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