HotelPansantokuserrated416IngredientsWorkstation135-412SiftspicesBouquetgarniflowerroastingCrosscontaminationmince1 pt41YieldmicrowaveStandardizedrecipechefumamistock135tropicalBatonnetConversionFactormirepoixF.I.F.O.Moistheat1 lb32grandSaucesfruitTAldentebakingflour,egg,crumbs12x20drupecoulisextractssimmeringsummerNEVERtPortionsizeStemrouxDryheatQualitygradesbolsterMiseenplacebitterEthylenegas8convectionRCCFPClearConversionfactorSingleStageAromaticsSeed128Simmering12x20fructosesoupThickherbsyieldGrowningseasonssaucierRecipecostGarde-Mangertuber1 Tdicelegume212MultistageSmalldiceUSDAMesclunmixhotelpanHydroponicfarmingbechamelwinterHotelPansantokuserrated416IngredientsWorkstation135-412SiftspicesBouquetgarniflowerroastingCrosscontaminationmince1 pt41YieldmicrowaveStandardizedrecipechefumamistock135tropicalBatonnetConversionFactormirepoixF.I.F.O.Moistheat1 lb32grandSaucesfruitTAldentebakingflour,egg,crumbs12x20drupecoulisextractssimmeringsummerNEVERtPortionsizeStemrouxDryheatQualitygradesbolsterMiseenplacebitterEthylenegas8convectionRCCFPClearConversionfactorSingleStageAromaticsSeed128Simmering12x20fructosesoupThickherbsyieldGrowningseasonssaucierRecipecostGarde-Mangertuber1 Tdicelegume212MultistageSmalldiceUSDAMesclunmixhotelpanHydroponicfarmingbechamelwinter

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