135-41135RCCFP12x20fructoseGarde-MangerMoistheatherbsbakingtuberMiseenplace162umami8flower1 lbflour,egg,crumbsStandardizedrecipeHydroponicfarming128mirepoixbechamelEthylenegasTime/TempAbusesantokucoulisQualitygradestropical12x20drupeserratedIngredientsmincebolsterNEVERt32SiftF.I.F.O.USDAPortionsizeWorkstationyieldmicrowaveGrowningseasonslegumeConversionFactorThickT212Simmering4saucierrouxextractsDryheat41BatonnetsimmeringAromatics1 ptHotelPanAldentechefhotelpanbitterMesclunmixdiceBouquetgarniSeedYieldspicessummerconvectionClearroastingCrosscontaminationRecipecoststockfruitConversionfactorSmalldiceMultistageSingleStagesoup1 TgrandSauceswinterStem135-41135RCCFP12x20fructoseGarde-MangerMoistheatherbsbakingtuberMiseenplace162umami8flower1 lbflour,egg,crumbsStandardizedrecipeHydroponicfarming128mirepoixbechamelEthylenegasTime/TempAbusesantokucoulisQualitygradestropical12x20drupeserratedIngredientsmincebolsterNEVERt32SiftF.I.F.O.USDAPortionsizeWorkstationyieldmicrowaveGrowningseasonslegumeConversionFactorThickT212Simmering4saucierrouxextractsDryheat41BatonnetsimmeringAromatics1 ptHotelPanAldentechefhotelpanbitterMesclunmixdiceBouquetgarniSeedYieldspicessummerconvectionClearroastingCrosscontaminationRecipecoststockfruitConversionfactorSmalldiceMultistageSingleStagesoup1 TgrandSauceswinterStem

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