flower12x20ConversionfactorConversionFactorchefBouquetgarniMultistageherbsbakingThickserratedQualitygradesAldenteextractsdiceroastingSmalldiceMesclunmixWorkstation135-41GrowningseasonsYield1 lbfruitbechamelMiseenplaceMoistheatfructoseSingleStage41hotelpanyield2tropicalT4StemTime/TempAbusetuberCrosscontaminationAromaticsdrupeClear161 ptSift12x20flour,egg,crumbssantokumincesimmeringsaucierIngredientssoupconvection135212winterRCCFPcoulisbitterF.I.F.O.StandardizedrecipestockBatonnetmicrowave8HydroponicfarmingSeedrouxtNEVERRecipecostSimmeringsummer128Dryheat32legume1 TGarde-MangerbolstergrandSaucesPortionsizeumamiUSDAmirepoixEthylenegasHotelPanspicesflower12x20ConversionfactorConversionFactorchefBouquetgarniMultistageherbsbakingThickserratedQualitygradesAldenteextractsdiceroastingSmalldiceMesclunmixWorkstation135-41GrowningseasonsYield1 lbfruitbechamelMiseenplaceMoistheatfructoseSingleStage41hotelpanyield2tropicalT4StemTime/TempAbusetuberCrosscontaminationAromaticsdrupeClear161 ptSift12x20flour,egg,crumbssantokumincesimmeringsaucierIngredientssoupconvection135212winterRCCFPcoulisbitterF.I.F.O.StandardizedrecipestockBatonnetmicrowave8HydroponicfarmingSeedrouxtNEVERRecipecostSimmeringsummer128Dryheat32legume1 TGarde-MangerbolstergrandSaucesPortionsizeumamiUSDAmirepoixEthylenegasHotelPanspices

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