CrosscontaminationYieldumamiTempDangerZonesantokubitterF.I.F.O.212PersonalresponsibilitydrupediceGarde-Manger16flowermirepoixextracts3 t.MiseenplaceHydroponicfarmingtuberUSDAgrandSaucesTWorkstation8saucierrouxbechamel41StandardizedrecipecoulistropicalEthylenegasMesclunmixspicesGrowningseasons2cupssimmeringStemAP/EPhotelpan2PortionsizeNEVER1 lbserratedfructose13532MoistheatTime/TempAbuse2winterDryheatSmalldiceTSiftingRecipecostmicrowaveSeedQualitygradesstockIngredientsherbschefBouquetgarniBatonnet128bakingtmincebolsterconvectionhonest4fruitConversionfactoryieldsouproasting12x20summerCrosscontaminationYieldumamiTempDangerZonesantokubitterF.I.F.O.212PersonalresponsibilitydrupediceGarde-Manger16flowermirepoixextracts3 t.MiseenplaceHydroponicfarmingtuberUSDAgrandSaucesTWorkstation8saucierrouxbechamel41StandardizedrecipecoulistropicalEthylenegasMesclunmixspicesGrowningseasons2cupssimmeringStemAP/EPhotelpan2PortionsizeNEVER1 lbserratedfructose13532MoistheatTime/TempAbuse2winterDryheatSmalldiceTSiftingRecipecostmicrowaveSeedQualitygradesstockIngredientsherbschefBouquetgarniBatonnet128bakingtmincebolsterconvectionhonest4fruitConversionfactoryieldsouproasting12x20summer

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
  1. Cross contamination
  2. Yield
  3. umami
  4. Temp Danger Zone
  5. santoku
  6. bitter
  7. F.I.F.O.
  8. 212
  9. Personal responsibility
  10. drupe
  11. dice
  12. Garde-Manger
  13. 16
  14. flower
  15. mirepoix
  16. extracts
  17. 3 t.
  18. Mise en place
  19. Hydroponic farming
  20. tuber
  21. USDA
  22. grand Sauces
  23. T
  24. Work station
  25. 8
  26. saucier
  27. roux
  28. bechamel
  29. 41
  30. Standardized recipe
  31. coulis
  32. tropical
  33. Ethylene gas
  34. Mesclun mix
  35. spices
  36. Growning seasons
  37. 2 cups
  38. simmering
  39. Stem
  40. AP/EP
  41. hotel pan
  42. 2
  43. Portion size
  44. NEVER
  45. 1 lb
  46. serrated
  47. fructose
  48. 135
  49. 32
  50. Moist heat
  51. Time/Temp Abuse
  52. 2
  53. winter
  54. Dry heat
  55. Small dice
  56. T
  57. Sifting
  58. Recipe cost
  59. microwave
  60. Seed
  61. Quality grades
  62. stock
  63. Ingredients
  64. herbs
  65. chef
  66. Bouquet garni
  67. Batonnet
  68. 128
  69. baking
  70. t
  71. mince
  72. bolster
  73. convection
  74. honest
  75. 4
  76. fruit
  77. Conversion factor
  78. yield
  79. soup
  80. roasting
  81. 12x20
  82. summer