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