USES KNIFECORRECTLYSIDE DISHPREPAREDWASHEDHANDSWEARINGGLOVESENTRÉEPREPAREDUSE OFCUTTINGBOARDHAIRCOVERED/HATWORNRECEIVEDPOSITIVEFEEDBACKDESSERTPREPAREDWASHES/RINSESFOODBURNTFOODRECEIVEDNEGATIVEFEEDBACKUSEOFOVENAESTHETICALLYAPPEALINGPLATESLOPPYPLATEFEMALECHEFFOODSPILLAGEAPPETIZERPREPAREDSALADPREPAREDFIGHT/ARGUMENT/PROBLEMCHEFCRIES/GETSUPSET/GETSFRUSTRATEDUNUSUALPROTEINFINISHEDWITHINTIMECHEF ISCONFIDENTUNUSUALHERB/SPICEUSEDINEXPERIENCEEVIDENCECOOKINGEXPERIENCEEVIDENCEUSE OFVEGETABLESUSEOFFRUITWEARINGAPRONDOES NOTFINISHWITHINTIMECROSSCONTAMINATIONEVIDENCEETHNICTHEMEDFOOD/RECIPEUNDERCOOKEDFOODOVERCOOKEDFOODDOES NOTMEASURECORRECTLYINAPPROPRIATEUSE OF TOOLSMEASURESINGREDIENTSACCURATELYUSE OFSMALLAPPLIANCEMIXINGBOWLSUSEDMALECHEFUSES KNIFECORRECTLYSIDE DISHPREPAREDWASHEDHANDSWEARINGGLOVESENTRÉEPREPAREDUSE OFCUTTINGBOARDHAIRCOVERED/HATWORNRECEIVEDPOSITIVEFEEDBACKDESSERTPREPAREDWASHES/RINSESFOODBURNTFOODRECEIVEDNEGATIVEFEEDBACKUSEOFOVENAESTHETICALLYAPPEALINGPLATESLOPPYPLATEFEMALECHEFFOODSPILLAGEAPPETIZERPREPAREDSALADPREPAREDFIGHT/ARGUMENT/PROBLEMCHEFCRIES/GETSUPSET/GETSFRUSTRATEDUNUSUALPROTEINFINISHEDWITHINTIMECHEF ISCONFIDENTUNUSUALHERB/SPICEUSEDINEXPERIENCEEVIDENCECOOKINGEXPERIENCEEVIDENCEUSE OFVEGETABLESUSEOFFRUITWEARINGAPRONDOES NOTFINISHWITHINTIMECROSSCONTAMINATIONEVIDENCEETHNICTHEMEDFOOD/RECIPEUNDERCOOKEDFOODOVERCOOKEDFOODDOES NOTMEASURECORRECTLYINAPPROPRIATEUSE OF TOOLSMEASURESINGREDIENTSACCURATELYUSE OFSMALLAPPLIANCEMIXINGBOWLSUSEDMALECHEF

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. USES KNIFE CORRECTLY
  2. SIDE DISH PREPARED
  3. WASHED HANDS
  4. WEARING GLOVES
  5. ENTRÉE PREPARED
  6. USE OF CUTTING BOARD
  7. HAIR COVERED/HAT WORN
  8. RECEIVED POSITIVE FEEDBACK
  9. DESSERT PREPARED
  10. WASHES/RINSES FOOD
  11. BURNT FOOD
  12. RECEIVED NEGATIVE FEEDBACK
  13. USE OF OVEN
  14. AESTHETICALLY APPEALING PLATE
  15. SLOPPY PLATE
  16. FEMALE CHEF
  17. FOOD SPILLAGE
  18. APPETIZER PREPARED
  19. SALAD PREPARED
  20. FIGHT/ARGUMENT/PROBLEM
  21. CHEF CRIES/GETS UPSET/GETS FRUSTRATED
  22. UNUSUAL PROTEIN
  23. FINISHED WITHIN TIME
  24. CHEF IS CONFIDENT
  25. UNUSUAL HERB/SPICE USED
  26. INEXPERIENCE EVIDENCE
  27. COOKING EXPERIENCE EVIDENCE
  28. USE OF VEGETABLES
  29. USE OF FRUIT
  30. WEARING APRON
  31. DOES NOT FINISH WITHIN TIME
  32. CROSS CONTAMINATION EVIDENCE
  33. ETHNIC THEMED FOOD/RECIPE
  34. UNDERCOOKED FOOD
  35. OVERCOOKED FOOD
  36. DOES NOT MEASURE CORRECTLY
  37. INAPPROPRIATE USE OF TOOLS
  38. MEASURES INGREDIENTS ACCURATELY
  39. USE OF SMALL APPLIANCE
  40. MIXING BOWLS USED
  41. MALE CHEF