hotelpanSimmeringGarde-MangerBouquetgarnicoulisserratedSeedTime/TempAbusebitterchefextractsWorkstationmirepoixHydroponicfarmingstock212ConversionfactorIngredientsAldentesaucier12x20drupeStandardizedrecipeconvectionmincesimmeringAromatics32ThicktCrosscontaminationmicrowaveumamituberClear1 lbSiftQualitygrades1 ptherbs135-41F.I.F.O.YieldgrandSaucesyield1281 T12x20HotelPanTflowerflour,egg,crumbs41PortionsizebechamelEthylenegasMesclunmix135winterspicesfruit8BatonnetbolsterlegumeSmalldicesantoku4soupGrowningseasonsMultistageMiseenplaceroastingsummerrouxConversionFactorNEVERMoistheatStemfructose2SingleStageUSDAbakingRCCFPRecipecost16dicetropicalDryheathotelpanSimmeringGarde-MangerBouquetgarnicoulisserratedSeedTime/TempAbusebitterchefextractsWorkstationmirepoixHydroponicfarmingstock212ConversionfactorIngredientsAldentesaucier12x20drupeStandardizedrecipeconvectionmincesimmeringAromatics32ThicktCrosscontaminationmicrowaveumamituberClear1 lbSiftQualitygrades1 ptherbs135-41F.I.F.O.YieldgrandSaucesyield1281 T12x20HotelPanTflowerflour,egg,crumbs41PortionsizebechamelEthylenegasMesclunmix135winterspicesfruit8BatonnetbolsterlegumeSmalldicesantoku4soupGrowningseasonsMultistageMiseenplaceroastingsummerrouxConversionFactorNEVERMoistheatStemfructose2SingleStageUSDAbakingRCCFPRecipecost16dicetropicalDryheat

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