NEVERroux128bolster12x20Garde-Manger1 TchefgrandSaucesRecipecostHydroponicfarmingumamiIngredientsUSDAflour,egg,crumbsherbsBatonnetAldenteSiftClearsaucierstockConversionfactorsummerSimmering4microwavelegumesoupdrupeConversionFactorStandardizedrecipeEthylenegasdiceF.I.F.O.bakingMesclunmixBouquetgarniSmalldicetubertropicalPortionsizeMoistheatDryheatMultistagespicestHotelPan8Yieldcoulisfruitflowersimmeringwinter16Crosscontamination212SingleStagehotelpanQualitygrades32135-41ThickbitterSeedbechamel41roastingfructosesantokuextracts2WorkstationTmince1 ptserratedTime/TempAbuseAromaticsyieldStemmirepoixRCCFPconvection1 lb12x20135GrowningseasonsMiseenplaceNEVERroux128bolster12x20Garde-Manger1 TchefgrandSaucesRecipecostHydroponicfarmingumamiIngredientsUSDAflour,egg,crumbsherbsBatonnetAldenteSiftClearsaucierstockConversionfactorsummerSimmering4microwavelegumesoupdrupeConversionFactorStandardizedrecipeEthylenegasdiceF.I.F.O.bakingMesclunmixBouquetgarniSmalldicetubertropicalPortionsizeMoistheatDryheatMultistagespicestHotelPan8Yieldcoulisfruitflowersimmeringwinter16Crosscontamination212SingleStagehotelpanQualitygrades32135-41ThickbitterSeedbechamel41roastingfructosesantokuextracts2WorkstationTmince1 ptserratedTime/TempAbuseAromaticsyieldStemmirepoixRCCFPconvection1 lb12x20135GrowningseasonsMiseenplace

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