HydroponicfarmingConversionfactormirepoixtuber2Aldente1 lbF.I.F.O.Mesclunmix135-41SmalldiceIngredientsMoistheatsimmeringsummer135BouquetgarnilegumetstockherbsDryheatStemClearGrowningseasons12812x20umamibechamelSeedThickT1 TStandardizedrecipeYieldfructosesantokubaking4WorkstationRecipecostgrandSauces8PortionsizeGarde-Manger16soupAromaticschefMultistageSimmeringflour,egg,crumbsbolstercoulishotelpanUSDA32HotelPanBatonnetRCCFPmincemicrowaveconvectionQualitygradesSingleStagefruitflower1 ptwinterbittersaucierCrosscontamination12x20yieldtropicalMiseenplacedruperouxserrated212spicesSiftNEVER41extractsEthylenegasConversionFactorTime/TempAbusediceroastingHydroponicfarmingConversionfactormirepoixtuber2Aldente1 lbF.I.F.O.Mesclunmix135-41SmalldiceIngredientsMoistheatsimmeringsummer135BouquetgarnilegumetstockherbsDryheatStemClearGrowningseasons12812x20umamibechamelSeedThickT1 TStandardizedrecipeYieldfructosesantokubaking4WorkstationRecipecostgrandSauces8PortionsizeGarde-Manger16soupAromaticschefMultistageSimmeringflour,egg,crumbsbolstercoulishotelpanUSDA32HotelPanBatonnetRCCFPmincemicrowaveconvectionQualitygradesSingleStagefruitflower1 ptwinterbittersaucierCrosscontamination12x20yieldtropicalMiseenplacedruperouxserrated212spicesSiftNEVER41extractsEthylenegasConversionFactorTime/TempAbusediceroasting

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