drupeSimmeringHydroponicfarmingConversionFactorflowerMesclunmixgrandSaucesbitterYieldmicrowavestockStandardizedrecipeflour,egg,crumbsfruitsoupPortionsizesummerAldentebolsterBouquetgarnisimmering1 ptTUSDA1 T1 lb135-41Miseenplace212extractsF.I.F.O.AromaticsThickherbsConversionfactortropicalSmalldiceBatonnetHotelPandicespices841EthylenegasminceconvectiontroastingIngredientslegumecouliswinterbakingClearDryheatMultistagebechamel135CrosscontaminationGarde-MangerQualitygrades16NEVERGrowningseasonsSiftyieldSingleStageroux12x20saucierserratedWorkstationhotelpan12x20umamiRecipecostSeed2mirepoixStemfructoseMoistheattubersantoku32128chef4RCCFPdrupeSimmeringHydroponicfarmingConversionFactorflowerMesclunmixgrandSaucesbitterYieldmicrowavestockStandardizedrecipeflour,egg,crumbsfruitsoupPortionsizesummerAldentebolsterBouquetgarnisimmering1 ptTUSDA1 T1 lb135-41Miseenplace212extractsF.I.F.O.AromaticsThickherbsConversionfactortropicalSmalldiceBatonnetHotelPandicespices841EthylenegasminceconvectiontroastingIngredientslegumecouliswinterbakingClearDryheatMultistagebechamel135CrosscontaminationGarde-MangerQualitygrades16NEVERGrowningseasonsSiftyieldSingleStageroux12x20saucierserratedWorkstationhotelpan12x20umamiRecipecostSeed2mirepoixStemfructoseMoistheattubersantoku32128chef4RCCFP

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