AuJusDemi-glaceCompoundButterLiaisonBlanchingVeloutéBéchamelGlaceTemperWringingMethodSmallSauces(Derivatives)SalsaBrownStockVegetableStockSweatingJusliéFumetBouquetGarniBrownSachetd'epiceStockRatiosWhiteRouxStockMaîtred’hôtelButterSlurryMirepoixBeurreManieBrown/DarkBrownRouxReductionRouxCoulisTomatoEspagnole(Brown)RemouillageCourtBouillonWhiteStockJusHollandaiseAromaticsMotherSaucesFatRemovalSauceBouillonBlondRouxSaucierAuJusDemi-glaceCompoundButterLiaisonBlanchingVeloutéBéchamelGlaceTemperWringingMethodSmallSauces(Derivatives)SalsaBrownStockVegetableStockSweatingJusliéFumetBouquetGarniBrownSachetd'epiceStockRatiosWhiteRouxStockMaîtred’hôtelButterSlurryMirepoixBeurreManieBrown/DarkBrownRouxReductionRouxCoulisTomatoEspagnole(Brown)RemouillageCourtBouillonWhiteStockJusHollandaiseAromaticsMotherSaucesFatRemovalSauceBouillonBlondRouxSaucier

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