winter Sift Small dice 1 lb bolster dice roasting mince extracts simmering tropical Cross contamination 135 convection Batonnet coulis Multi stage 41 16 stock Standardized recipe Time/Temp Abuse T 12x20 Clear Seed santoku Garde- Manger 2 NEVER RCCFP yield spices Hotel Pan soup fruit Conversion factor Aromatics Al dente Portion size Yield flour, egg, crumbs saucier bitter Dry heat Recipe cost USDA Conversion Factor Mise en place drupe Growning seasons hotel pan herbs baking chef 135- 41 1 pt 212 umami Mesclun mix Single Stage fructose roux t 32 serrated Moist heat Thick Bouquet garni 4 microwave 1 T Ethylene gas 8 F.I.F.O. bechamel 128 Simmering Ingredients 12x20 grand Sauces Work station mirepoix Quality grades summer legume Stem Hydroponic farming tuber flower winter Sift Small dice 1 lb bolster dice roasting mince extracts simmering tropical Cross contamination 135 convection Batonnet coulis Multi stage 41 16 stock Standardized recipe Time/Temp Abuse T 12x20 Clear Seed santoku Garde- Manger 2 NEVER RCCFP yield spices Hotel Pan soup fruit Conversion factor Aromatics Al dente Portion size Yield flour, egg, crumbs saucier bitter Dry heat Recipe cost USDA Conversion Factor Mise en place drupe Growning seasons hotel pan herbs baking chef 135- 41 1 pt 212 umami Mesclun mix Single Stage fructose roux t 32 serrated Moist heat Thick Bouquet garni 4 microwave 1 T Ethylene gas 8 F.I.F.O. bechamel 128 Simmering Ingredients 12x20 grand Sauces Work station mirepoix Quality grades summer legume Stem Hydroponic farming tuber flower
(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.
winter
Sift
Small dice
1 lb
bolster
dice
roasting
mince
extracts
simmering
tropical
Cross contamination
135
convection
Batonnet
coulis
Multi stage
41
16
stock
Standardized recipe
Time/Temp Abuse
T
12x20
Clear
Seed
santoku
Garde-Manger
2
NEVER
RCCFP
yield
spices
Hotel Pan
soup
fruit
Conversion factor
Aromatics
Al dente
Portion size
Yield
flour, egg, crumbs
saucier
bitter
Dry heat
Recipe cost
USDA
Conversion Factor
Mise en place
drupe
Growning seasons
hotel pan
herbs
baking
chef
135-41
1 pt
212
umami
Mesclun mix
Single Stage
fructose
roux
t
32
serrated
Moist heat
Thick
Bouquet garni
4
microwave
1 T
Ethylene gas
8
F.I.F.O.
bechamel
128
Simmering
Ingredients
12x20
grand Sauces
Work station
mirepoix
Quality grades
summer
legume
Stem
Hydroponic farming
tuber
flower