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

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