umamiClearrouxsantokuflour,egg,crumbsmincesimmeringlegumefructose12x20soupMultistageSiftfruitEthylenegas212roastingstockQualitygrades16RCCFPGarde-Manger1 TchefNEVERwinterUSDA41yieldIngredientsCrosscontaminationSmalldiceMesclunmix32mirepoix1 ptcoulisbechamelHotelPantropicalbittergrandSaucesspicesF.I.F.O.RecipecostHydroponicfarmingtuberdrupebakingYield135-41ConversionfactorconvectionStandardizedrecipeWorkstationMoistheatbolsterAromaticsBatonnetSeedflowerConversionFactorThick128DryheatTdicePortionsizet4extractsSingleStage12x20AldenteGrowningseasons135StemhotelpanherbssummermicrowaveBouquetgarniSimmeringMiseenplaceserrated82saucierTime/TempAbuse1 lbumamiClearrouxsantokuflour,egg,crumbsmincesimmeringlegumefructose12x20soupMultistageSiftfruitEthylenegas212roastingstockQualitygrades16RCCFPGarde-Manger1 TchefNEVERwinterUSDA41yieldIngredientsCrosscontaminationSmalldiceMesclunmix32mirepoix1 ptcoulisbechamelHotelPantropicalbittergrandSaucesspicesF.I.F.O.RecipecostHydroponicfarmingtuberdrupebakingYield135-41ConversionfactorconvectionStandardizedrecipeWorkstationMoistheatbolsterAromaticsBatonnetSeedflowerConversionFactorThick128DryheatTdicePortionsizet4extractsSingleStage12x20AldenteGrowningseasons135StemhotelpanherbssummermicrowaveBouquetgarniSimmeringMiseenplaceserrated82saucierTime/TempAbuse1 lb

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