SmallSauces(Derivatives)AuJusMirepoixBrown/DarkBrownRouxBeurreManieFatRemovalSlurryBéchamelVegetableStockCourtBouillonVeloutéLiaisonBrownStockDemi-glaceWhiteRouxJusFumetRouxEspagnole(Brown)StockRatiosGlaceStockWhiteStockHollandaiseJusliéBrownAromaticsReductionBouillonSalsaSauceTemperCompoundButterBlondRouxTomatoRemouillageSweatingWringingMethodBouquetGarniMotherSaucesCoulisSaucierSachetd'epiceBlanchingMaîtred’hôtelButterSmallSauces(Derivatives)AuJusMirepoixBrown/DarkBrownRouxBeurreManieFatRemovalSlurryBéchamelVegetableStockCourtBouillonVeloutéLiaisonBrownStockDemi-glaceWhiteRouxJusFumetRouxEspagnole(Brown)StockRatiosGlaceStockWhiteStockHollandaiseJusliéBrownAromaticsReductionBouillonSalsaSauceTemperCompoundButterBlondRouxTomatoRemouillageSweatingWringingMethodBouquetGarniMotherSaucesCoulisSaucierSachetd'epiceBlanchingMaîtred’hôtelButter

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