LeaveningCrustaceansChocolateAAGlutenFermentationFingerlingPotatoesMeatFrenchToastMiseenplaceHeatOvenBonesBreadingRefrigeratorHollandaiseSevicheorCevicheBakeMirepoixBraisingCustardBarbecueCornSyrupSautéingLeaveningCrustaceansChocolateAAGlutenFermentationFingerlingPotatoesMeatFrenchToastMiseenplaceHeatOvenBonesBreadingRefrigeratorHollandaiseSevicheorCevicheBakeMirepoixBraisingCustardBarbecueCornSyrupSautéing

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