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