mirepoixrouxtropicalSeedF.I.F.O.simmering2SiftfruitStandardizedrecipestockBatonnetgrandSauces1 ptMultistageTime/TempAbuseTSingleStageConversionfactorsoupbolster1 Thotelpansaucier12x20HydroponicfarmingWorkstation212DryheattuberPortionsize16flowerConversionFactorfructose32IngredientsspicesRCCFPbechameldrupeyieldserratedchefumamiHotelPanAldente41BouquetgarniCrosscontaminationMoistheattMiseenplacewinterroasting1 lbGarde-Mangerextracts135-41Clear8herbsSimmeringflour,egg,crumbsStemcoulis1284microwavesantokuRecipecostSmalldiceminceAromaticsUSDANEVERdiceThickMesclunmix135convectionbakingYieldbitterQualitygradeslegumeEthylenegas12x20GrowningseasonssummermirepoixrouxtropicalSeedF.I.F.O.simmering2SiftfruitStandardizedrecipestockBatonnetgrandSauces1 ptMultistageTime/TempAbuseTSingleStageConversionfactorsoupbolster1 Thotelpansaucier12x20HydroponicfarmingWorkstation212DryheattuberPortionsize16flowerConversionFactorfructose32IngredientsspicesRCCFPbechameldrupeyieldserratedchefumamiHotelPanAldente41BouquetgarniCrosscontaminationMoistheattMiseenplacewinterroasting1 lbGarde-Mangerextracts135-41Clear8herbsSimmeringflour,egg,crumbsStemcoulis1284microwavesantokuRecipecostSmalldiceminceAromaticsUSDANEVERdiceThickMesclunmix135convectionbakingYieldbitterQualitygradeslegumeEthylenegas12x20Growningseasonssummer

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