Thick12x20Garde-Manger41StemHydroponicfarmingSiftmincetBatonnetCrosscontaminationIngredientshotelpanConversionfactorsoup212fructosebakingflowersaucierNEVERumamiSmalldiceQualitygradesAromaticschefdiceClearmicrowaveConversionFactorgrandSauces12x20santokuYield8MiseenplacelegumeextractsbechamelMultistageTwinterPortionsizetuberBouquetgarniroux32135-41F.I.F.O.yieldspices1 lbherbsDryheatEthylenegastropicaldrupe2stockSingleStageserratedWorkstation1 TbolsterRecipecostflour,egg,crumbsTime/TempAbuseAldentesummerUSDAcoulis135GrowningseasonsStandardizedrecipe128simmering16RCCFPMesclunmixSimmeringbitterSeedfruit4convectionMoistheatHotelPanmirepoixroasting1 ptThick12x20Garde-Manger41StemHydroponicfarmingSiftmincetBatonnetCrosscontaminationIngredientshotelpanConversionfactorsoup212fructosebakingflowersaucierNEVERumamiSmalldiceQualitygradesAromaticschefdiceClearmicrowaveConversionFactorgrandSauces12x20santokuYield8MiseenplacelegumeextractsbechamelMultistageTwinterPortionsizetuberBouquetgarniroux32135-41F.I.F.O.yieldspices1 lbherbsDryheatEthylenegastropicaldrupe2stockSingleStageserratedWorkstation1 TbolsterRecipecostflour,egg,crumbsTime/TempAbuseAldentesummerUSDAcoulis135GrowningseasonsStandardizedrecipe128simmering16RCCFPMesclunmixSimmeringbitterSeedfruit4convectionMoistheatHotelPanmirepoixroasting1 pt

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