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