bakingYieldTime/TempAbuse16TempDangerZonefruitSeedtGrowningseasonsstockspicesbitterSiftinghotelpan4saucier12x20212IngredientsTumamigrandSaucesStemchefMoistheattubertropicalextractsmirepoixF.I.F.O.2cupsWorkstationSmalldicewintersummerrouxHydroponicfarmingconvection32yielddrupeminceAP/EPConversionfactorsoupMesclunmixBouquetgarniBatonnet135RecipecostPortionsize2bechamelsantokuherbsserratedcoulisdicebolsterflower812841Garde-MangerDryheatCrosscontaminationsimmeringmicrowavePersonalresponsibilityMiseenplaceQualitygradesStandardizedrecipeEthylenegasUSDANEVERhonestroasting3 t.1 lbfructosebakingYieldTime/TempAbuse16TempDangerZonefruitSeedtGrowningseasonsstockspicesbitterSiftinghotelpan4saucier12x20212IngredientsTumamigrandSaucesStemchefMoistheattubertropicalextractsmirepoixF.I.F.O.2cupsWorkstationSmalldicewintersummerrouxHydroponicfarmingconvection32yielddrupeminceAP/EPConversionfactorsoupMesclunmixBouquetgarniBatonnet135RecipecostPortionsize2bechamelsantokuherbsserratedcoulisdicebolsterflower812841Garde-MangerDryheatCrosscontaminationsimmeringmicrowavePersonalresponsibilityMiseenplaceQualitygradesStandardizedrecipeEthylenegasUSDANEVERhonestroasting3 t.1 lbfructose

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