ThickWorkstationBatonnetspicessoupsummerbolstercoulis135tuber32tropicalbitterSiftfructose128135-4116stockStemroux1 T12x20DryheatSmalldicebechamelPortionsize24HotelPanMoistheatflowerRecipecostF.I.F.O.SimmeringConversionFactormicrowave12x20diceMesclunmixCrosscontaminationsimmeringNEVERRCCFPextractsflour,egg,crumbschefHydroponicfarmingconvectionConversionfactorAromaticsroastingTAldenteumamisaucierBouquetgarniminceherbsbakingsantoku418drupeyieldwinterStandardizedrecipe212legume1 lbQualitygradesfruitMultistageSeedMiseenplacemirepoixEthylenegasClearSingleStagegrandSaucesYield1 pttGrowningseasonshotelpanserratedUSDAGarde-MangerIngredientsThickWorkstationBatonnetspicessoupsummerbolstercoulis135tuber32tropicalbitterSiftfructose128135-4116stockStemroux1 T12x20DryheatSmalldicebechamelPortionsize24HotelPanMoistheatflowerRecipecostF.I.F.O.SimmeringConversionFactormicrowave12x20diceMesclunmixCrosscontaminationsimmeringNEVERRCCFPextractsflour,egg,crumbschefHydroponicfarmingconvectionConversionfactorAromaticsroastingTAldenteumamisaucierBouquetgarniminceherbsbakingsantoku418drupeyieldwinterStandardizedrecipe212legume1 lbQualitygradesfruitMultistageSeedMiseenplacemirepoixEthylenegasClearSingleStagegrandSaucesYield1 pttGrowningseasonshotelpanserratedUSDAGarde-MangerIngredients

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