Qualitygrades8F.I.F.O.41santokuextractsrouxspicesUSDASiftbitterPortionsize12x20Batonnet16MultistageWorkstationmirepoixsoupClearRecipecostHotelPanfruitBouquetgarni135roastingGrowningseasonsbaking135-41EthylenegastropicalRCCFPDryheatStem128dicemicrowavecoulisstockMesclunmixYieldumamibolsterMoistheattuberAldenteSmalldiceConversionfactorSeedTime/TempAbusechef32IngredientsConversionFactorNEVERHydroponicfarmingCrosscontaminationwinterStandardizedrecipesaucierflower212flour,egg,crumbslegumehotelpanherbsminceGarde-MangerSimmering1 ptT12x20bechamelSingleStageThick4fructosetgrandSaucesconvectionMiseenplacesimmering1 lbAromaticsdrupe2yieldserrated1 TsummerQualitygrades8F.I.F.O.41santokuextractsrouxspicesUSDASiftbitterPortionsize12x20Batonnet16MultistageWorkstationmirepoixsoupClearRecipecostHotelPanfruitBouquetgarni135roastingGrowningseasonsbaking135-41EthylenegastropicalRCCFPDryheatStem128dicemicrowavecoulisstockMesclunmixYieldumamibolsterMoistheattuberAldenteSmalldiceConversionfactorSeedTime/TempAbusechef32IngredientsConversionFactorNEVERHydroponicfarmingCrosscontaminationwinterStandardizedrecipesaucierflower212flour,egg,crumbslegumehotelpanherbsminceGarde-MangerSimmering1 ptT12x20bechamelSingleStageThick4fructosetgrandSaucesconvectionMiseenplacesimmering1 lbAromaticsdrupe2yieldserrated1 Tsummer

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