bechamel2santokuAldenteSimmeringhotelpanWorkstationdrupeSiftUSDAserratedcoulis32winterNEVERyieldThickCrosscontaminationconvectionConversionfactor1612x20grandSauces135-41PortionsizemincesoupbitterIngredientsMoistheatbaking1 TsimmeringStemfructoseextractsHydroponicfarmingsaucierMiseenplaceHotelPan1 pt4Ethylenegas1 lbflour,egg,crumbsmicrowaveF.I.F.O.diceroasting41ClearDryheatGarde-MangerrouxumamiTchefSeedGrowningseasons2128spicesRecipecosttuberSmalldiceBatonnetttropicalstockflowerBouquetgarni135fruitRCCFPMultistagemirepoixConversionFactorYieldQualitygradesStandardizedrecipeherbsbolster12x20SingleStageMesclunmix128summerlegumeAromaticsbechamel2santokuAldenteSimmeringhotelpanWorkstationdrupeSiftUSDAserratedcoulis32winterNEVERyieldThickCrosscontaminationconvectionConversionfactor1612x20grandSauces135-41PortionsizemincesoupbitterIngredientsMoistheatbaking1 TsimmeringStemfructoseextractsHydroponicfarmingsaucierMiseenplaceHotelPan1 pt4Ethylenegas1 lbflour,egg,crumbsmicrowaveF.I.F.O.diceroasting41ClearDryheatGarde-MangerrouxumamiTchefSeedGrowningseasons2128spicesRecipecosttuberSmalldiceBatonnetttropicalstockflowerBouquetgarni135fruitRCCFPMultistagemirepoixConversionFactorYieldQualitygradesStandardizedrecipeherbsbolster12x20SingleStageMesclunmix128summerlegumeAromatics

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