212tuberdrupeBatonnetPortionsizerouxRecipecostF.I.F.O.bitterbolsterYieldmirepoixMiseenplace135mince128fruitsummerbakingtSimmering12x20Aldente32SingleStage1 TsantokuQualitygradesUSDAserratedumamichefGarde-MangerConversionFactoryieldCrosscontamination12x20herbsSiftIngredientsAromaticsDryheatTconvectionMoistheat41legumestockClear1 lbhotelpan1 ptHotelPanSmalldiceWorkstationSeedtropicalStandardizedrecipeStemMesclunmixroastingspicessaucierextractsmicrowaveHydroponicfarmingEthylenegasNEVER4GrowningseasonssoupbechamelBouquetgarni2135-41coulis8winterTime/TempAbuseflour,egg,crumbsConversionfactor16grandSaucesRCCFPflowerdiceMultistageThicksimmeringfructose212tuberdrupeBatonnetPortionsizerouxRecipecostF.I.F.O.bitterbolsterYieldmirepoixMiseenplace135mince128fruitsummerbakingtSimmering12x20Aldente32SingleStage1 TsantokuQualitygradesUSDAserratedumamichefGarde-MangerConversionFactoryieldCrosscontamination12x20herbsSiftIngredientsAromaticsDryheatTconvectionMoistheat41legumestockClear1 lbhotelpan1 ptHotelPanSmalldiceWorkstationSeedtropicalStandardizedrecipeStemMesclunmixroastingspicessaucierextractsmicrowaveHydroponicfarmingEthylenegasNEVER4GrowningseasonssoupbechamelBouquetgarni2135-41coulis8winterTime/TempAbuseflour,egg,crumbsConversionfactor16grandSaucesRCCFPflowerdiceMultistageThicksimmeringfructose

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