HollandaiseWringingMethodLiaisonVeloutéBrownJusFatRemovalStockTemperWhiteStockBeurreManieReductionSalsaEspagnole(Brown)FumetCourtBouillonMotherSaucesWhiteRouxSmallSauces(Derivatives)BouillonSachetd'epiceSweatingMaîtred’hôtelButterBrownStockBouquetGarniSauceRouxSlurryTomatoStockRatiosAuJusBlanchingMirepoixAromaticsCompoundButterBrown/DarkBrownRouxRemouillageDemi-glaceBlondRouxCoulisJusliéGlaceBéchamelVegetableStockSaucierHollandaiseWringingMethodLiaisonVeloutéBrownJusFatRemovalStockTemperWhiteStockBeurreManieReductionSalsaEspagnole(Brown)FumetCourtBouillonMotherSaucesWhiteRouxSmallSauces(Derivatives)BouillonSachetd'epiceSweatingMaîtred’hôtelButterBrownStockBouquetGarniSauceRouxSlurryTomatoStockRatiosAuJusBlanchingMirepoixAromaticsCompoundButterBrown/DarkBrownRouxRemouillageDemi-glaceBlondRouxCoulisJusliéGlaceBéchamelVegetableStockSaucier

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