BonesSautéingCrustaceansMirepoixFermentationGlutenAARefrigeratorSevicheorCevicheMiseenplaceOvenCornSyrupHeatLeaveningHollandaiseBreadingChocolateCustardBraisingFrenchToastBakeMeatFingerlingPotatoesBarbecueBonesSautéingCrustaceansMirepoixFermentationGlutenAARefrigeratorSevicheorCevicheMiseenplaceOvenCornSyrupHeatLeaveningHollandaiseBreadingChocolateCustardBraisingFrenchToastBakeMeatFingerlingPotatoesBarbecue

MHR 341 Food Preparation Principles - 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. Bones
  2. Sautéing
  3. Crustaceans
  4. Mirepoix
  5. Fermentation
  6. Gluten
  7. AA
  8. Refrigerator
  9. Seviche or Ceviche
  10. Mise en place
  11. Oven
  12. Corn Syrup
  13. Heat
  14. Leavening
  15. Hollandaise
  16. Breading
  17. Chocolate
  18. Custard
  19. Braising
  20. French Toast
  21. Bake
  22. Meat
  23. Fingerling Potatoes
  24. Barbecue