FumetDemi-glaceSweatingWhiteStockTomatoWhiteRouxSaucierCourtBouillonVegetableStockBouillonBlondRouxSmallSauces(Derivatives)BrownStockJusliéRouxSachetd'epiceSauceBéchamelWringingMethodBrown/DarkBrownRouxAuJusStockRatiosLiaisonAromaticsEspagnole(Brown)Maîtred’hôtelButterBeurreManieReductionVeloutéBlanchingJusCoulisBrownStockGlaceCompoundButterSlurryBouquetGarniSalsaFatRemovalMotherSaucesTemperMirepoixHollandaiseRemouillageFumetDemi-glaceSweatingWhiteStockTomatoWhiteRouxSaucierCourtBouillonVegetableStockBouillonBlondRouxSmallSauces(Derivatives)BrownStockJusliéRouxSachetd'epiceSauceBéchamelWringingMethodBrown/DarkBrownRouxAuJusStockRatiosLiaisonAromaticsEspagnole(Brown)Maîtred’hôtelButterBeurreManieReductionVeloutéBlanchingJusCoulisBrownStockGlaceCompoundButterSlurryBouquetGarniSalsaFatRemovalMotherSaucesTemperMirepoixHollandaiseRemouillage

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