaisonDemi-glaceCourtBouillonMotherSaucesTemperSalsaMirepoixEspagnole(Brown)StockRatiosCompoundButterBeurreManieFatRemovalRouxWhiteStockWhiteRouxBlanchingSmallSauces(Derivatives)HollandaiseAromaticsSlurryBouillonFumet

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