PortionsizesummerDryheatIngredientsWorkstation128soupbakingflower41QualitygradesherbsyieldSiftAldente16microwaveConversionFactorYieldsimmeringTgrandSauces12x20SingleStageAromaticsMiseenplaceBouquetgarnimirepoixwinter8legumeminceUSDAhotelpanMesclunmixConversionfactorumamisantokuThickCrosscontaminationextractsconvection212MoistheatdiceGrowningseasonsroastingStemNEVER1 lbSimmering135-41fructoseflour,egg,crumbsHydroponicfarmingserratedStandardizedrecipespicesMultistage1 TSeed32stockbolstertubercoulis13541 ptHotelPanRCCFP12x20saucierClearcheftbitterSmalldiceGarde-MangerRecipecostbechamelrouxEthylenegasF.I.F.O.Batonnetfruit2drupetropicalPortionsizesummerDryheatIngredientsWorkstation128soupbakingflower41QualitygradesherbsyieldSiftAldente16microwaveConversionFactorYieldsimmeringTgrandSauces12x20SingleStageAromaticsMiseenplaceBouquetgarnimirepoixwinter8legumeminceUSDAhotelpanMesclunmixConversionfactorumamisantokuThickCrosscontaminationextractsconvection212MoistheatdiceGrowningseasonsroastingStemNEVER1 lbSimmering135-41fructoseflour,egg,crumbsHydroponicfarmingserratedStandardizedrecipespicesMultistage1 TSeed32stockbolstertubercoulis13541 ptHotelPanRCCFP12x20saucierClearcheftbitterSmalldiceGarde-MangerRecipecostbechamelrouxEthylenegasF.I.F.O.Batonnetfruit2drupetropical

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