(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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To tenderize tough foods and retain moisture
Blue cheese
Mozzarella
Stewing
Loss of texture and nutrients
Tough cuts of meat
Food continuing to cook after being removed from heat source
Maillard reaction
Browning and crisping of the exterior
After the main course, before or instead of dessert
Wrapped in wax paper or cheese paper, then loosely in plastic wrap
160°F to 180°F (71°C to 82°C)
Braising
Conduction and radiation
Cooking in liquid just below the boiling point
Retaining moisture in food
Boiling submerges food in liquid, while steaming uses vapor
Poaching
It can reduce some nutrients, especially water-soluble vitamins
