zeroloss ofVit. CdehydratingAlcoholEnzymeInhibitorfloursalthinderFreezingCalciumEnrichmentrinseNiacinbotulismmicrowaveTrueAbsorbnutrientsnottimeefficientCostFermentationiodinecutupFreezeDryingthiaminBPAFoodVehicleLargepiecesFortificationsteamVinegarMethodHeatDoughConditionerOxygenFolicAcidgraviesandsaucesWaterActivityBioavailabilitySaltandSugarSauerkrautOliveOilFalseCoolStorageNutritionalValueFortificantPasteurizationzeroloss ofVit. CdehydratingAlcoholEnzymeInhibitorfloursalthinderFreezingCalciumEnrichmentrinseNiacinbotulismmicrowaveTrueAbsorbnutrientsnottimeefficientCostFermentationiodinecutupFreezeDryingthiaminBPAFoodVehicleLargepiecesFortificationsteamVinegarMethodHeatDoughConditionerOxygenFolicAcidgraviesandsaucesWaterActivityBioavailabilitySaltandSugarSauerkrautOliveOilFalseCoolStorageNutritionalValueFortificantPasteurization

Preserved and Processed Foods Review - 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
  1. zero loss of Vit. C
  2. dehydrating
  3. Alcohol
  4. Enzyme Inhibitor
  5. flour
  6. salt
  7. hinder
  8. Freezing
  9. Calcium
  10. Enrichment
  11. rinse
  12. Niacin
  13. botulism
  14. microwave
  15. True
  16. Absorb nutrients
  17. not time efficient
  18. Cost
  19. Fermentation
  20. iodine
  21. cut up
  22. Freeze Drying
  23. thiamin
  24. BPA
  25. Food Vehicle
  26. Large pieces
  27. Fortification
  28. steam
  29. Vinegar Method
  30. Heat
  31. Dough Conditioner
  32. Oxygen
  33. Folic Acid
  34. gravies and sauces
  35. Water Activity
  36. Bioavailability
  37. Salt and Sugar
  38. Sauerkraut
  39. Olive Oil
  40. False
  41. Cool Storage
  42. Nutritional Value
  43. Fortificant
  44. Pasteurization