Sift bitter dice flower Stem 135 serrated Work station Yield yield coulis Standardized recipe roasting mirepoix fruit legume fructose 16 Al dente grand Sauces winter 135- 41 Bouquet garni roux T Ethylene gas Simmering summer 41 Seed 4 Growning seasons hotel pan 8 chef Moist heat 12x20 Mise en place Hydroponic farming NEVER 12x20 bolster spices Batonnet Conversion Factor USDA mince stock flour, egg, crumbs Quality grades simmering extracts bechamel saucier Portion size Mesclun mix 212 Thick tuber 128 Single Stage tropical baking 1 pt herbs 32 Cross contamination RCCFP santoku Garde- Manger 2 Ingredients Hotel Pan drupe Small dice convection 1 lb umami Conversion factor Dry heat Recipe cost F.I.F.O. Aromatics microwave soup Multi stage t 1 T Clear Sift bitter dice flower Stem 135 serrated Work station Yield yield coulis Standardized recipe roasting mirepoix fruit legume fructose 16 Al dente grand Sauces winter 135- 41 Bouquet garni roux T Ethylene gas Simmering summer 41 Seed 4 Growning seasons hotel pan 8 chef Moist heat 12x20 Mise en place Hydroponic farming NEVER 12x20 bolster spices Batonnet Conversion Factor USDA mince stock flour, egg, crumbs Quality grades simmering extracts bechamel saucier Portion size Mesclun mix 212 Thick tuber 128 Single Stage tropical baking 1 pt herbs 32 Cross contamination RCCFP santoku Garde- Manger 2 Ingredients Hotel Pan drupe Small dice convection 1 lb umami Conversion factor Dry heat Recipe cost F.I.F.O. Aromatics microwave soup Multi stage t 1 T Clear
(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.
Sift
bitter
dice
flower
Stem
135
serrated
Work station
Yield
yield
coulis
Standardized recipe
roasting
mirepoix
fruit
legume
fructose
16
Al dente
grand Sauces
winter
135-41
Bouquet garni
roux
T
Ethylene gas
Simmering
summer
41
Seed
4
Growning seasons
hotel pan
8
chef
Moist heat
12x20
Mise en place
Hydroponic farming
NEVER
12x20
bolster
spices
Batonnet
Conversion Factor
USDA
mince
stock
flour, egg, crumbs
Quality grades
simmering
extracts
bechamel
saucier
Portion size
Mesclun mix
212
Thick
tuber
128
Single Stage
tropical
baking
1 pt
herbs
32
Cross contamination
RCCFP
santoku
Garde-Manger
2
Ingredients
Hotel Pan
drupe
Small dice
convection
1 lb
umami
Conversion factor
Dry heat
Recipe cost
F.I.F.O.
Aromatics
microwave
soup
Multi stage
t
1 T
Clear