yieldfructose412x20mirepoixherbssummer135mincebaking16soupMesclunmixEthylenegasPortionsizebechamelCrosscontaminationflowertuberbitterfruithonestWorkstationYieldtropicalConversionfactor41microwavechefT1 lbtserratedSmalldice2hotelpanStandardizedrecipestockSeedAP/EPBatonnetNEVERgrandSaucesroux128212Miseenplacecoulis32bolsterUSDAdrupeTempDangerZonesimmeringStemRecipecost2cupsPersonalresponsibilityumamiMoistheatSifting3 t.dicespicesDryheat8santokuextractsIngredientsGrowningseasonsF.I.F.O.Time/TempAbuseQualitygradessaucierHydroponicfarmingGarde-MangerroastingconvectionwinterBouquetgarniyieldfructose412x20mirepoixherbssummer135mincebaking16soupMesclunmixEthylenegasPortionsizebechamelCrosscontaminationflowertuberbitterfruithonestWorkstationYieldtropicalConversionfactor41microwavechefT1 lbtserratedSmalldice2hotelpanStandardizedrecipestockSeedAP/EPBatonnetNEVERgrandSaucesroux128212Miseenplacecoulis32bolsterUSDAdrupeTempDangerZonesimmeringStemRecipecost2cupsPersonalresponsibilityumamiMoistheatSifting3 t.dicespicesDryheat8santokuextractsIngredientsGrowningseasonsF.I.F.O.Time/TempAbuseQualitygradessaucierHydroponicfarmingGarde-MangerroastingconvectionwinterBouquetgarni

Untitled Bingo - 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. yield
  2. fructose
  3. 4
  4. 12x20
  5. mirepoix
  6. herbs
  7. summer
  8. 135
  9. mince
  10. baking
  11. 16
  12. soup
  13. Mesclun mix
  14. Ethylene gas
  15. Portion size
  16. bechamel
  17. Cross contamination
  18. flower
  19. tuber
  20. bitter
  21. fruit
  22. honest
  23. Work station
  24. Yield
  25. tropical
  26. Conversion factor
  27. 41
  28. microwave
  29. chef
  30. T
  31. 1 lb
  32. t
  33. serrated
  34. Small dice
  35. 2
  36. hotel pan
  37. Standardized recipe
  38. stock
  39. Seed
  40. AP/EP
  41. Batonnet
  42. NEVER
  43. grand Sauces
  44. roux
  45. 128
  46. 212
  47. Mise en place
  48. coulis
  49. 32
  50. bolster
  51. USDA
  52. drupe
  53. Temp Danger Zone
  54. simmering
  55. Stem
  56. Recipe cost
  57. 2 cups
  58. Personal responsibility
  59. umami
  60. Moist heat
  61. Sifting
  62. 3 t.
  63. dice
  64. spices
  65. Dry heat
  66. 8
  67. santoku
  68. extracts
  69. Ingredients
  70. Growning seasons
  71. F.I.F.O.
  72. Time/Temp Abuse
  73. Quality grades
  74. saucier
  75. Hydroponic farming
  76. Garde-Manger
  77. roasting
  78. convection
  79. winter
  80. Bouquet garni