135F145FFruits,vegetables,grains, andlegumes165FhigherRoasts ofpork,beef,veal andlambThickestpartParcooking112minutes155,15145FPoultrySeafood145,152readingsTrue165,15Steak/Chops112minutesTrueGroundMeatFalse135FRoasts ofpork,beef,veal andlambFruits,vegetables,grains, andlegumes15seconds2readingsSteak/ChopsThickestpart15seconds165,15FalseFalseFalseTrueThereis none155FTrueSeafoodFreeSpace165FThereis noneParcookingFreeSpacehigher155,15GroundMeat145,15155FPoultry135F145FFruits,vegetables,grains, andlegumes165FhigherRoasts ofpork,beef,veal andlambThickestpartParcooking112minutes155,15145FPoultrySeafood145,152readingsTrue165,15Steak/Chops112minutesTrueGroundMeatFalse135FRoasts ofpork,beef,veal andlambFruits,vegetables,grains, andlegumes15seconds2readingsSteak/ChopsThickestpart15seconds165,15FalseFalseFalseTrueThereis none155FTrueSeafoodFreeSpace165FThereis noneParcookingFreeSpacehigher155,15GroundMeat145,15155FPoultry

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.


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