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

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