drymeasuringcupparingknifeflavorsagequickbreadsrollingpinconversionfactorcasualserviceliquidmeasuringmirepoixrecipeemulsionbuffetstylehost /hostessclearsouprosemarymanagerbrunoisechef'sknifetastetournebrigadesystemcustomerservicebrownsugarcheeseclothglutencateringTbsp.sachetsouschefgardemangerflour =100%measuringspoonpoint ofsalescreamsoupfrenchstyleservicetsp.volumejuliennegranulatedsugar135Ftaringentreecover/tablesettingpastrychefcreamingmethod165Fchowderdrymeasuringcupparingknifeflavorsagequickbreadsrollingpinconversionfactorcasualserviceliquidmeasuringmirepoixrecipeemulsionbuffetstylehost /hostessclearsouprosemarymanagerbrunoisechef'sknifetastetournebrigadesystemcustomerservicebrownsugarcheeseclothglutencateringTbsp.sachetsouschefgardemangerflour =100%measuringspoonpoint ofsalescreamsoupfrenchstyleservicetsp.volumejuliennegranulatedsugar135Ftaringentreecover/tablesettingpastrychefcreamingmethod165Fchowder

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