bakingPortionsizeGarde-Manger8coulisbitterDryheatRCCFPBouquetgarnigrandSaucesTspices1 ptsantokuextractsSiftumami2hotelpandrupe135-41tuberStemCrosscontaminationconvectionsimmeringStandardizedrecipe212HydroponicfarmingMultistagerouxConversionfactorClearAromaticsfruitmirepoixchefMiseenplaceSeed32saucier12x20ConversionFactorminceThick12x20roastingSingleStageherbsbechamelwinterstock135bolsterSmalldice41RecipecostBatonnetdice1 lblegumeMesclunmixHotelPansummer1281 TSimmeringF.I.F.O.Aldentemicrowaveflour,egg,crumbsIngredients4EthylenegasNEVERflowerYieldGrowningseasonssoupfructoseUSDA16QualitygradesyieldWorkstationserratedtropicaltMoistheatbakingPortionsizeGarde-Manger8coulisbitterDryheatRCCFPBouquetgarnigrandSaucesTspices1 ptsantokuextractsSiftumami2hotelpandrupe135-41tuberStemCrosscontaminationconvectionsimmeringStandardizedrecipe212HydroponicfarmingMultistagerouxConversionfactorClearAromaticsfruitmirepoixchefMiseenplaceSeed32saucier12x20ConversionFactorminceThick12x20roastingSingleStageherbsbechamelwinterstock135bolsterSmalldice41RecipecostBatonnetdice1 lblegumeMesclunmixHotelPansummer1281 TSimmeringF.I.F.O.Aldentemicrowaveflour,egg,crumbsIngredients4EthylenegasNEVERflowerYieldGrowningseasonssoupfructoseUSDA16QualitygradesyieldWorkstationserratedtropicaltMoistheat

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