diceserratedSimmeringStemEthylenegas12x20bolsterHotelPanSeed8Aromaticsdrupe24132tSiftSingleStageyieldPortionsize12x20grandSauceshotelpanTime/TempAbuseWorkstationconvectionrouxBatonnet1 lbMiseenplaceClearsaucierThick1 T128USDAHydroponicfarmingextractssimmeringF.I.F.O.CrosscontaminationConversionfactorSmalldiceMoistheatbechamelMesclunmixwintersantokubitterYield135-41Garde-MangerStandardizedrecipetuberchefsummer416GrowningseasonsNEVERfruitstockumamiAldentemicrowaveTcoulisRecipecosttropicalBouquetgarni135212herbsflour,egg,crumbsflowerlegumeQualitygradesConversionFactorIngredientsfructosemirepoixRCCFPDryheatsoupMultistageroastingbakingspices1 ptmincediceserratedSimmeringStemEthylenegas12x20bolsterHotelPanSeed8Aromaticsdrupe24132tSiftSingleStageyieldPortionsize12x20grandSauceshotelpanTime/TempAbuseWorkstationconvectionrouxBatonnet1 lbMiseenplaceClearsaucierThick1 T128USDAHydroponicfarmingextractssimmeringF.I.F.O.CrosscontaminationConversionfactorSmalldiceMoistheatbechamelMesclunmixwintersantokubitterYield135-41Garde-MangerStandardizedrecipetuberchefsummer416GrowningseasonsNEVERfruitstockumamiAldentemicrowaveTcoulisRecipecosttropicalBouquetgarni135212herbsflour,egg,crumbsflowerlegumeQualitygradesConversionFactorIngredientsfructosemirepoixRCCFPDryheatsoupMultistageroastingbakingspices1 ptmince

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