SweatingWringingMethodStockRatiosMaîtred’hôtelButterRemouillageMotherSaucesSachetd'epiceStockFatRemovalTomatoGlaceMirepoixBeurreManieCoulisDemi-glaceHollandaiseCourtBouillonTemperSaucierSauceJusliéSalsaLiaisonJusAromaticsBrown/DarkBrownRouxVegetableStockFumetReductionBouquetGarniWhiteStockAuJusSmallSauces(Derivatives)BlondRouxCompoundButterSlurryBéchamelWhiteRouxRouxBrownStockBlanchingEspagnole(Brown)BrownVeloutéBouillonSweatingWringingMethodStockRatiosMaîtred’hôtelButterRemouillageMotherSaucesSachetd'epiceStockFatRemovalTomatoGlaceMirepoixBeurreManieCoulisDemi-glaceHollandaiseCourtBouillonTemperSaucierSauceJusliéSalsaLiaisonJusAromaticsBrown/DarkBrownRouxVegetableStockFumetReductionBouquetGarniWhiteStockAuJusSmallSauces(Derivatives)BlondRouxCompoundButterSlurryBéchamelWhiteRouxRouxBrownStockBlanchingEspagnole(Brown)BrownVeloutéBouillon

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