1 T1 ptThickConversionfactor212BatonnetserratedGarde-MangerBouquetgarniTumamiAromaticsmincebechamelbitterAldentebolsterMesclunmixsaucierstocktuberYieldConversionFactorSiftherbsextractsdiceroasting135ClearStandardizedrecipeStemtgrandSaucesSingleStageMoistheatfruit135-41santokusoup1 lbtropicalCrosscontaminationSmalldiceyieldGrowningseasonsF.I.F.O.drupeMiseenplaceEthylenegas412x20spiceshotelpanDryheatfructosePortionsize16flour,egg,crumbsrouxconvectionHotelPansummersimmeringlegume12x20HydroponicfarmingbakingSeedQualitygradeswinter2USDARCCFPMultistageflowerSimmeringcoulischef4132mirepoixWorkstationNEVER128RecipecostTime/TempAbuseIngredientsmicrowave81 T1 ptThickConversionfactor212BatonnetserratedGarde-MangerBouquetgarniTumamiAromaticsmincebechamelbitterAldentebolsterMesclunmixsaucierstocktuberYieldConversionFactorSiftherbsextractsdiceroasting135ClearStandardizedrecipeStemtgrandSaucesSingleStageMoistheatfruit135-41santokusoup1 lbtropicalCrosscontaminationSmalldiceyieldGrowningseasonsF.I.F.O.drupeMiseenplaceEthylenegas412x20spiceshotelpanDryheatfructosePortionsize16flour,egg,crumbsrouxconvectionHotelPansummersimmeringlegume12x20HydroponicfarmingbakingSeedQualitygradeswinter2USDARCCFPMultistageflowerSimmeringcoulischef4132mirepoixWorkstationNEVER128RecipecostTime/TempAbuseIngredientsmicrowave8

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