drupeserratedBatonnet135-41yieldPortionsizebakingsummerStem1 ptroastingF.I.F.O.soupsaucierSimmeringRecipecostwintercoulisStandardizedrecipe232convectionrouxYieldlegumesantokuAromaticsSmalldicemirepoixSingleStageflour,egg,crumbstubertropicalSiftNEVER12x20bechamel4umami41microwaveQualitygradesGrowningseasons1 lbMesclunmixHydroponicfarmingMiseenplacehotelpanmincesimmeringAldenteWorkstation212fructoseTClearThickchefgrandSauces16128ConversionFactor135flowerRCCFPdicefruitIngredients1 TTime/TempAbuseherbsspicestSeedCrosscontaminationEthylenegas12x20USDAbitterbolsterBouquetgarniMoistheatMultistageDryheatGarde-MangerHotelPanstockConversionfactor8extractsdrupeserratedBatonnet135-41yieldPortionsizebakingsummerStem1 ptroastingF.I.F.O.soupsaucierSimmeringRecipecostwintercoulisStandardizedrecipe232convectionrouxYieldlegumesantokuAromaticsSmalldicemirepoixSingleStageflour,egg,crumbstubertropicalSiftNEVER12x20bechamel4umami41microwaveQualitygradesGrowningseasons1 lbMesclunmixHydroponicfarmingMiseenplacehotelpanmincesimmeringAldenteWorkstation212fructoseTClearThickchefgrandSauces16128ConversionFactor135flowerRCCFPdicefruitIngredients1 TTime/TempAbuseherbsspicestSeedCrosscontaminationEthylenegas12x20USDAbitterbolsterBouquetgarniMoistheatMultistageDryheatGarde-MangerHotelPanstockConversionfactor8extracts

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.


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