4convectionbechamelEthylenegasbitterBouquetgarniherbslegumecoulisNEVER212SingleStagesaucierStemSimmeringflower8tstockSeedextractsYieldserratedConversionFactorRCCFProasting1 pt12x20soupBatonnetyield135Mesclunmix135-41StandardizedrecipebakingchefumamiRecipecostHotelPansantokuflour,egg,crumbs128ThickAldentetropicalrouxTMultistageClearmicrowave16mince12x20mirepoixMiseenplace321 TF.I.F.O.2HydroponicfarmingConversionfactorDryheatfructosespicestuberAromaticsbolsterdiceSiftGrowningseasons1 lbfruitsummerPortionsizeIngredientsMoistheatgrandSaucessimmeringhotelpanGarde-MangerCrosscontaminationWorkstation41drupeUSDASmalldiceQualitygradeswinter4convectionbechamelEthylenegasbitterBouquetgarniherbslegumecoulisNEVER212SingleStagesaucierStemSimmeringflower8tstockSeedextractsYieldserratedConversionFactorRCCFProasting1 pt12x20soupBatonnetyield135Mesclunmix135-41StandardizedrecipebakingchefumamiRecipecostHotelPansantokuflour,egg,crumbs128ThickAldentetropicalrouxTMultistageClearmicrowave16mince12x20mirepoixMiseenplace321 TF.I.F.O.2HydroponicfarmingConversionfactorDryheatfructosespicestuberAromaticsbolsterdiceSiftGrowningseasons1 lbfruitsummerPortionsizeIngredientsMoistheatgrandSaucessimmeringhotelpanGarde-MangerCrosscontaminationWorkstation41drupeUSDASmalldiceQualitygradeswinter

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