Conversionfactortcoulisflour,egg,crumbsumamiDryheat32stocksummerSiftbakingSeed212HotelPanflowerBouquetgarniQualitygradesroastingherbsMoistheat41serratedClearGarde-MangerUSDAGrowningseasonsRCCFPconvectionwinterYieldbolstersaucierchefNEVERdrupe4spicesyieldPortionsizetuberIngredientsbechamelAromatics1 ptThotelpan135-41tropicalHydroponicfarmingEthylenegasextractsSimmering8roux16F.I.F.O.simmering12x20santokuMiseenplace135microwaveAldenteStandardizedrecipebitterCrosscontaminationminceMultistageSingleStagefruitBatonnetStemmirepoixgrandSauceslegumeWorkstationfructoseThick12x20SmalldiceConversionFactor128dicesoupMesclunmix21 TRecipecost1 lbConversionfactortcoulisflour,egg,crumbsumamiDryheat32stocksummerSiftbakingSeed212HotelPanflowerBouquetgarniQualitygradesroastingherbsMoistheat41serratedClearGarde-MangerUSDAGrowningseasonsRCCFPconvectionwinterYieldbolstersaucierchefNEVERdrupe4spicesyieldPortionsizetuberIngredientsbechamelAromatics1 ptThotelpan135-41tropicalHydroponicfarmingEthylenegasextractsSimmering8roux16F.I.F.O.simmering12x20santokuMiseenplace135microwaveAldenteStandardizedrecipebitterCrosscontaminationminceMultistageSingleStagefruitBatonnetStemmirepoixgrandSauceslegumeWorkstationfructoseThick12x20SmalldiceConversionFactor128dicesoupMesclunmix21 TRecipecost1 lb

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