soupBatonnetroastingbechamel2bakingmirepoixF.I.F.O.winterWorkstationfructoseBouquetgarnisaucierHydroponicfarmingumamiMesclunmixSingleStageMoistheatflowersantokuT212YieldRCCFPhotelpandice1 lb12x20fruitStandardizedrecipe13516NEVERMultistageConversionfactorflour,egg,crumbsmicrowaveherbsMiseenplace128135-41yieldQualitygradeslegumeThickconvectionmince1 pttropicalSeedAldenteConversionFactor328Garde-MangerserratedStemUSDADryheattubergrandSaucesstock4spicesSimmeringSmalldiceextractsHotelPanGrowningseasonssummer1 TCrosscontaminationsimmeringSiftPortionsizeIngredientscoulisdrupeEthylenegasrouxtbolsterAromaticsbitter12x20chefRecipecost41ClearsoupBatonnetroastingbechamel2bakingmirepoixF.I.F.O.winterWorkstationfructoseBouquetgarnisaucierHydroponicfarmingumamiMesclunmixSingleStageMoistheatflowersantokuT212YieldRCCFPhotelpandice1 lb12x20fruitStandardizedrecipe13516NEVERMultistageConversionfactorflour,egg,crumbsmicrowaveherbsMiseenplace128135-41yieldQualitygradeslegumeThickconvectionmince1 pttropicalSeedAldenteConversionFactor328Garde-MangerserratedStemUSDADryheattubergrandSaucesstock4spicesSimmeringSmalldiceextractsHotelPanGrowningseasonssummer1 TCrosscontaminationsimmeringSiftPortionsizeIngredientscoulisdrupeEthylenegasrouxtbolsterAromaticsbitter12x20chefRecipecost41Clear

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