rouxSmalldicebakingF.I.F.O.135yieldYieldflour,egg,crumbsIngredientsConversionfactorherbsClearMultistagemirepoixSeed212RCCFPMiseenplacesantokuTime/TempAbusesummerBatonnetumamiflowerroastingThick1 ptEthylenegasMesclunmixfructose32USDAstock128convectionsaucierSimmering16GrowningseasonssoupMoistheatConversionFactorbechamelBouquetgarniserrated1 TDryheatminceWorkstationSingleStagegrandSaucestuberStandardizedrecipecoulisspicest135-418legumeAldenteTchefdice1 lbCrosscontaminationGarde-MangerbolsterPortionsizeHydroponicfarming2simmering12x20Stem12x20hotelpantropicalwinterextracts4Qualitygradesbitter41drupeAromaticsNEVERHotelPanRecipecostfruitmicrowaveSiftrouxSmalldicebakingF.I.F.O.135yieldYieldflour,egg,crumbsIngredientsConversionfactorherbsClearMultistagemirepoixSeed212RCCFPMiseenplacesantokuTime/TempAbusesummerBatonnetumamiflowerroastingThick1 ptEthylenegasMesclunmixfructose32USDAstock128convectionsaucierSimmering16GrowningseasonssoupMoistheatConversionFactorbechamelBouquetgarniserrated1 TDryheatminceWorkstationSingleStagegrandSaucestuberStandardizedrecipecoulisspicest135-418legumeAldenteTchefdice1 lbCrosscontaminationGarde-MangerbolsterPortionsizeHydroponicfarming2simmering12x20Stem12x20hotelpantropicalwinterextracts4Qualitygradesbitter41drupeAromaticsNEVERHotelPanRecipecostfruitmicrowaveSift

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