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