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