hotelpanClearsaucierspicesCrosscontaminationMultistagesimmering8fructoseTMoistheatsoupSmalldiceStandardizedrecipePortionsizeIngredientsstockmince212BatonnetgrandSaucesumamiConversionFactor1 ptSeedbolsterWorkstationserratedGrowningseasonsmicrowavelegumeYieldUSDAHydroponicfarmingflowerbechamelbittercoulisherbsRCCFProux12x201352Dryheatflour,egg,crumbs41extractstuberAromaticsmirepoix1 lbNEVERMiseenplaceSimmering16Recipecost1 TtdrupeMesclunmixsantokucheffruitGarde-Manger32yieldSiftwinterHotelPan135-41Bouquetgarnibaking4Conversionfactorconvection128SingleStagediceThickEthylenegasAldenteQualitygradesStemtropicalsummerF.I.F.O.12x20roastinghotelpanClearsaucierspicesCrosscontaminationMultistagesimmering8fructoseTMoistheatsoupSmalldiceStandardizedrecipePortionsizeIngredientsstockmince212BatonnetgrandSaucesumamiConversionFactor1 ptSeedbolsterWorkstationserratedGrowningseasonsmicrowavelegumeYieldUSDAHydroponicfarmingflowerbechamelbittercoulisherbsRCCFProux12x201352Dryheatflour,egg,crumbs41extractstuberAromaticsmirepoix1 lbNEVERMiseenplaceSimmering16Recipecost1 TtdrupeMesclunmixsantokucheffruitGarde-Manger32yieldSiftwinterHotelPan135-41Bouquetgarnibaking4Conversionfactorconvection128SingleStagediceThickEthylenegasAldenteQualitygradesStemtropicalsummerF.I.F.O.12x20roasting

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