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

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