Demi-glaceTomatoBouillonEspagnole(Brown)BrownSachetd'epiceBéchamelStockSalsaCourtBouillonTemperVeloutéMirepoixRouxFumetRemouillageMotherSaucesSauceCompoundButterStockRatiosSmallSauces(Derivatives)BlanchingJusliéLiaisonWhiteRouxCoulisBrownStockHollandaiseAromaticsJusSlurryFatRemovalSweatingSaucierMaîtred’hôtelButterBeurreManieBrown/DarkBrownRouxWhiteStockReductionGlaceBlondRouxWringingMethodAuJusVegetableStockBouquetGarniDemi-glaceTomatoBouillonEspagnole(Brown)BrownSachetd'epiceBéchamelStockSalsaCourtBouillonTemperVeloutéMirepoixRouxFumetRemouillageMotherSaucesSauceCompoundButterStockRatiosSmallSauces(Derivatives)BlanchingJusliéLiaisonWhiteRouxCoulisBrownStockHollandaiseAromaticsJusSlurryFatRemovalSweatingSaucierMaîtred’hôtelButterBeurreManieBrown/DarkBrownRouxWhiteStockReductionGlaceBlondRouxWringingMethodAuJusVegetableStockBouquetGarni

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