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