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.

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