bakinggrandSaucesGarde-Mangerflour,egg,crumbsextractsspices8summer12x20Ingredientsumamilegume212herbsfructoseSiftrouxbitter12x20tropicalMultistagestockThickSimmering41135-41yieldF.I.F.O.Seed128drupetSingleStageBatonnetconvectionDryheatSmalldicetuber1632serratedConversionfactorbolstersantoku135soupchefwinterdicesaucierMesclunmixAldentesimmeringNEVERMiseenplaceCrosscontaminationWorkstation2AromaticsStemConversionFactorbechamel1 Tflower4mirepoixQualitygradesTTime/TempAbuseRecipecostRCCFPfruitClearGrowningseasonsStandardizedrecipeYieldcoulisroastingHydroponicfarmingHotelPanhotelpanEthylenegasPortionsizeBouquetgarni1 ptminceUSDA1 lbmicrowaveMoistheatbakinggrandSaucesGarde-Mangerflour,egg,crumbsextractsspices8summer12x20Ingredientsumamilegume212herbsfructoseSiftrouxbitter12x20tropicalMultistagestockThickSimmering41135-41yieldF.I.F.O.Seed128drupetSingleStageBatonnetconvectionDryheatSmalldicetuber1632serratedConversionfactorbolstersantoku135soupchefwinterdicesaucierMesclunmixAldentesimmeringNEVERMiseenplaceCrosscontaminationWorkstation2AromaticsStemConversionFactorbechamel1 Tflower4mirepoixQualitygradesTTime/TempAbuseRecipecostRCCFPfruitClearGrowningseasonsStandardizedrecipeYieldcoulisroastingHydroponicfarmingHotelPanhotelpanEthylenegasPortionsizeBouquetgarni1 ptminceUSDA1 lbmicrowaveMoistheat

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