2flowerAromatics1 lbStandardizedrecipeUSDAyield41roastingsoup4MesclunmixNEVERIngredients32santokuMoistheatcoulisextractsRecipecosttRCCFPgrandSaucesdrupefructoseSiftYieldHydroponicfarmingWorkstationmirepoixSmalldiceDryheat135microwaverouxflour,egg,crumbs8SingleStagesaucierConversionfactorClearfruitSeed1 TPortionsizeserrated12x20HotelPanbolsterbaking212diceconvectionchef128umami135-41spicesQualitygradesBouquetgarniStemtropicalEthylenegasGarde-MangerT16tubersummerstockMiseenplacesimmeringGrowningseasons12x20winterhotelpanbechamelbitterSimmeringCrosscontaminationBatonnetMultistage1 ptminceF.I.F.O.ThicklegumeherbsAldenteConversionFactor2flowerAromatics1 lbStandardizedrecipeUSDAyield41roastingsoup4MesclunmixNEVERIngredients32santokuMoistheatcoulisextractsRecipecosttRCCFPgrandSaucesdrupefructoseSiftYieldHydroponicfarmingWorkstationmirepoixSmalldiceDryheat135microwaverouxflour,egg,crumbs8SingleStagesaucierConversionfactorClearfruitSeed1 TPortionsizeserrated12x20HotelPanbolsterbaking212diceconvectionchef128umami135-41spicesQualitygradesBouquetgarniStemtropicalEthylenegasGarde-MangerT16tubersummerstockMiseenplacesimmeringGrowningseasons12x20winterhotelpanbechamelbitterSimmeringCrosscontaminationBatonnetMultistage1 ptminceF.I.F.O.ThicklegumeherbsAldenteConversionFactor

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