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