bakingsoupF.I.F.O.DryheatroastingcoulisHotelPan128MultistageUSDA16AromaticsRecipecostmicrowaveStemSiftRCCFPIngredientsspicesflour,egg,crumbsMiseenplaceGrowningseasonsbolsterConversionFactorfructosePortionsize2fruitmincebitterserratedlegumeGarde-MangerMoistheat212tNEVERMesclunmixEthylenegasTgrandSaucesThickAldentetuberrouxsimmeringsummer12x20mirepoixflower321 TBouquetgarniwinterSmalldiceCrosscontamination135umamisantokuQualitygradesextracts8stockconvectiondiceHydroponicfarming12x201 pt4chefBatonnet1 lb41SingleStagehotelpanSimmeringdrupeyieldtropicalWorkstationStandardizedrecipebechamelherbsYieldsaucierClear135-41SeedConversionfactorbakingsoupF.I.F.O.DryheatroastingcoulisHotelPan128MultistageUSDA16AromaticsRecipecostmicrowaveStemSiftRCCFPIngredientsspicesflour,egg,crumbsMiseenplaceGrowningseasonsbolsterConversionFactorfructosePortionsize2fruitmincebitterserratedlegumeGarde-MangerMoistheat212tNEVERMesclunmixEthylenegasTgrandSaucesThickAldentetuberrouxsimmeringsummer12x20mirepoixflower321 TBouquetgarniwinterSmalldiceCrosscontamination135umamisantokuQualitygradesextracts8stockconvectiondiceHydroponicfarming12x201 pt4chefBatonnet1 lb41SingleStagehotelpanSimmeringdrupeyieldtropicalWorkstationStandardizedrecipebechamelherbsYieldsaucierClear135-41SeedConversionfactor

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