Multistagefloweryieldserrated135-41drupesaucierextracts12x204grandSauces212ThickDryheat8NEVER1 pt16RCCFPEthylenegasstocktHotelPanhotelpanClearroastingF.I.F.O.umamifructoseconvectioncheflegumespicesCrosscontamination41StandardizedrecipetropicalSimmeringsantoku135rouxfruitbechamelIngredientsTsoup1 lbmincemicrowaveSingleStage32SmalldiceRecipecostbitterQualitygradescoulistuberSift128AromaticsdiceConversionFactorAldenteHydroponicfarmingSeedBouquetgarni2GrowningseasonsGarde-MangerWorkstationConversionfactormirepoix1 TStemPortionsizesimmeringMoistheatherbssummerbolsterMiseenplaceYieldMesclunmixTime/TempAbuseUSDA12x20Batonnetbakingwinterflour,egg,crumbsMultistagefloweryieldserrated135-41drupesaucierextracts12x204grandSauces212ThickDryheat8NEVER1 pt16RCCFPEthylenegasstocktHotelPanhotelpanClearroastingF.I.F.O.umamifructoseconvectioncheflegumespicesCrosscontamination41StandardizedrecipetropicalSimmeringsantoku135rouxfruitbechamelIngredientsTsoup1 lbmincemicrowaveSingleStage32SmalldiceRecipecostbitterQualitygradescoulistuberSift128AromaticsdiceConversionFactorAldenteHydroponicfarmingSeedBouquetgarni2GrowningseasonsGarde-MangerWorkstationConversionfactormirepoix1 TStemPortionsizesimmeringMoistheatherbssummerbolsterMiseenplaceYieldMesclunmixTime/TempAbuseUSDA12x20Batonnetbakingwinterflour,egg,crumbs

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.


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