drupe Simmering Hydroponic farming Conversion Factor flower Mesclun mix grand Sauces bitter Yield microwave stock Standardized recipe flour, egg, crumbs fruit soup Portion size summer Al dente bolster Bouquet garni simmering 1 pt T USDA 1 T 1 lb 135- 41 Mise en place 212 extracts F.I.F.O. Aromatics Thick herbs Conversion factor tropical Small dice Batonnet Hotel Pan dice spices 8 41 Ethylene gas mince convection t roasting Ingredients legume coulis winter baking Clear Dry heat Multi stage bechamel 135 Cross contamination Garde- Manger Quality grades 16 NEVER Growning seasons Sift yield Single Stage roux 12x20 saucier serrated Work station hotel pan 12x20 umami Recipe cost Seed 2 mirepoix Stem fructose Moist heat tuber santoku 32 128 chef 4 RCCFP drupe Simmering Hydroponic farming Conversion Factor flower Mesclun mix grand Sauces bitter Yield microwave stock Standardized recipe flour, egg, crumbs fruit soup Portion size summer Al dente bolster Bouquet garni simmering 1 pt T USDA 1 T 1 lb 135- 41 Mise en place 212 extracts F.I.F.O. Aromatics Thick herbs Conversion factor tropical Small dice Batonnet Hotel Pan dice spices 8 41 Ethylene gas mince convection t roasting Ingredients legume coulis winter baking Clear Dry heat Multi stage bechamel 135 Cross contamination Garde- Manger Quality grades 16 NEVER Growning seasons Sift yield Single Stage roux 12x20 saucier serrated Work station hotel pan 12x20 umami Recipe cost Seed 2 mirepoix Stem fructose Moist heat tuber santoku 32 128 chef 4 RCCFP
(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.
drupe
Simmering
Hydroponic farming
Conversion Factor
flower
Mesclun mix
grand Sauces
bitter
Yield
microwave
stock
Standardized recipe
flour, egg, crumbs
fruit
soup
Portion size
summer
Al dente
bolster
Bouquet garni
simmering
1 pt
T
USDA
1 T
1 lb
135-41
Mise en place
212
extracts
F.I.F.O.
Aromatics
Thick
herbs
Conversion factor
tropical
Small dice
Batonnet
Hotel Pan
dice
spices
8
41
Ethylene gas
mince
convection
t
roasting
Ingredients
legume
coulis
winter
baking
Clear
Dry heat
Multi stage
bechamel
135
Cross contamination
Garde-Manger
Quality grades
16
NEVER
Growning seasons
Sift
yield
Single Stage
roux
12x20
saucier
serrated
Work station
hotel pan
12x20
umami
Recipe cost
Seed
2
mirepoix
Stem
fructose
Moist heat
tuber
santoku
32
128
chef
4
RCCFP