SIDE DISHPREPAREDUSE OFSMALLAPPLIANCEUSEOFOVENHAIRCOVERED/HATWORNOVERCOOKEDFOODMIXINGBOWLSUSEDFOODSPILLAGEDOES NOTFINISHWITHINTIMEWASHES/RINSESFOODFIGHT/ARGUMENT/PROBLEMWASHEDHANDSMEASURESINGREDIENTSACCURATELYETHNICTHEMEDFOOD/RECIPECHEFCRIES/GETSUPSET/GETSFRUSTRATEDCROSSCONTAMINATIONEVIDENCEAPPETIZERPREPAREDRECEIVEDNEGATIVEFEEDBACKDESSERTPREPAREDUSEOFFRUITCOOKINGEXPERIENCEEVIDENCEWEARINGGLOVESINEXPERIENCEEVIDENCEENTRÉEPREPAREDDOES NOTMEASURECORRECTLYMALECHEFINAPPROPRIATEUSE OF TOOLSFINISHEDWITHINTIMEUSE OFVEGETABLESSLOPPYPLATEUSE OFCUTTINGBOARDUNUSUALHERB/SPICEUSEDCHEF ISCONFIDENTUNUSUALPROTEINUSES KNIFECORRECTLYRECEIVEDPOSITIVEFEEDBACKSALADPREPAREDBURNTFOODUNDERCOOKEDFOODAESTHETICALLYAPPEALINGPLATEFEMALECHEFWEARINGAPRONSIDE DISHPREPAREDUSE OFSMALLAPPLIANCEUSEOFOVENHAIRCOVERED/HATWORNOVERCOOKEDFOODMIXINGBOWLSUSEDFOODSPILLAGEDOES NOTFINISHWITHINTIMEWASHES/RINSESFOODFIGHT/ARGUMENT/PROBLEMWASHEDHANDSMEASURESINGREDIENTSACCURATELYETHNICTHEMEDFOOD/RECIPECHEFCRIES/GETSUPSET/GETSFRUSTRATEDCROSSCONTAMINATIONEVIDENCEAPPETIZERPREPAREDRECEIVEDNEGATIVEFEEDBACKDESSERTPREPAREDUSEOFFRUITCOOKINGEXPERIENCEEVIDENCEWEARINGGLOVESINEXPERIENCEEVIDENCEENTRÉEPREPAREDDOES NOTMEASURECORRECTLYMALECHEFINAPPROPRIATEUSE OF TOOLSFINISHEDWITHINTIMEUSE OFVEGETABLESSLOPPYPLATEUSE OFCUTTINGBOARDUNUSUALHERB/SPICEUSEDCHEF ISCONFIDENTUNUSUALPROTEINUSES KNIFECORRECTLYRECEIVEDPOSITIVEFEEDBACKSALADPREPAREDBURNTFOODUNDERCOOKEDFOODAESTHETICALLYAPPEALINGPLATEFEMALECHEFWEARINGAPRON

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