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