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