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