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

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