tastemeasuringspoonrosemarycreamingmethodflour =100%customerservicejuliennetaringhost /hostessflavorfrenchstyleservicesagechef'sknifeliquidmeasuringtourneTbsp.point ofsalesdrymeasuringcupquickbreadschowderbrunoiserecipebuffetstyle165Fclearsoupcasualservicebrownsugargardemangerparingknife135Fmirepoixtsp.cheeseclothcover/tablesettingsouschefmanagerrollingpinbrigadesystemgranulatedsugarcreamsoupconversionfactorpastrychefcateringsachetemulsionglutenvolumeentreetastemeasuringspoonrosemarycreamingmethodflour =100%customerservicejuliennetaringhost /hostessflavorfrenchstyleservicesagechef'sknifeliquidmeasuringtourneTbsp.point ofsalesdrymeasuringcupquickbreadschowderbrunoiserecipebuffetstyle165Fclearsoupcasualservicebrownsugargardemangerparingknife135Fmirepoixtsp.cheeseclothcover/tablesettingsouschefmanagerrollingpinbrigadesystemgranulatedsugarcreamsoupconversionfactorpastrychefcateringsachetemulsionglutenvolumeentree

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