GlaceHollandaiseBrownStockAromaticsBlanchingCourtBouillonDemi-glaceBouillonVeloutéAuJusWhiteStockBouquetGarniSmallSauces(Derivatives)LiaisonTomatoSlurryBéchamelBeurreManieMotherSaucesRemouillageSaucierStockRatiosReductionFumetCoulisTemperMirepoixWhiteRouxJusJusliéStockCompoundButterVegetableStockBrownSalsaBlondRouxRouxSauceBrown/DarkBrownRouxMaîtred’hôtelButterSachetd'epiceWringingMethodSweatingFatRemovalEspagnole(Brown)GlaceHollandaiseBrownStockAromaticsBlanchingCourtBouillonDemi-glaceBouillonVeloutéAuJusWhiteStockBouquetGarniSmallSauces(Derivatives)LiaisonTomatoSlurryBéchamelBeurreManieMotherSaucesRemouillageSaucierStockRatiosReductionFumetCoulisTemperMirepoixWhiteRouxJusJusliéStockCompoundButterVegetableStockBrownSalsaBlondRouxRouxSauceBrown/DarkBrownRouxMaîtred’hôtelButterSachetd'epiceWringingMethodSweatingFatRemovalEspagnole(Brown)

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