HydroponicfarmingcoulisConversionfactormicrowaveQualitygradesAromaticsdrupe32AldentebittergrandSaucesHotelPanbakingsoupMultistageherbs4CrosscontaminationroastingWorkstationtF.I.F.O.1 ptconvectionextractsUSDA8bolster12x20umami41Batonnet2135Simmering12x20Garde-MangerchefPortionsize1 TEthylenegasThickwinterStandardizedrecipeClearsaucierflowerrouxmirepoix128flour,egg,crumbsSiftsimmeringtropicalminceNEVERDryheatfruitsummer1 lbSingleStageSeedfructoseBouquetgarni16MiseenplaceTyieldspicesTime/TempAbuseIngredientsSmalldiceYieldRecipecostConversionFactorhotelpanserratedtuberStem212Growningseasons135-41santokubechamellegumeRCCFPdicestockMesclunmixMoistheatHydroponicfarmingcoulisConversionfactormicrowaveQualitygradesAromaticsdrupe32AldentebittergrandSaucesHotelPanbakingsoupMultistageherbs4CrosscontaminationroastingWorkstationtF.I.F.O.1 ptconvectionextractsUSDA8bolster12x20umami41Batonnet2135Simmering12x20Garde-MangerchefPortionsize1 TEthylenegasThickwinterStandardizedrecipeClearsaucierflowerrouxmirepoix128flour,egg,crumbsSiftsimmeringtropicalminceNEVERDryheatfruitsummer1 lbSingleStageSeedfructoseBouquetgarni16MiseenplaceTyieldspicesTime/TempAbuseIngredientsSmalldiceYieldRecipecostConversionFactorhotelpanserratedtuberStem212Growningseasons135-41santokubechamellegumeRCCFPdicestockMesclunmixMoistheat

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