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

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.


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