Give 1 hygienicprinciples andpractices insauce making.Give anexample ofthickeningagent.What are therange ofTemperatureDanger Zone inCelsius orFahrenheit?What isthe 4Elementsof Stock?Give 1commonproblemin sauce.Give the5 Mothersauces.What isaStock?What isaSauce?What isaSoup?Give the 5classificationof Soup.Give the 2variationofSauces.What isaRoux?Give 1characteristicof a goodsauce.Give the 5classificationof Stock.What isascum?What isthe basicformula forMirepoix?______ is avegetablesoup madethicker withstarch.Bisques arethickenedsoup madefrom _____.What isthickeningagent?What are the3 differentkinds ofroux?Why stockscalled as thefoundation incooking?What is the1st principlein preparingsoup?What isReconstitute?What isaSlurry?Give 1 hygienicprinciples andpractices insauce making.Give anexample ofthickeningagent.What are therange ofTemperatureDanger Zone inCelsius orFahrenheit?What isthe 4Elementsof Stock?Give 1commonproblemin sauce.Give the5 Mothersauces.What isaStock?What isaSauce?What isaSoup?Give the 5classificationof Soup.Give the 2variationofSauces.What isaRoux?Give 1characteristicof a goodsauce.Give the 5classificationof Stock.What isascum?What isthe basicformula forMirepoix?______ is avegetablesoup madethicker withstarch.Bisques arethickenedsoup madefrom _____.What isthickeningagent?What are the3 differentkinds ofroux?Why stockscalled as thefoundation incooking?What is the1st principlein preparingsoup?What isReconstitute?What isaSlurry?

SSS - 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. Give 1 hygienic principles and practices in sauce making.
  2. Give an example of thickening agent.
  3. What are the range of Temperature Danger Zone in Celsius or Fahrenheit?
  4. What is the 4 Elements of Stock?
  5. Give 1 common problem in sauce.
  6. Give the 5 Mother sauces.
  7. What is a Stock?
  8. What is a Sauce?
  9. What is a Soup?
  10. Give the 5 classification of Soup.
  11. Give the 2 variation of Sauces.
  12. What is a Roux?
  13. Give 1 characteristic of a good sauce.
  14. Give the 5 classification of Stock.
  15. What is a scum?
  16. What is the basic formula for Mirepoix?
  17. ______ is a vegetable soup made thicker with starch.
  18. Bisques are thickened soup made from _____.
  19. What is thickening agent?
  20. What are the 3 different kinds of roux?
  21. Why stocks called as the foundation in cooking?
  22. What is the 1st principle in preparing soup?
  23. What is Reconstitute?
  24. What is a Slurry?