baking grand Sauces Garde- Manger flour, egg, crumbs extracts spices 8 summer 12x20 Ingredients umami legume 212 herbs fructose Sift roux bitter 12x20 tropical Multi stage stock Thick Simmering 41 135- 41 yield F.I.F.O. Seed 128 drupe t Single Stage Batonnet convection Dry heat Small dice tuber 16 32 serrated Conversion factor bolster santoku 135 soup chef winter dice saucier Mesclun mix Al dente simmering NEVER Mise en place Cross contamination Work station 2 Aromatics Stem Conversion Factor bechamel 1 T flower 4 mirepoix Quality grades T Time/Temp Abuse Recipe cost RCCFP fruit Clear Growning seasons Standardized recipe Yield coulis roasting Hydroponic farming Hotel Pan hotel pan Ethylene gas Portion size Bouquet garni 1 pt mince USDA 1 lb microwave Moist heat baking grand Sauces Garde- Manger flour, egg, crumbs extracts spices 8 summer 12x20 Ingredients umami legume 212 herbs fructose Sift roux bitter 12x20 tropical Multi stage stock Thick Simmering 41 135- 41 yield F.I.F.O. Seed 128 drupe t Single Stage Batonnet convection Dry heat Small dice tuber 16 32 serrated Conversion factor bolster santoku 135 soup chef winter dice saucier Mesclun mix Al dente simmering NEVER Mise en place Cross contamination Work station 2 Aromatics Stem Conversion Factor bechamel 1 T flower 4 mirepoix Quality grades T Time/Temp Abuse Recipe cost RCCFP fruit Clear Growning seasons Standardized recipe Yield coulis roasting Hydroponic farming Hotel Pan hotel pan Ethylene gas Portion size Bouquet garni 1 pt mince USDA 1 lb microwave Moist heat
(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.
baking
grand Sauces
Garde-Manger
flour, egg, crumbs
extracts
spices
8
summer
12x20
Ingredients
umami
legume
212
herbs
fructose
Sift
roux
bitter
12x20
tropical
Multi stage
stock
Thick
Simmering
41
135-41
yield
F.I.F.O.
Seed
128
drupe
t
Single Stage
Batonnet
convection
Dry heat
Small dice
tuber
16
32
serrated
Conversion factor
bolster
santoku
135
soup
chef
winter
dice
saucier
Mesclun mix
Al dente
simmering
NEVER
Mise en place
Cross contamination
Work station
2
Aromatics
Stem
Conversion Factor
bechamel
1 T
flower
4
mirepoix
Quality grades
T
Time/Temp Abuse
Recipe cost
RCCFP
fruit
Clear
Growning seasons
Standardized recipe
Yield
coulis
roasting
Hydroponic farming
Hotel Pan
hotel pan
Ethylene gas
Portion size
Bouquet garni
1 pt
mince
USDA
1 lb
microwave
Moist heat