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