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

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