What isaSauce?What isthe 4Elementsof Stock?What isascum?What is the1st principlein preparingsoup?Give the 2variationofSauces.Why stockscalled as thefoundation incooking?What isaSoup?Give 1characteristicof a goodsauce.Bisques arethickenedsoup madefrom _____.What isaSlurry?What are the3 differentkinds ofroux?______ is avegetablesoup madethicker withstarch.What isthe basicformula forMirepoix?Give the 5classificationof Stock.What isaStock?Give the5 Mothersauces.Give 1 hygienicprinciples andpractices insauce making.What isthickeningagent?What are therange ofTemperatureDanger Zone inCelsius orFahrenheit?Give the 5classificationof Soup.Give anexample ofthickeningagent.What isReconstitute?Give 1commonproblemin sauce.What isaRoux?What isaSauce?What isthe 4Elementsof Stock?What isascum?What is the1st principlein preparingsoup?Give the 2variationofSauces.Why stockscalled as thefoundation incooking?What isaSoup?Give 1characteristicof a goodsauce.Bisques arethickenedsoup madefrom _____.What isaSlurry?What are the3 differentkinds ofroux?______ is avegetablesoup madethicker withstarch.What isthe basicformula forMirepoix?Give the 5classificationof Stock.What isaStock?Give the5 Mothersauces.Give 1 hygienicprinciples andpractices insauce making.What isthickeningagent?What are therange ofTemperatureDanger Zone inCelsius orFahrenheit?Give the 5classificationof Soup.Give anexample ofthickeningagent.What isReconstitute?Give 1commonproblemin sauce.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 is a Sauce?
  2. What is the 4 Elements of Stock?
  3. What is a scum?
  4. What is the 1st principle in preparing soup?
  5. Give the 2 variation of Sauces.
  6. Why stocks called as the foundation in cooking?
  7. What is a Soup?
  8. Give 1 characteristic of a good sauce.
  9. Bisques are thickened soup made from _____.
  10. What is a Slurry?
  11. What are the 3 different kinds of roux?
  12. ______ is a vegetable soup made thicker with starch.
  13. What is the basic formula for Mirepoix?
  14. Give the 5 classification of Stock.
  15. What is a Stock?
  16. Give the 5 Mother sauces.
  17. Give 1 hygienic principles and practices in sauce making.
  18. What is thickening agent?
  19. What are the range of Temperature Danger Zone in Celsius or Fahrenheit?
  20. Give the 5 classification of Soup.
  21. Give an example of thickening agent.
  22. What is Reconstitute?
  23. Give 1 common problem in sauce.
  24. What is a Roux?