(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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185°F to 205°F (85°C to 96°C)
Cooking in liquid just below the boiling point
Blue cheese
Simmering uses a lower temperature than boiling
160°F to 180°F (71°C to 82°C)
Wrapped in wax paper or cheese paper, then loosely in plastic wrap
To enhance flavor and texture
After the main course, before or instead of dessert
Poaching
To tenderize tough foods and retain moisture
Conduction and radiation
Food continuing to cook after being removed from heat source
Tough cuts of meat
Browning and crisping of the exterior
Brie
Maillard reaction
Boiling submerges food in liquid, while steaming uses vapor
It can reduce some nutrients, especially water-soluble vitamins
