arugulastickinessunderwingscajunmaking bulkpurchases forTCS food itemsand reducingnumber ofcontainers in useGreece195-200degreespaellacomfortfoodmeet currentresource needswithoutcompromisingability to meetfuture needsready to eatfood, seafood,whole cuts ofmeat, groundmeatsalesvolume6whitebrownfieldsitemarketingcarbohydratesthemenuweight ofingredient/weightof flour x 100%Mechanical,chemical,andcookingprimecompleteproteinsfraction9semolinacomplimentaryin taste whileenhancing theappearancearugulastickinessunderwingscajunmaking bulkpurchases forTCS food itemsand reducingnumber ofcontainers in useGreece195-200degreespaellacomfortfoodmeet currentresource needswithoutcompromisingability to meetfuture needsready to eatfood, seafood,whole cuts ofmeat, groundmeatsalesvolume6whitebrownfieldsitemarketingcarbohydratesthemenuweight ofingredient/weightof flour x 100%Mechanical,chemical,andcookingprimecompleteproteinsfraction9semolinacomplimentaryin taste whileenhancing theappearance

PSII #3 - Call List

(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
  1. arugula
  2. stickiness under wings
  3. cajun
  4. making bulk purchases for TCS food items and reducing number of containers in use
  5. Greece
  6. 195-200 degrees
  7. paella
  8. comfort food
  9. meet current resource needs without compromising ability to meet future needs
  10. ready to eat food, seafood, whole cuts of meat, ground meat
  11. sales volume
  12. 6
  13. white
  14. brownfield site
  15. marketing
  16. carbohydrates
  17. the menu
  18. weight of ingredient/weight of flour x 100%
  19. Mechanical, chemical, and cooking
  20. prime
  21. complete proteins
  22. fraction
  23. 9
  24. semolina
  25. complimentary in taste while enhancing the appearance