12x20HotelPanMesclunmixEthylenegasmincefruit8SiftTime/TempAbuse12x20QualitygradesF.I.F.O.Growningseasons135-411 TgrandSaucesRCCFP4chefserratedherbsAldenteDryheatConversionFactor1 ptextractsIngredientsAromaticsWorkstationUSDA41summerCrosscontaminationcoulistuberflowerMultistagebakingumamiwinterconvectionSeedstockSimmeringsimmeringrouxfructoseSingleStage16microwavehotelpan32santokuThickBouquetgarni2YieldRecipecostPortionsize1 lbtT135bittersoupmirepoixsaucierConversionfactorHydroponicfarmingspicesdrupediceyieldtropicalMoistheatClearMiseenplaceNEVERbechamel128bolsterGarde-MangerStemflour,egg,crumbslegumeStandardizedrecipeBatonnetSmalldiceroasting21212x20HotelPanMesclunmixEthylenegasmincefruit8SiftTime/TempAbuse12x20QualitygradesF.I.F.O.Growningseasons135-411 TgrandSaucesRCCFP4chefserratedherbsAldenteDryheatConversionFactor1 ptextractsIngredientsAromaticsWorkstationUSDA41summerCrosscontaminationcoulistuberflowerMultistagebakingumamiwinterconvectionSeedstockSimmeringsimmeringrouxfructoseSingleStage16microwavehotelpan32santokuThickBouquetgarni2YieldRecipecostPortionsize1 lbtT135bittersoupmirepoixsaucierConversionfactorHydroponicfarmingspicesdrupediceyieldtropicalMoistheatClearMiseenplaceNEVERbechamel128bolsterGarde-MangerStemflour,egg,crumbslegumeStandardizedrecipeBatonnetSmalldiceroasting212

Final Review - 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. 12x20
  2. Hotel Pan
  3. Mesclun mix
  4. Ethylene gas
  5. mince
  6. fruit
  7. 8
  8. Sift
  9. Time/Temp Abuse
  10. 12x20
  11. Quality grades
  12. F.I.F.O.
  13. Growning seasons
  14. 135-41
  15. 1 T
  16. grand Sauces
  17. RCCFP
  18. 4
  19. chef
  20. serrated
  21. herbs
  22. Al dente
  23. Dry heat
  24. Conversion Factor
  25. 1 pt
  26. extracts
  27. Ingredients
  28. Aromatics
  29. Work station
  30. USDA
  31. 41
  32. summer
  33. Cross contamination
  34. coulis
  35. tuber
  36. flower
  37. Multi stage
  38. baking
  39. umami
  40. winter
  41. convection
  42. Seed
  43. stock
  44. Simmering
  45. simmering
  46. roux
  47. fructose
  48. Single Stage
  49. 16
  50. microwave
  51. hotel pan
  52. 32
  53. santoku
  54. Thick
  55. Bouquet garni
  56. 2
  57. Yield
  58. Recipe cost
  59. Portion size
  60. 1 lb
  61. t
  62. T
  63. 135
  64. bitter
  65. soup
  66. mirepoix
  67. saucier
  68. Conversion factor
  69. Hydroponic farming
  70. spices
  71. drupe
  72. dice
  73. yield
  74. tropical
  75. Moist heat
  76. Clear
  77. Mise en place
  78. NEVER
  79. bechamel
  80. 128
  81. bolster
  82. Garde-Manger
  83. Stem
  84. flour, egg, crumbs
  85. legume
  86. Standardized recipe
  87. Batonnet
  88. Small dice
  89. roasting
  90. 212