SiftbitterdiceflowerStem135serratedWorkstationYieldyieldcoulisStandardizedreciperoastingmirepoixfruitlegumefructose16AldentegrandSauceswinter135-41BouquetgarnirouxTEthylenegasSimmeringsummer41Seed4Growningseasonshotelpan8chefMoistheat12x20MiseenplaceHydroponicfarmingNEVER12x20bolsterspicesBatonnetConversionFactorUSDAmincestockflour,egg,crumbsQualitygradessimmeringextractsbechamelsaucierPortionsizeMesclunmix212Thicktuber128SingleStagetropicalbaking1 ptherbs32CrosscontaminationRCCFPsantokuGarde-Manger2IngredientsHotelPandrupeSmalldiceconvection1 lbumamiConversionfactorDryheatRecipecostF.I.F.O.AromaticsmicrowavesoupMultistaget1 TClearSiftbitterdiceflowerStem135serratedWorkstationYieldyieldcoulisStandardizedreciperoastingmirepoixfruitlegumefructose16AldentegrandSauceswinter135-41BouquetgarnirouxTEthylenegasSimmeringsummer41Seed4Growningseasonshotelpan8chefMoistheat12x20MiseenplaceHydroponicfarmingNEVER12x20bolsterspicesBatonnetConversionFactorUSDAmincestockflour,egg,crumbsQualitygradessimmeringextractsbechamelsaucierPortionsizeMesclunmix212Thicktuber128SingleStagetropicalbaking1 ptherbs32CrosscontaminationRCCFPsantokuGarde-Manger2IngredientsHotelPandrupeSmalldiceconvection1 lbumamiConversionfactorDryheatRecipecostF.I.F.O.AromaticsmicrowavesoupMultistaget1 TClear

Review for Final - 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. Sift
  2. bitter
  3. dice
  4. flower
  5. Stem
  6. 135
  7. serrated
  8. Work station
  9. Yield
  10. yield
  11. coulis
  12. Standardized recipe
  13. roasting
  14. mirepoix
  15. fruit
  16. legume
  17. fructose
  18. 16
  19. Al dente
  20. grand Sauces
  21. winter
  22. 135-41
  23. Bouquet garni
  24. roux
  25. T
  26. Ethylene gas
  27. Simmering
  28. summer
  29. 41
  30. Seed
  31. 4
  32. Growning seasons
  33. hotel pan
  34. 8
  35. chef
  36. Moist heat
  37. 12x20
  38. Mise en place
  39. Hydroponic farming
  40. NEVER
  41. 12x20
  42. bolster
  43. spices
  44. Batonnet
  45. Conversion Factor
  46. USDA
  47. mince
  48. stock
  49. flour, egg, crumbs
  50. Quality grades
  51. simmering
  52. extracts
  53. bechamel
  54. saucier
  55. Portion size
  56. Mesclun mix
  57. 212
  58. Thick
  59. tuber
  60. 128
  61. Single Stage
  62. tropical
  63. baking
  64. 1 pt
  65. herbs
  66. 32
  67. Cross contamination
  68. RCCFP
  69. santoku
  70. Garde-Manger
  71. 2
  72. Ingredients
  73. Hotel Pan
  74. drupe
  75. Small dice
  76. convection
  77. 1 lb
  78. umami
  79. Conversion factor
  80. Dry heat
  81. Recipe cost
  82. F.I.F.O.
  83. Aromatics
  84. microwave
  85. soup
  86. Multi stage
  87. t
  88. 1 T
  89. Clear