saucierMoistheatlegumewinterMesclunmixClearSmalldiceCrosscontamination12x20Yieldt1 lbThickHotelPansantokumirepoixflour,egg,crumbsbakingconvectionroastingbolsterextractsSeedRCCFP1 ptSimmeringherbsHydroponicfarmingserratedfructosedice2BouquetgarniStandardizedrecipe32tuberMultistageConversionFactorSingleStageMiseenplace16yieldAldenteBatonnet8bechamelQualitygradesminceIngredientsWorkstationumamidrupebitterstockgrandSauceshotelpanPortionsize135-4141AromaticsUSDArouxfruitGrowningseasons212spicesflowercoulisConversionfactortropicalchef4TsummerF.I.F.O.Garde-MangerStemsoupNEVER135RecipecostDryheatSift12x201281 TTime/TempAbuseEthylenegasmicrowavesimmeringsaucierMoistheatlegumewinterMesclunmixClearSmalldiceCrosscontamination12x20Yieldt1 lbThickHotelPansantokumirepoixflour,egg,crumbsbakingconvectionroastingbolsterextractsSeedRCCFP1 ptSimmeringherbsHydroponicfarmingserratedfructosedice2BouquetgarniStandardizedrecipe32tuberMultistageConversionFactorSingleStageMiseenplace16yieldAldenteBatonnet8bechamelQualitygradesminceIngredientsWorkstationumamidrupebitterstockgrandSauceshotelpanPortionsize135-4141AromaticsUSDArouxfruitGrowningseasons212spicesflowercoulisConversionfactortropicalchef4TsummerF.I.F.O.Garde-MangerStemsoupNEVER135RecipecostDryheatSift12x201281 TTime/TempAbuseEthylenegasmicrowavesimmering

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