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