hotelpanT1 lbtropicalEthylenegasmicrowaveGarde-MangerbolstersantokusoupDryheat4ConversionFactorF.I.F.O.32fructosestockflowersaucier16NEVER1 TSift41convectionextractsConversionfactorIngredientsbechamel128ClearumamiRecipecostmincecoulisStandardizedrecipetherbsSeedHotelPan8ThickspicesmirepoixHydroponicfarming12x20GrowningseasonschefgrandSauceswintersummerBatonnetMultistage135StemSimmering135-4112x20simmeringroastingMoistheatRCCFPBouquetgarnidicebitter212SmalldiceAromaticsUSDAYieldMiseenplacebaking2AldenteyieldWorkstationMesclunmixQualitygradesCrosscontaminationdrupefruitflour,egg,crumbsPortionsize1 ptserratedSingleStagerouxlegumetuberhotelpanT1 lbtropicalEthylenegasmicrowaveGarde-MangerbolstersantokusoupDryheat4ConversionFactorF.I.F.O.32fructosestockflowersaucier16NEVER1 TSift41convectionextractsConversionfactorIngredientsbechamel128ClearumamiRecipecostmincecoulisStandardizedrecipetherbsSeedHotelPan8ThickspicesmirepoixHydroponicfarming12x20GrowningseasonschefgrandSauceswintersummerBatonnetMultistage135StemSimmering135-4112x20simmeringroastingMoistheatRCCFPBouquetgarnidicebitter212SmalldiceAromaticsUSDAYieldMiseenplacebaking2AldenteyieldWorkstationMesclunmixQualitygradesCrosscontaminationdrupefruitflour,egg,crumbsPortionsize1 ptserratedSingleStagerouxlegumetuber

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