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

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