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