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Sh*T
Dam*
Hot Mess
Fuc*
Jerk
Crazy
Dam**t
*ss
Idiot
What's his name
Said a different way
I dont give a F***
A**hole
Cool
Awesome Sauce
Pissed
Pissed Off
Fuc* It
Balls
Bi*ch
Butt
Chicken
Dumb
Jack A**

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Rock and Roll Crossword

Type
Crossword
Description

familiar for the duck walk Chuck Berry
buddy holly and the -------- crickets
------Francis connie
thats all right, mama elvis
--------trio kingston
you dont mess around with 'JIM' croce
only you platters
rock around the clock bill haley
great balls of fire jerryleelewis
the ------ brothers everly
heartbreak hotel presley
-- and the sunshine band kc
tutti frutti little richard
april ------- showers
be bop a lula vincentprice

a - z oil word seaarch Word Search

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O i l f i t t e r s
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T o o t h p a s t e
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W h e e l s
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M o i s t u r i z e r

Alphabet matching Worksheet

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A a
B b
C c
D d
E e
F f
G g
H h
I i
J j
K k
L i
M m
N n
O o
P p
Q q
R r
S s
T t
U u
V v
W w
X x
Y y
Z z

Evolution & Classification Crossword

Type
Crossword
Description

gradual change evolution
Survival of the fittest Natural Selection
Developed the idea of natural selection Charles Darwin
emergence of a new species Speciation
two or more populations evolve at the same time co-evolution
two or more species evolve to be different Divergent evolution
different species develop similar traits Convergent evolution
structures originating from the same type of tissue homologous structures
useless structure vestigial structure
strep throat Steptococcus
non-living pathogen harmful effects virus
production of antibodies active immunity
transfer of antibodies passive immunity
naming organisms based on scientific genus ans species binomial nomenclature
placing organisms in groups classification
identify species based on physical characteristics dichotomus key
diagram beginning with an outgroup organism cladogram
PROKARYOTIC BACTERIA
eukaryotic PROTIST
diagram beginning with common ancestor C H A V I R U S S L P D E E I S P C C D R I H A O A O R T T T W I I O B I S O M D I V E R G E N T E V O L U T I O N O N U H O M O L O G O U S S T R U C T U R E S M K I E C L A S S S I F I C A T I O N Y L N A T U R A L S E L E C T I O N O B M A V E S T I G I A L S T R U C T U R E C N C T C O N V E R G E N T E V O L U T I O N E L E R P A S S I V E I M M U N I T Y V I T O A C T I V E I M M U N I T Y L L R S U A P H Y L O G E N E T I C T R E E T D V R I O O E O G L P N R U T A T O M I C O O N C C U S Across Down 2 Non-living pathogen that causes harmful many conditions 7 Occurs when two species evolve to be more and more different over time 8 Structures that originate from the same type of tissue but may be used differently in different organisms 9 System of placing organisms in groups based on similarities 10 'Survival of the fittest' organisms that are the best suited for survival are the ones that successfully reproduce and pass on their beneficial characteristics; leads to evolution 12 A structure that may have once had a function in a species but has evolved to be useless over time 14 Occurs when different species develop similar traits for similar functions 15 Transfer of antibodies 16 Production of antibodies 19 A diagram beginning with a common ancestor 1 The man who voyaged to the Galapagos and developed the idea of natural selection, which contributes to evolution 3 The emergence of a new species due to natural selection 4 A multi-step tool used to identify a species based on physical characteristics it may possess 5 Eukaryotic organism (often single-celled); classified as plant-like,animal like or fungus-like 6 System of naming organisms based on their scientific genus and species 11 Prokaryotic, single-celled organisms 13 Occurs when two or more populations evolve at the same time 17 A diagram beginning with an outgroup organism 18 Genus of bacteria 20 The change in a species as a whole over time phylogenic tree

B I N G O Bingo Cards

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A
B
C
D
E
F
G
H
I
J
K
L
M
N
P
Q
R
S
T
U
V
W
X
Y

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ch th sh Word Search

Type
Word Search
Description

shot
chap
shop
mash
then
rash
wish
dish
moth
fish
cash
shall
chip
chill
ship
chop

When your bored... Word Search

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Adventure
Alabama
Awesome
Beautiful
Best friends
Bored
Brockwell
Caring
Cheerful
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Cool
Crazy
Football
Funny
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Independent
Molly
MyBestFriend
Silly
Sweet
SweetTea
Tall
Thoughtful

Phonogram Bingo!

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A
B
C
D
E
F
G
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J
K
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M
N
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P
Qu
R
S
T
U
V
W
X
Y
Z
sh
ee
th
ow
oo
ou
ch
ar
ai
ay
oy
oi
ur
er
ear
wor
ng
aw
au
ea
or
ck
wh
ed
ew
ui
oa
gh
ph
ough
oe
ey
igh
kn
gn
ie
wr
dge
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ti
ci
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Alphabet Worksheet

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A A
B B
C C
D D
E E
F F
G G
H H
I I
J J
K K
L L
M M
N N
O O
P P
Q Q
R R
S S
T T
U U
V V
W W
X X
Y Y
Z Z

Chapter 17: Stocks, Soups, and Sauces Crossword

Type
Crossword
Description

French word that refers to the mixture of coarsely chopped onions,carrots,and celery that provides a flavor base for stock. Mirepoix
the herbs,spices,and flavorings that create a savory smell Aromatics
French for 'bag of herbs', this is a bundle of fresh herbs,such as thyme,parsley stems,and bay leaves tied together Bouquet garni
a flavorful liquid made by gently simmering bones and vegetables to extract to flavor,aroma,color,body,and nutrients of the ingredients Stock
the liquid that results from simmering meats or vegetables;also referred to as broth Bouillon
an amber liquid made by simmering poultry,beef,veal,or game bones that have been browned first Brownstock
an aromatic vegetable broth used for poaching fish and vegetables Courtbouillon
very similar to fish stock this is a highly flavored stock made with fish bones and reduce to intensify flavor Fumet
sometimes referred to as 'glaze' this is reduced stock with a jelly-like consistency,made from brown stock,chicken stock,or fish stock Glace
this is a rich, lightly reduced used as a sauce for roasted meats Jus
a weak stock made from bones that have already been used in another preparation,sometimes used to replace water as the liqiud used in stock Remouillage
stock usually made from mirepoix,leeks, and turnips;Tomatoes, garlic, and seasonings may also be added to flavor or darken the stock Vegetablestock
a clear,pale liquid made by simmering poultry, beef, or fish bones Whitestock
process in which bones are placed in the stock pot, covered with cold water, and brought to a slow boil Blanching
to roast bones in a hot oven for about an hour until they are golden brown Brown
process in which bones are vegetables are cooked in a small amount of fat over low heat until they soften Sweating
process of removing fat that has cooled and hardened from the surface of stock by lifting or scraping away the fat before reheating Fatremoval
a liquid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish Sauce
a cook who specializes in making sauces Saucier
5 classical sauces that are the basis for most other sauces Mothersauces
a mother sauce made from milk and white roux Bechamel
a mother sauce made from veal, chicken, or fish stock and a white or blond roux Veloute
a mother sauce made from Brown stock and brown roux Espagnolesauce
mother sauce that is an emulsion made from eggs, butter, and lemon Hollandaise
a mother sauce made from a stock and tomatoes Tomatosauce
also known as derivative sauces, these are sauces made using one of the five mother sauces Smallsauces
A rich brown sauce that is traditionally made of combining equal parts of espagnole and veal stock Demiglace
reducing a liquid ingredient in order to concentrate its flavor within the dish while also helping with the final consistency Reduction
a thickener made of equal parts cooked flour and a fat Roux
this is cooked for a very short time and is used in sauces where little color is needed Whiteroux
this is cooked longer than on white roux,until the flour turns golden and has a nutty aroma Blondroux
this sauce is cooked until it develops a brown color, and it is used in dishes that require a dark brown color Darkbrownroux
a thickener made of equal parts of flour and soft, whole butter that is mixed together and shaped into small pea-sized balls and added to cooking sauce Beurremanie
cornstarch mixed with a cold liquid, which can be used instead of roux Slurry
a mixture of egg yolks and heavy cream, often used to finish some sauces Liaison
to bring the proper state by slowly mixing in or adding a liquid ingredient Temper
type of compound butter that is a softened butter flavored with lemon juice and chopped parsley Maitredhotelbutter
a thick pureed sauce made from vegetables or fruit Coulis
a cold mixture of fresh herbs, spices, fruits, and vegetables that can be used as a sauce for meat Salsa
a sauce made from the juices of cooked meat and brown stock Juslie
meat served with its own juices Aujus
way of straining a sauce to make sure it smooth Wringlingmethod
one of Two basic kinds of soup Clearsoup
one of Two basic kinds of soup Thicksoup
a burnt onion Oignonrule
the floating layer of egg white, meat and vegetable salad, and fats that come to the surface Raft