2readingsTrueRoasts ofpork,beef,veal andlambFreeSpaceRoasts ofpork,beef,veal andlambFalse15seconds165,15False155,15Thereis none145F135FFruits,vegetables,grains, andlegumesGroundMeatTrueTrue155,1515seconds165FThereis nonehigher112minutes165,15True135FFalseSteak/ChopsSteak/Chops145,15Seafood155F112minutesFreeSpaceGroundMeatFalseThickestpartSeafoodPoultryParcookingFruits,vegetables,grains, andlegumesParcookinghigher165F2readingsThickestpartPoultry145F155F145,152readingsTrueRoasts ofpork,beef,veal andlambFreeSpaceRoasts ofpork,beef,veal andlambFalse15seconds165,15False155,15Thereis none145F135FFruits,vegetables,grains, andlegumesGroundMeatTrueTrue155,1515seconds165FThereis nonehigher112minutes165,15True135FFalseSteak/ChopsSteak/Chops145,15Seafood155F112minutesFreeSpaceGroundMeatFalseThickestpartSeafoodPoultryParcookingFruits,vegetables,grains, andlegumesParcookinghigher165F2readingsThickestpartPoultry145F155F145,15

Cooking Requirements - 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
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
  1. 2 readings
  2. True
  3. Roasts of pork,beef, veal and lamb
  4. Free Space
  5. Roasts of pork,beef, veal and lamb
  6. False
  7. 15 seconds
  8. 165, 15
  9. False
  10. 155, 15
  11. There is none
  12. 145F
  13. 135F
  14. Fruits, vegetables, grains, and legumes
  15. Ground Meat
  16. True
  17. True
  18. 155, 15
  19. 15 seconds
  20. 165F
  21. There is none
  22. higher
  23. 112 minutes
  24. 165, 15
  25. True
  26. 135F
  27. False
  28. Steak/Chops
  29. Steak/Chops
  30. 145, 15
  31. Seafood
  32. 155F
  33. 112 minutes
  34. Free Space
  35. Ground Meat
  36. False
  37. Thickest part
  38. Seafood
  39. Poultry
  40. Parcooking
  41. Fruits, vegetables, grains, and legumes
  42. Parcooking
  43. higher
  44. 165F
  45. 2 readings
  46. Thickest part
  47. Poultry
  48. 145F
  49. 155F
  50. 145, 15