emulsionsagebrownsugarflour =100%pastrychefpoint ofsalestasterosemarymeasuringspoongranulatedsugarfrenchstyleservicetourne135Fcreamingmethodcateringsouschefgardemangermanagerchowdertaringcustomerserviceglutenjuliennerollingpinconversionfactorhost /hostessclearsoupsachetcover/tablesettingparingknifechef'sknife165Fcasualservicerecipemirepoixflavortsp.cheeseclothcreamsoupdrymeasuringcupbrunoiseentreequickbreadsTbsp.liquidmeasuringbuffetstylebrigadesystemvolumeemulsionsagebrownsugarflour =100%pastrychefpoint ofsalestasterosemarymeasuringspoongranulatedsugarfrenchstyleservicetourne135Fcreamingmethodcateringsouschefgardemangermanagerchowdertaringcustomerserviceglutenjuliennerollingpinconversionfactorhost /hostessclearsoupsachetcover/tablesettingparingknifechef'sknife165Fcasualservicerecipemirepoixflavortsp.cheeseclothcreamsoupdrymeasuringcupbrunoiseentreequickbreadsTbsp.liquidmeasuringbuffetstylebrigadesystemvolume

Culinary Arts Final Review Bino - 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. emulsion
  2. sage
  3. brown sugar
  4. flour = 100%
  5. pastry chef
  6. point of sales
  7. taste
  8. rosemary
  9. measuring spoon
  10. granulated sugar
  11. french style service
  12. tourne
  13. 135F
  14. creaming method
  15. catering
  16. sous chef
  17. garde manger
  18. manager
  19. chowder
  20. taring
  21. customer service
  22. gluten
  23. julienne
  24. rolling pin
  25. conversion factor
  26. host / hostess
  27. clear soup
  28. sachet
  29. cover/table setting
  30. paring knife
  31. chef's knife
  32. 165F
  33. casual service
  34. recipe
  35. mirepoix
  36. flavor
  37. tsp.
  38. cheese cloth
  39. cream soup
  40. dry measuring cup
  41. brunoise
  42. entree
  43. quick breads
  44. Tbsp.
  45. liquid measuring
  46. buffet style
  47. brigade system
  48. volume