16mirepoixNEVERStandardizedrecipeconvection12x20soup4tuberConversionfactorextractsSift12x20ClearConversionFactorBouquetgarniGarde-MangerT1 TPortionsizeserratedSingleStage135-418StemchefdrupecoulisroastingF.I.F.O.EthylenegasbitterrouxWorkstationBatonnetbechamelbakingfructoseAromatics1 pttropicallegumeSimmeringflour,egg,crumbsMoistheatUSDAHotelPanfruit2ThickherbsbolstersimmeringmincesantokuwinterumamiYieldRCCFPgrandSaucesspicesMiseenplacestock1 lbGrowningseasonst212Time/TempAbuseflower128CrosscontaminationHydroponicfarmingDryheatAldenteSmalldicesaucierSeedyieldsummer32hotelpanMesclunmixQualitygrades135diceMultistagemicrowaveIngredients41Recipecost16mirepoixNEVERStandardizedrecipeconvection12x20soup4tuberConversionfactorextractsSift12x20ClearConversionFactorBouquetgarniGarde-MangerT1 TPortionsizeserratedSingleStage135-418StemchefdrupecoulisroastingF.I.F.O.EthylenegasbitterrouxWorkstationBatonnetbechamelbakingfructoseAromatics1 pttropicallegumeSimmeringflour,egg,crumbsMoistheatUSDAHotelPanfruit2ThickherbsbolstersimmeringmincesantokuwinterumamiYieldRCCFPgrandSaucesspicesMiseenplacestock1 lbGrowningseasonst212Time/TempAbuseflower128CrosscontaminationHydroponicfarmingDryheatAldenteSmalldicesaucierSeedyieldsummer32hotelpanMesclunmixQualitygrades135diceMultistagemicrowaveIngredients41Recipecost

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