LiaisonCoulisEspagnole(Brown)JusliéRemouillageDemi-glaceJusFumetMotherSaucesBeurreManieBouquetGarniTomatoAromaticsSaucierFatRemovalSauceCompoundButterTemperVegetableStockCourtBouillonBrownStockRouxBouillonWringingMethodSweatingMaîtred’hôtelButterStockRatiosHollandaiseBrownVeloutéSachetd'epiceAuJusWhiteStockBéchamelReductionSlurryBlanchingBrown/DarkBrownRouxWhiteRouxMirepoixBlondRouxGlaceSalsaSmallSauces(Derivatives)StockLiaisonCoulisEspagnole(Brown)JusliéRemouillageDemi-glaceJusFumetMotherSaucesBeurreManieBouquetGarniTomatoAromaticsSaucierFatRemovalSauceCompoundButterTemperVegetableStockCourtBouillonBrownStockRouxBouillonWringingMethodSweatingMaîtred’hôtelButterStockRatiosHollandaiseBrownVeloutéSachetd'epiceAuJusWhiteStockBéchamelReductionSlurryBlanchingBrown/DarkBrownRouxWhiteRouxMirepoixBlondRouxGlaceSalsaSmallSauces(Derivatives)Stock

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