(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.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
It can reduce some nutrients, especially water-soluble vitamins
Mozzarella
Poaching
Maillard reaction
185°F to 205°F (85°C to 96°C)
Browning and crisping of the exterior
Simmering uses a lower temperature than boiling
Conduction and radiation
Loss of texture and nutrients
Retaining moisture in food
Boiling submerges food in liquid, while steaming uses vapor
To enhance flavor and texture
Food continuing to cook after being removed from heat source
To create a crispy exterior and seal in moisture
Retaining nutrients and color
Brie
Braising
Wrapped in wax paper or cheese paper, then loosely in plastic wrap
After the main course, before or instead of dessert
