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

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