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