CHEF'SHATINEXPERIENCEEVIDENCEHAIRCOVEREDAESTHETICALLYAPPEALINGPLATESLOPPYPLATEWASHEDHANDSINAPPROPRIATEUSE OF TOOLSETHNICTHEMEDFOOD/RECIPEUSES KNIFECORRECTLYCROSSCONTAMINATIONEVIDENCEENTRÉEPREPAREDENTRÉEPREPAREDCUTSWEARINGGLOVESTEAMCONTESTANTSTEAMCONTESTANTSWASHEDHANDSUSE OFVEGETABLESMALECHEFCHEF ISSTRESSEDOUTFALLINJURYTEEN CHEFCONTESTANTFOODSPILLAGESALADPREPAREDCHEF ISCONFIDENTBURNTFOODFEMALECHEFRECEIVEDNEGATIVEFEEDBACKOVERCOOKEDFOODWHISKCHILD CHEFCONTESTANTFIREDESSERTPREPAREDUSE OFVEGETABLESMALECHEFUNDERCOOKEDFOODCHEFCRIESMIXINGBOWLSCOOKINGEXPERIENCEEVIDENCEHAIRCOVEREDOVERCOOKEDFOODADULT CHEFCONTESTANTFIGHT/ARGUMENTCROSSCONTAMINATIONEVIDENCEWEARINGGLOVESUSEOFOVENUNUSUALHERB/SPICEUSEOFOVENUNUSUALPROTEINWEARINGAPRONDOES NOTFINISHWITHINTIMEFALLINJURYRUBBERSCRAPERSMEASURESINGREDIENTSACCURATELYSALADPREPAREDUSES KNIFECORRECTLYAESTHETICALLYAPPEALINGPLATERECEIVEDNEGATIVEFEEDBACKWASHESFOODUSEOFFRUITBURNSINAPPROPRIATEUSE OF TOOLSAPPETIZERPREPAREDSIDE DISHPREPAREDCHILD CHEFCONTESTANTINEXPERIENCEEVIDENCEUSE OFSMALLAPPLIANCESIDE DISHPREPAREDCHEF ISCONFIDENTBODYART/TATTOOSRUBBERSCRAPERSMIXINGBOWLSAPPETIZERPREPAREDUSE OFSMALLAPPLIANCEFINISHEDWITHINTIMEADULT CHEFCONTESTANTUNUSUALHERB/SPICEUSEDBODYART/TATTOOSCHEFCRIESTEEN CHEFCONTESTANTWHISKUNUSUALPROTEINDOES NOTFINISHWITHINTIMEINDIVIDUALCONTESTANTFIREFIGHT/ARGUMENTCUTSUSEOFFRUITETHNICTHEMEDFOOD/RECIPECHEF ISSTRESSEDOUTRECEIVEDPOSITIVEFEEDBACKWEARINGAPRONCOOKINGEXPERIENCEEVIDENCEBURNSSLOPPYPLATEWASHESFOODCHEF'SHATUSEDSMOKEMEASURESINGREDIENTSACCURATELYUSE OFCUTTINGBOARDFEMALECHEFUNDERCOOKEDFOODINDIVIDUALCONTESTANTUSE OFCUTTINGBOARDRECEIVEDPOSITIVEFEEDBACKBURNTFOODFINISHEDWITHINTIMEFOODSPILLAGEDESSERTPREPAREDCHEF'SHATINEXPERIENCEEVIDENCEHAIRCOVEREDAESTHETICALLYAPPEALINGPLATESLOPPYPLATEWASHEDHANDSINAPPROPRIATEUSE OF TOOLSETHNICTHEMEDFOOD/RECIPEUSES KNIFECORRECTLYCROSSCONTAMINATIONEVIDENCEENTRÉEPREPAREDENTRÉEPREPAREDCUTSWEARINGGLOVESTEAMCONTESTANTSTEAMCONTESTANTSWASHEDHANDSUSE OFVEGETABLESMALECHEFCHEF ISSTRESSEDOUTFALLINJURYTEEN CHEFCONTESTANTFOODSPILLAGESALADPREPAREDCHEF ISCONFIDENTBURNTFOODFEMALECHEFRECEIVEDNEGATIVEFEEDBACKOVERCOOKEDFOODWHISKCHILD CHEFCONTESTANTFIREDESSERTPREPAREDUSE OFVEGETABLESMALECHEFUNDERCOOKEDFOODCHEFCRIESMIXINGBOWLSCOOKINGEXPERIENCEEVIDENCEHAIRCOVEREDOVERCOOKEDFOODADULT CHEFCONTESTANTFIGHT/ARGUMENTCROSSCONTAMINATIONEVIDENCEWEARINGGLOVESUSEOFOVENUNUSUALHERB/SPICEUSEOFOVENUNUSUALPROTEINWEARINGAPRONDOES NOTFINISHWITHINTIMEFALLINJURYRUBBERSCRAPERSMEASURESINGREDIENTSACCURATELYSALADPREPAREDUSES KNIFECORRECTLYAESTHETICALLYAPPEALINGPLATERECEIVEDNEGATIVEFEEDBACKWASHESFOODUSEOFFRUITBURNSINAPPROPRIATEUSE OF TOOLSAPPETIZERPREPAREDSIDE DISHPREPAREDCHILD CHEFCONTESTANTINEXPERIENCEEVIDENCEUSE OFSMALLAPPLIANCESIDE DISHPREPAREDCHEF ISCONFIDENTBODYART/TATTOOSRUBBERSCRAPERSMIXINGBOWLSAPPETIZERPREPAREDUSE OFSMALLAPPLIANCEFINISHEDWITHINTIMEADULT CHEFCONTESTANTUNUSUALHERB/SPICEUSEDBODYART/TATTOOSCHEFCRIESTEEN CHEFCONTESTANTWHISKUNUSUALPROTEINDOES NOTFINISHWITHINTIMEINDIVIDUALCONTESTANTFIREFIGHT/ARGUMENTCUTSUSEOFFRUITETHNICTHEMEDFOOD/RECIPECHEF ISSTRESSEDOUTRECEIVEDPOSITIVEFEEDBACKWEARINGAPRONCOOKINGEXPERIENCEEVIDENCEBURNSSLOPPYPLATEWASHESFOODCHEF'SHATUSEDSMOKEMEASURESINGREDIENTSACCURATELYUSE OFCUTTINGBOARDFEMALECHEFUNDERCOOKEDFOODINDIVIDUALCONTESTANTUSE OFCUTTINGBOARDRECEIVEDPOSITIVEFEEDBACKBURNTFOODFINISHEDWITHINTIMEFOODSPILLAGEDESSERTPREPARED

Cooking Competition Show BINGO - 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. CHEF'S HAT
  2. INEXPERIENCE EVIDENCE
  3. HAIR COVERED
  4. AESTHETICALLY APPEALING PLATE
  5. SLOPPY PLATE
  6. WASHED HANDS
  7. INAPPROPRIATE USE OF TOOLS
  8. ETHNIC THEMED FOOD/RECIPE
  9. USES KNIFE CORRECTLY
  10. CROSS CONTAMINATION EVIDENCE
  11. ENTRÉE PREPARED
  12. ENTRÉE PREPARED
  13. CUTS
  14. WEARING GLOVES
  15. TEAM CONTESTANTS
  16. TEAM CONTESTANTS
  17. WASHED HANDS
  18. USE OF VEGETABLES
  19. MALE CHEF
  20. CHEF IS STRESSED OUT
  21. FALL INJURY
  22. TEEN CHEF CONTESTANT
  23. FOOD SPILLAGE
  24. SALAD PREPARED
  25. CHEF IS CONFIDENT
  26. BURNT FOOD
  27. FEMALE CHEF
  28. RECEIVED NEGATIVE FEEDBACK
  29. OVERCOOKED FOOD
  30. WHISK
  31. CHILD CHEF CONTESTANT
  32. FIRE
  33. DESSERT PREPARED
  34. USE OF VEGETABLES
  35. MALE CHEF
  36. UNDERCOOKED FOOD
  37. CHEF CRIES
  38. MIXING BOWLS
  39. COOKING EXPERIENCE EVIDENCE
  40. HAIR COVERED
  41. OVERCOOKED FOOD
  42. ADULT CHEF CONTESTANT
  43. FIGHT/ARGUMENT
  44. CROSS CONTAMINATION EVIDENCE
  45. WEARING GLOVES
  46. USE OF OVEN
  47. UNUSUAL HERB/SPICE
  48. USE OF OVEN
  49. UNUSUAL PROTEIN
  50. WEARING APRON
  51. DOES NOT FINISH WITHIN TIME
  52. FALL INJURY
  53. RUBBER SCRAPERS
  54. MEASURES INGREDIENTS ACCURATELY
  55. SALAD PREPARED
  56. USES KNIFE CORRECTLY
  57. AESTHETICALLY APPEALING PLATE
  58. RECEIVED NEGATIVE FEEDBACK
  59. WASHES FOOD
  60. USE OF FRUIT
  61. BURNS
  62. INAPPROPRIATE USE OF TOOLS
  63. APPETIZER PREPARED
  64. SIDE DISH PREPARED
  65. CHILD CHEF CONTESTANT
  66. INEXPERIENCE EVIDENCE
  67. USE OF SMALL APPLIANCE
  68. SIDE DISH PREPARED
  69. CHEF IS CONFIDENT
  70. BODY ART/TATTOOS
  71. RUBBER SCRAPERS
  72. MIXING BOWLS
  73. APPETIZER PREPARED
  74. USE OF SMALL APPLIANCE
  75. FINISHED WITHIN TIME
  76. ADULT CHEF CONTESTANT
  77. UNUSUAL HERB/SPICE USED
  78. BODY ART/TATTOOS
  79. CHEF CRIES
  80. TEEN CHEF CONTESTANT
  81. WHISK
  82. UNUSUAL PROTEIN
  83. DOES NOT FINISH WITHIN TIME
  84. INDIVIDUAL CONTESTANT
  85. FIRE
  86. FIGHT/ARGUMENT
  87. CUTS
  88. USE OF FRUIT
  89. ETHNIC THEMED FOOD/RECIPE
  90. CHEF IS STRESSED OUT
  91. RECEIVED POSITIVE FEEDBACK
  92. WEARING APRON
  93. COOKING EXPERIENCE EVIDENCE
  94. BURNS
  95. SLOPPY PLATE
  96. WASHES FOOD
  97. CHEF'S HAT
  98. SMOKE
    USED
  99. MEASURES INGREDIENTS ACCURATELY
  100. USE OF CUTTING BOARD
  101. FEMALE CHEF
  102. UNDERCOOKED FOOD
  103. INDIVIDUAL CONTESTANT
  104. USE OF CUTTING BOARD
  105. RECEIVED POSITIVE FEEDBACK
  106. BURNT FOOD
  107. FINISHED WITHIN TIME
  108. FOOD SPILLAGE
  109. DESSERT PREPARED