grandSauces16Qualitygradesextractst212wintercoulisroastingRecipecostMultistagesummerSiftchefsoupconvectiontropicalSeedF.I.F.O.USDAConversionfactor1 pt2stockflower12x20ClearWorkstationyield12841tuber1 lb12x20135spicesdrupeYieldMiseenplace135-41Garde-MangerBouquetgarniAromaticsIngredientsflour,egg,crumbsConversionFactorSingleStagefruit4MesclunmixStandardizedrecipeBatonnetHotelPanlegumeRCCFPCrosscontaminationserratedmirepoixNEVERPortionsizeDryheatAldenteTime/TempAbusedicehotelpanbolsterHydroponicfarmingsimmeringSimmeringbitter32microwaveThickbakingsaucierEthylenegasbechamelT1 TsantokufructoseumamiMoistheatGrowningseasonsmincerouxherbsStemSmalldice8grandSauces16Qualitygradesextractst212wintercoulisroastingRecipecostMultistagesummerSiftchefsoupconvectiontropicalSeedF.I.F.O.USDAConversionfactor1 pt2stockflower12x20ClearWorkstationyield12841tuber1 lb12x20135spicesdrupeYieldMiseenplace135-41Garde-MangerBouquetgarniAromaticsIngredientsflour,egg,crumbsConversionFactorSingleStagefruit4MesclunmixStandardizedrecipeBatonnetHotelPanlegumeRCCFPCrosscontaminationserratedmirepoixNEVERPortionsizeDryheatAldenteTime/TempAbusedicehotelpanbolsterHydroponicfarmingsimmeringSimmeringbitter32microwaveThickbakingsaucierEthylenegasbechamelT1 TsantokufructoseumamiMoistheatGrowningseasonsmincerouxherbsStemSmalldice8

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