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