Nuts45degreesBeans&MeatsMay needdifferentprepmethodsoatmeal,breads,rise & drybeansFRenchBreadSTandardPortioncostLamb &eggplant$9.10Papayafresh coldwater heatedto 195-200degreesTomatoTurkeybreastReusinguntouchedfood oncustomertableTagineReady eatfood,seafood,wholemeat, groundmeatstickinessunder thewingsPRimeFumetmake focusedappeal todistinct groupof customersFlour &EggsASsetsSouthwesternStrenghts,weaknesses,opportunities,threatsNuts45degreesBeans&MeatsMay needdifferentprepmethodsoatmeal,breads,rise & drybeansFRenchBreadSTandardPortioncostLamb &eggplant$9.10Papayafresh coldwater heatedto 195-200degreesTomatoTurkeybreastReusinguntouchedfood oncustomertableTagineReady eatfood,seafood,wholemeat, groundmeatstickinessunder thewingsPRimeFumetmake focusedappeal todistinct groupof customersFlour &EggsASsetsSouthwesternStrenghts,weaknesses,opportunities,threats

ProStart II Review #2 - 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.


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  1. Nuts
  2. 45 degrees
  3. Beans & Meats
  4. May need different prep methods
  5. oatmeal, breads, rise & dry beans
  6. FRench Bread
  7. STandard Portion cost
  8. Lamb & eggplant
  9. $9.10
  10. Papaya
  11. fresh cold water heated to 195-200 degrees
  12. Tomato
  13. Turkey breast
  14. Reusing untouched food on customer table
  15. Tagine
  16. Ready eat food, seafood,whole meat, ground meat
  17. stickiness under the wings
  18. PRime
  19. Fumet
  20. make focused appeal to distinct group of customers
  21. Flour & Eggs
  22. ASsets
  23. Southwestern
  24. Strenghts, weaknesses, opportunities, threats