AromaticsmirepoixRCCFPSimmering16flowerNEVERSmalldiceMoistheatSiftHydroponicfarmingEthylenegasQualitygrades2serratedMiseenplacerouxbakingGrowningseasons135tropicalconvectionroastingUSDAstockdicePortionsize12x20WorkstationCrosscontamination8Mesclunmix12x204spicesfructosegrandSaucesF.I.F.O.ClearyieldlegumeAldenteYield1 ptGarde-MangerStandardizedrecipeDryheatConversionFactorcoulisbitterSingleStagefruit128bolsterSeedflour,egg,crumbstuber212saucierIngredientsdrupetRecipecosthotelpansoup32BouquetgarniBatonnetsummerTminceThickStemsantokuConversionfactorchefsimmeringumami1 Twinter1 lbherbsMultistage41HotelPanmicrowaveextractsTime/TempAbusebechamel135-41AromaticsmirepoixRCCFPSimmering16flowerNEVERSmalldiceMoistheatSiftHydroponicfarmingEthylenegasQualitygrades2serratedMiseenplacerouxbakingGrowningseasons135tropicalconvectionroastingUSDAstockdicePortionsize12x20WorkstationCrosscontamination8Mesclunmix12x204spicesfructosegrandSaucesF.I.F.O.ClearyieldlegumeAldenteYield1 ptGarde-MangerStandardizedrecipeDryheatConversionFactorcoulisbitterSingleStagefruit128bolsterSeedflour,egg,crumbstuber212saucierIngredientsdrupetRecipecosthotelpansoup32BouquetgarniBatonnetsummerTminceThickStemsantokuConversionfactorchefsimmeringumami1 Twinter1 lbherbsMultistage41HotelPanmicrowaveextractsTime/TempAbusebechamel135-41

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