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