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