BatonnetbakingWorkstation8RecipecostsantokuSmalldiceyieldGrowningseasonsbechamelThickextractsumamibolstertHotelPan1 TStemminceClearcoulisdiceNEVERSimmeringwinter162EthylenegasUSDAMultistage4tropicalConversionFactor1 lb1 ptCrosscontamination212135-41tuberdrupeQualitygrades12x20serratedIngredientsfructosegrandSaucessummerSiftfruitAromaticsherbsMiseenplaceflour,egg,crumbsrouxsaucierF.I.F.O.12x20flowerStandardizedrecipePortionsize32stocksoupYield128ConversionfactorDryheatmirepoixRCCFPHydroponicfarmingroastingconvection135microwavelegume41bitterhotelpanBouquetgarniAldentespicesSeedMesclunmixchefsimmeringTGarde-MangerSingleStageMoistheatBatonnetbakingWorkstation8RecipecostsantokuSmalldiceyieldGrowningseasonsbechamelThickextractsumamibolstertHotelPan1 TStemminceClearcoulisdiceNEVERSimmeringwinter162EthylenegasUSDAMultistage4tropicalConversionFactor1 lb1 ptCrosscontamination212135-41tuberdrupeQualitygrades12x20serratedIngredientsfructosegrandSaucessummerSiftfruitAromaticsherbsMiseenplaceflour,egg,crumbsrouxsaucierF.I.F.O.12x20flowerStandardizedrecipePortionsize32stocksoupYield128ConversionfactorDryheatmirepoixRCCFPHydroponicfarmingroastingconvection135microwavelegume41bitterhotelpanBouquetgarniAldentespicesSeedMesclunmixchefsimmeringTGarde-MangerSingleStageMoistheat

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