4winterPortionsizeDryheatyieldrouxfruitConversionFactorspices1 TRCCFPStemTime/TempAbuseMiseenplace128simmeringconvectionThicksantoku135EthylenegasserratedCrosscontaminationdiceYieldfructoseHotelPanQualitygrades1 lbsaucierSeed12x20stockHydroponicfarmingextractsbechamel8bitterAldenteSmalldiceStandardizedrecipeMesclunmixF.I.F.O.coulishotelpantropical2135-41MultistageMoistheatbolster212legumeflowerGrowningseasonsmirepoixumamiWorkstationsummersoupConversionfactormicrowaveIngredientsRecipecosttuberNEVER16grandSaucesdrupemince32BatonnetGarde-MangerClearUSDAtroasting1 ptTSingleStageherbsflour,egg,crumbsSiftchefbakingAromatics12x2041SimmeringBouquetgarni4winterPortionsizeDryheatyieldrouxfruitConversionFactorspices1 TRCCFPStemTime/TempAbuseMiseenplace128simmeringconvectionThicksantoku135EthylenegasserratedCrosscontaminationdiceYieldfructoseHotelPanQualitygrades1 lbsaucierSeed12x20stockHydroponicfarmingextractsbechamel8bitterAldenteSmalldiceStandardizedrecipeMesclunmixF.I.F.O.coulishotelpantropical2135-41MultistageMoistheatbolster212legumeflowerGrowningseasonsmirepoixumamiWorkstationsummersoupConversionfactormicrowaveIngredientsRecipecosttuberNEVER16grandSaucesdrupemince32BatonnetGarde-MangerClearUSDAtroasting1 ptTSingleStageherbsflour,egg,crumbsSiftchefbakingAromatics12x2041SimmeringBouquetgarni

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