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

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