WorkstationherbstropicalsaucierClearCrosscontaminationstockchefMesclunmixtuberIngredients41bolsterStem1 lbRecipecostAldenteQualitygradesMultistageMoistheatStandardizedrecipe16bitter84soupspicesmincesummer32bechamelSimmeringdice212yieldRCCFP1282winterroasting1 ptPortionsizemicrowaveSeedlegumemirepoixsantoku12x20SingleStageNEVERYieldHotelPanTime/TempAbuseF.I.F.O.135-41BouquetgarniUSDAEthylenegasSmalldiceDryheatdrupebakingConversionFactorThickextracts12x20flowercoulisconvectiont135T1 TfruitConversionfactorflour,egg,crumbsGarde-MangerrouxhotelpanHydroponicfarmingGrowningseasonsfructoseserratedBatonnetumamiMiseenplacesimmeringAromaticsgrandSaucesSiftWorkstationherbstropicalsaucierClearCrosscontaminationstockchefMesclunmixtuberIngredients41bolsterStem1 lbRecipecostAldenteQualitygradesMultistageMoistheatStandardizedrecipe16bitter84soupspicesmincesummer32bechamelSimmeringdice212yieldRCCFP1282winterroasting1 ptPortionsizemicrowaveSeedlegumemirepoixsantoku12x20SingleStageNEVERYieldHotelPanTime/TempAbuseF.I.F.O.135-41BouquetgarniUSDAEthylenegasSmalldiceDryheatdrupebakingConversionFactorThickextracts12x20flowercoulisconvectiont135T1 TfruitConversionfactorflour,egg,crumbsGarde-MangerrouxhotelpanHydroponicfarmingGrowningseasonsfructoseserratedBatonnetumamiMiseenplacesimmeringAromaticsgrandSaucesSift

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