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


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