SauceRouxVegetableStockJusliéVeloutéStockRatiosTemperSweatingBrownWhiteStockAuJusEspagnole(Brown)BouquetGarniWhiteRouxMirepoixMaîtred’hôtelButterBouillonCoulisAromaticsCourtBouillonRemouillageBeurreManieReductionSaucierHollandaiseBrown/DarkBrownRouxSachetd'epiceBéchamelLiaisonBlanchingBlondRouxGlaceSalsaJusFatRemovalSlurrySmallSauces(Derivatives)TomatoStockBrownStockWringingMethodDemi-glaceFumetMotherSaucesCompoundButterSauceRouxVegetableStockJusliéVeloutéStockRatiosTemperSweatingBrownWhiteStockAuJusEspagnole(Brown)BouquetGarniWhiteRouxMirepoixMaîtred’hôtelButterBouillonCoulisAromaticsCourtBouillonRemouillageBeurreManieReductionSaucierHollandaiseBrown/DarkBrownRouxSachetd'epiceBéchamelLiaisonBlanchingBlondRouxGlaceSalsaJusFatRemovalSlurrySmallSauces(Derivatives)TomatoStockBrownStockWringingMethodDemi-glaceFumetMotherSaucesCompoundButter

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