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