MultistagehotelpanClear12x20F.I.F.O.Smalldice1 TStembakingMoistheatsoupbechamel128mince212BouquetgarnisaucierPortionsize168yieldfruitsantokuSeedThickchefdiceYieldsimmeringMiseenplaceroux42USDANEVERtConversionfactorAldenteflowersummerconvectionHydroponicfarmingspicesMesclunmixflour,egg,crumbswinterHotelPanCrosscontaminationTTime/TempAbuseAromaticsSingleStageGarde-MangerWorkstation41135legumecoulistropicalSiftdrupestockfructose1 lb1 ptbittermicrowaveGrowningseasonsSimmeringserratedIngredientsRecipecostConversionFactor32grandSaucesextracts12x20QualitygradesRCCFPtuberherbsumamibolstermirepoixEthylenegas135-41StandardizedrecipeBatonnetDryheatroastingMultistagehotelpanClear12x20F.I.F.O.Smalldice1 TStembakingMoistheatsoupbechamel128mince212BouquetgarnisaucierPortionsize168yieldfruitsantokuSeedThickchefdiceYieldsimmeringMiseenplaceroux42USDANEVERtConversionfactorAldenteflowersummerconvectionHydroponicfarmingspicesMesclunmixflour,egg,crumbswinterHotelPanCrosscontaminationTTime/TempAbuseAromaticsSingleStageGarde-MangerWorkstation41135legumecoulistropicalSiftdrupestockfructose1 lb1 ptbittermicrowaveGrowningseasonsSimmeringserratedIngredientsRecipecostConversionFactor32grandSaucesextracts12x20QualitygradesRCCFPtuberherbsumamibolstermirepoixEthylenegas135-41StandardizedrecipeBatonnetDryheatroasting

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