Multi stage hotel pan Clear 12x20 F.I.F.O. Small dice 1 T Stem baking Moist heat soup bechamel 128 mince 212 Bouquet garni saucier Portion size 16 8 yield fruit santoku Seed Thick chef dice Yield simmering Mise en place roux 4 2 USDA NEVER t Conversion factor Al dente flower summer convection Hydroponic farming spices Mesclun mix flour, egg, crumbs winter Hotel Pan Cross contamination T Time/Temp Abuse Aromatics Single Stage Garde- Manger Work station 41 135 legume coulis tropical Sift drupe stock fructose 1 lb 1 pt bitter microwave Growning seasons Simmering serrated Ingredients Recipe cost Conversion Factor 32 grand Sauces extracts 12x20 Quality grades RCCFP tuber herbs umami bolster mirepoix Ethylene gas 135- 41 Standardized recipe Batonnet Dry heat roasting Multi stage hotel pan Clear 12x20 F.I.F.O. Small dice 1 T Stem baking Moist heat soup bechamel 128 mince 212 Bouquet garni saucier Portion size 16 8 yield fruit santoku Seed Thick chef dice Yield simmering Mise en place roux 4 2 USDA NEVER t Conversion factor Al dente flower summer convection Hydroponic farming spices Mesclun mix flour, egg, crumbs winter Hotel Pan Cross contamination T Time/Temp Abuse Aromatics Single Stage Garde- Manger Work station 41 135 legume coulis tropical Sift drupe stock fructose 1 lb 1 pt bitter microwave Growning seasons Simmering serrated Ingredients Recipe cost Conversion Factor 32 grand Sauces extracts 12x20 Quality grades RCCFP tuber herbs umami bolster mirepoix Ethylene gas 135- 41 Standardized recipe Batonnet Dry heat roasting
(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.
Multi stage
hotel pan
Clear
12x20
F.I.F.O.
Small dice
1 T
Stem
baking
Moist heat
soup
bechamel
128
mince
212
Bouquet garni
saucier
Portion size
16
8
yield
fruit
santoku
Seed
Thick
chef
dice
Yield
simmering
Mise en place
roux
4
2
USDA
NEVER
t
Conversion factor
Al dente
flower
summer
convection
Hydroponic farming
spices
Mesclun mix
flour, egg, crumbs
winter
Hotel Pan
Cross contamination
T
Time/Temp Abuse
Aromatics
Single Stage
Garde-Manger
Work station
41
135
legume
coulis
tropical
Sift
drupe
stock
fructose
1 lb
1 pt
bitter
microwave
Growning seasons
Simmering
serrated
Ingredients
Recipe cost
Conversion Factor
32
grand Sauces
extracts
12x20
Quality grades
RCCFP
tuber
herbs
umami
bolster
mirepoix
Ethylene gas
135-41
Standardized recipe
Batonnet
Dry heat
roasting