winterSiftSmalldice1 lbbolsterdiceroastingminceextractssimmeringtropicalCrosscontamination135convectionBatonnetcoulisMultistage4116stockStandardizedrecipeTime/TempAbuseT12x20ClearSeedsantokuGarde-Manger2NEVERRCCFPyieldspicesHotelPansoupfruitConversionfactorAromaticsAldentePortionsizeYieldflour,egg,crumbssaucierbitterDryheatRecipecostUSDAConversionFactorMiseenplacedrupeGrowningseasonshotelpanherbsbakingchef135-411 pt212umamiMesclunmixSingleStagefructoserouxt32serratedMoistheatThickBouquetgarni4microwave1 TEthylenegas8F.I.F.O.bechamel128SimmeringIngredients12x20grandSaucesWorkstationmirepoixQualitygradessummerlegumeStemHydroponicfarmingtuberflowerwinterSiftSmalldice1 lbbolsterdiceroastingminceextractssimmeringtropicalCrosscontamination135convectionBatonnetcoulisMultistage4116stockStandardizedrecipeTime/TempAbuseT12x20ClearSeedsantokuGarde-Manger2NEVERRCCFPyieldspicesHotelPansoupfruitConversionfactorAromaticsAldentePortionsizeYieldflour,egg,crumbssaucierbitterDryheatRecipecostUSDAConversionFactorMiseenplacedrupeGrowningseasonshotelpanherbsbakingchef135-411 pt212umamiMesclunmixSingleStagefructoserouxt32serratedMoistheatThickBouquetgarni4microwave1 TEthylenegas8F.I.F.O.bechamel128SimmeringIngredients12x20grandSaucesWorkstationmirepoixQualitygradessummerlegumeStemHydroponicfarmingtuberflower

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