fructoseMiseenplace1 TTime/TempAbuseyieldspicessaucier12x201 ptSiftCrosscontaminationThickherbsQualitygradesSmalldiceMoistheatserratedSimmeringMultistageAromaticsYielddrupeEthylenegas2DryheatHotelPan8soupTfruitStembechameltConversionfactorsantokustockPortionsize1 lbflour,egg,crumbsroastingtuberconvectioncoulisAldenteflowermincemirepoixSeedbolsterStandardizedrecipeGrowningseasonsBatonnetHydroponicfarmingF.I.F.O.41umamitropical128135-41rouxClearBouquetgarnisummerbitterIngredientsdicesimmeringmicrowaveRCCFPwinterWorkstationextractsGarde-MangerConversionFactorMesclunmix32USDASingleStage135bakingRecipecost16legume212grandSauceshotelpanchef12x20NEVER4fructoseMiseenplace1 TTime/TempAbuseyieldspicessaucier12x201 ptSiftCrosscontaminationThickherbsQualitygradesSmalldiceMoistheatserratedSimmeringMultistageAromaticsYielddrupeEthylenegas2DryheatHotelPan8soupTfruitStembechameltConversionfactorsantokustockPortionsize1 lbflour,egg,crumbsroastingtuberconvectioncoulisAldenteflowermincemirepoixSeedbolsterStandardizedrecipeGrowningseasonsBatonnetHydroponicfarmingF.I.F.O.41umamitropical128135-41rouxClearBouquetgarnisummerbitterIngredientsdicesimmeringmicrowaveRCCFPwinterWorkstationextractsGarde-MangerConversionFactorMesclunmix32USDASingleStage135bakingRecipecost16legume212grandSauceshotelpanchef12x20NEVER4

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