MesclunmixsantokuConversionfactorMultistageWorkstationdrupeSingleStagePortionsizeSeedEthylenegaswinterbitter128212x20legume8MoistheatchefroastingrouxmirepoixdiceBouquetgarnituberGrowningseasonsbakinggrandSaucesSmalldiceF.I.F.O.RCCFPfructoseStandardizedrecipe4T16135Garde-MangerHydroponicfarming1 ptConversionFactorYield212fruitSiftUSDAstockherbsDryheatyieldsoupsaucier135-41simmeringtropicalhotelpanQualitygradesserratedClearmicrowaveRecipecostbechamelThickumamitAldentebolsterconvectionBatonnetHotelPanflowerextractsNEVERsummerSimmering32coulis12x20Aromatics1 TStemflour,egg,crumbsMiseenplaceCrosscontaminationIngredients1 lbmincespices41MesclunmixsantokuConversionfactorMultistageWorkstationdrupeSingleStagePortionsizeSeedEthylenegaswinterbitter128212x20legume8MoistheatchefroastingrouxmirepoixdiceBouquetgarnituberGrowningseasonsbakinggrandSaucesSmalldiceF.I.F.O.RCCFPfructoseStandardizedrecipe4T16135Garde-MangerHydroponicfarming1 ptConversionFactorYield212fruitSiftUSDAstockherbsDryheatyieldsoupsaucier135-41simmeringtropicalhotelpanQualitygradesserratedClearmicrowaveRecipecostbechamelThickumamitAldentebolsterconvectionBatonnetHotelPanflowerextractsNEVERsummerSimmering32coulis12x20Aromatics1 TStemflour,egg,crumbsMiseenplaceCrosscontaminationIngredients1 lbmincespices41

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