BURNTFOODSLOPPYPLATEUSE OFVEGETABLESUNUSUALHERB/SPICEUSEDUSE OFSMALLAPPLIANCEAPPETIZERPREPAREDWEARINGAPRONUSEOFOVENCOOKINGEXPERIENCEEVIDENCERECEIVEDPOSITIVEFEEDBACKUSEOFFRUITDOES NOTFINISHWITHINTIMECHEFCRIES/GETSUPSET/GETSFRUSTRATEDFEMALECHEFSIDE DISHPREPAREDSALADPREPAREDWASHES/RINSESFOODUNUSUALPROTEINFIGHT/ARGUMENT/PROBLEMWASHEDHANDSCROSSCONTAMINATIONEVIDENCEAESTHETICALLYAPPEALINGPLATECHEF ISCONFIDENTINAPPROPRIATEUSE OF TOOLSINEXPERIENCEEVIDENCEFINISHEDWITHINTIMEMIXINGBOWLSUSEDUSE OFCUTTINGBOARDMEASURESINGREDIENTSACCURATELYFOODSPILLAGEWEARINGGLOVESENTRÉEPREPAREDDESSERTPREPAREDHAIRCOVERED/HATWORNMALECHEFUNDERCOOKEDFOODETHNICTHEMEDFOOD/RECIPEUSES KNIFECORRECTLYRECEIVEDNEGATIVEFEEDBACKOVERCOOKEDFOODDOES NOTMEASURECORRECTLYBURNTFOODSLOPPYPLATEUSE OFVEGETABLESUNUSUALHERB/SPICEUSEDUSE OFSMALLAPPLIANCEAPPETIZERPREPAREDWEARINGAPRONUSEOFOVENCOOKINGEXPERIENCEEVIDENCERECEIVEDPOSITIVEFEEDBACKUSEOFFRUITDOES NOTFINISHWITHINTIMECHEFCRIES/GETSUPSET/GETSFRUSTRATEDFEMALECHEFSIDE DISHPREPAREDSALADPREPAREDWASHES/RINSESFOODUNUSUALPROTEINFIGHT/ARGUMENT/PROBLEMWASHEDHANDSCROSSCONTAMINATIONEVIDENCEAESTHETICALLYAPPEALINGPLATECHEF ISCONFIDENTINAPPROPRIATEUSE OF TOOLSINEXPERIENCEEVIDENCEFINISHEDWITHINTIMEMIXINGBOWLSUSEDUSE OFCUTTINGBOARDMEASURESINGREDIENTSACCURATELYFOODSPILLAGEWEARINGGLOVESENTRÉEPREPAREDDESSERTPREPAREDHAIRCOVERED/HATWORNMALECHEFUNDERCOOKEDFOODETHNICTHEMEDFOOD/RECIPEUSES KNIFECORRECTLYRECEIVEDNEGATIVEFEEDBACKOVERCOOKEDFOODDOES NOTMEASURECORRECTLY

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