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

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