fructoseThicksimmeringCrosscontaminationwinterRCCFPRecipecostMoistheatMesclunmixMiseenplacegrandSauces128bakingConversionfactorextractsherbschefumamimirepoixconvectionsoup4spices2IngredientsyieldhotelpanstocksantokumicrowaveAromatics12x201 lbGrowningseasonsUSDAEthylenegasQualitygradessaucier16NEVERmincetuberfruitflowerDryheatSiftt12x20YieldAldentebittersummer1 pt212serrated135bolsterSimmeringSeedMultistagebechamelPortionsizeStemSingleStageSmalldicelegumeTdice8BatonnetcoulisrouxConversionFactor41HotelPan1 Ttropical32roastingWorkstationF.I.F.O.Garde-MangerClearBouquetgarni135-41Hydroponicfarmingflour,egg,crumbsdrupeStandardizedrecipefructoseThicksimmeringCrosscontaminationwinterRCCFPRecipecostMoistheatMesclunmixMiseenplacegrandSauces128bakingConversionfactorextractsherbschefumamimirepoixconvectionsoup4spices2IngredientsyieldhotelpanstocksantokumicrowaveAromatics12x201 lbGrowningseasonsUSDAEthylenegasQualitygradessaucier16NEVERmincetuberfruitflowerDryheatSiftt12x20YieldAldentebittersummer1 pt212serrated135bolsterSimmeringSeedMultistagebechamelPortionsizeStemSingleStageSmalldicelegumeTdice8BatonnetcoulisrouxConversionFactor41HotelPan1 Ttropical32roastingWorkstationF.I.F.O.Garde-MangerClearBouquetgarni135-41Hydroponicfarmingflour,egg,crumbsdrupeStandardizedrecipe

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