CROSSCONTAMINATIONEVIDENCEUNUSUALPROTEINETHNICTHEMEDFOOD/RECIPEUSEOFOVENUSE OFCUTTINGBOARDSIDE DISHPREPAREDWASHEDHANDSENTRÉEPREPAREDINAPPROPRIATEUSE OF TOOLSCOOKINGEXPERIENCEEVIDENCEMEASURESINGREDIENTSACCURATELYWEARINGAPRONSALADPREPAREDRECEIVEDNEGATIVEFEEDBACKDESSERTPREPAREDCHEF ISCONFIDENTFEMALECHEFMIXINGBOWLSUSEDBURNTFOODUNDERCOOKEDFOODUSE OFVEGETABLESDOES NOTMEASURECORRECTLYAPPETIZERPREPAREDFINISHEDWITHINTIMEWASHES/RINSESFOODAESTHETICALLYAPPEALINGPLATEUSEOFFRUITHAIRCOVERED/HATWORNUNUSUALHERB/SPICEUSEDUSES KNIFECORRECTLYDOES NOTFINISHWITHINTIMEUSE OFSMALLAPPLIANCEINEXPERIENCEEVIDENCERECEIVEDPOSITIVEFEEDBACKMALECHEFSLOPPYPLATEFOODSPILLAGEFIGHT/ARGUMENT/PROBLEMCHEFCRIES/GETSUPSET/GETSFRUSTRATEDWEARINGGLOVESOVERCOOKEDFOODCROSSCONTAMINATIONEVIDENCEUNUSUALPROTEINETHNICTHEMEDFOOD/RECIPEUSEOFOVENUSE OFCUTTINGBOARDSIDE DISHPREPAREDWASHEDHANDSENTRÉEPREPAREDINAPPROPRIATEUSE OF TOOLSCOOKINGEXPERIENCEEVIDENCEMEASURESINGREDIENTSACCURATELYWEARINGAPRONSALADPREPAREDRECEIVEDNEGATIVEFEEDBACKDESSERTPREPAREDCHEF ISCONFIDENTFEMALECHEFMIXINGBOWLSUSEDBURNTFOODUNDERCOOKEDFOODUSE OFVEGETABLESDOES NOTMEASURECORRECTLYAPPETIZERPREPAREDFINISHEDWITHINTIMEWASHES/RINSESFOODAESTHETICALLYAPPEALINGPLATEUSEOFFRUITHAIRCOVERED/HATWORNUNUSUALHERB/SPICEUSEDUSES KNIFECORRECTLYDOES NOTFINISHWITHINTIMEUSE OFSMALLAPPLIANCEINEXPERIENCEEVIDENCERECEIVEDPOSITIVEFEEDBACKMALECHEFSLOPPYPLATEFOODSPILLAGEFIGHT/ARGUMENT/PROBLEMCHEFCRIES/GETSUPSET/GETSFRUSTRATEDWEARINGGLOVESOVERCOOKEDFOOD

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.


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