microwaveSmalldice12x20F.I.F.O.IngredientssimmeringhotelpanSeedsantokuBatonnetmirepoixwinterTEthylenegasSingleStageMoistheatserrated1354yieldAromaticsPortionsizeflour,egg,crumbsspicestroastingThickrouxCleartropicalfructosecoulisdrupe135-41MesclunmixGarde-MangerStandardizedrecipeNEVERGrowningseasonsstockUSDAlegumebolsterbitterconvectionAldenteCrosscontamination41summerWorkstationbaking821216MultistageRecipecost1 lbQualitygradessoup1 ptConversionFactorStemmincefruitchef2diceSifttuberMiseenplaceextractsbechamelDryheatConversionfactor12x201 TgrandSaucesflowerRCCFPTime/TempAbuseHydroponicfarmingYieldsaucierBouquetgarniumamiherbsSimmering32HotelPan128microwaveSmalldice12x20F.I.F.O.IngredientssimmeringhotelpanSeedsantokuBatonnetmirepoixwinterTEthylenegasSingleStageMoistheatserrated1354yieldAromaticsPortionsizeflour,egg,crumbsspicestroastingThickrouxCleartropicalfructosecoulisdrupe135-41MesclunmixGarde-MangerStandardizedrecipeNEVERGrowningseasonsstockUSDAlegumebolsterbitterconvectionAldenteCrosscontamination41summerWorkstationbaking821216MultistageRecipecost1 lbQualitygradessoup1 ptConversionFactorStemmincefruitchef2diceSifttuberMiseenplaceextractsbechamelDryheatConversionfactor12x201 TgrandSaucesflowerRCCFPTime/TempAbuseHydroponicfarmingYieldsaucierBouquetgarniumamiherbsSimmering32HotelPan128

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