BURNTFOODDESSERTPREPAREDAPPETIZERPREPAREDWEARINGAPRONUSEOFFRUITCOOKINGEXPERIENCEEVIDENCECROSSCONTAMINATIONEVIDENCEFOODSPILLAGEUNDERCOOKEDFOODMALECHEFAESTHETICALLYAPPEALINGPLATEFIGHT/ARGUMENT/PROBLEMMIXINGBOWLSUSEDENTRÉEPREPAREDDOES NOTFINISHWITHINTIMEINEXPERIENCEEVIDENCEFEMALECHEFUNUSUALPROTEINHAIRCOVERED/HATWORNWEARINGGLOVESUSES KNIFECORRECTLYSLOPPYPLATESALADPREPAREDRECEIVEDNEGATIVEFEEDBACKWASHES/RINSESFOODRECEIVEDPOSITIVEFEEDBACKUSEOFOVENUNUSUALHERB/SPICEUSEDUSE OFCUTTINGBOARDCHEF ISCONFIDENTFINISHEDWITHINTIMEETHNICTHEMEDFOOD/RECIPEDOES NOTMEASURECORRECTLYINAPPROPRIATEUSE OF TOOLSCHEFCRIES/GETSUPSET/GETSFRUSTRATEDUSE OFSMALLAPPLIANCEUSE OFVEGETABLESMEASURESINGREDIENTSACCURATELYOVERCOOKEDFOODSIDE DISHPREPAREDWASHEDHANDSBURNTFOODDESSERTPREPAREDAPPETIZERPREPAREDWEARINGAPRONUSEOFFRUITCOOKINGEXPERIENCEEVIDENCECROSSCONTAMINATIONEVIDENCEFOODSPILLAGEUNDERCOOKEDFOODMALECHEFAESTHETICALLYAPPEALINGPLATEFIGHT/ARGUMENT/PROBLEMMIXINGBOWLSUSEDENTRÉEPREPAREDDOES NOTFINISHWITHINTIMEINEXPERIENCEEVIDENCEFEMALECHEFUNUSUALPROTEINHAIRCOVERED/HATWORNWEARINGGLOVESUSES KNIFECORRECTLYSLOPPYPLATESALADPREPAREDRECEIVEDNEGATIVEFEEDBACKWASHES/RINSESFOODRECEIVEDPOSITIVEFEEDBACKUSEOFOVENUNUSUALHERB/SPICEUSEDUSE OFCUTTINGBOARDCHEF ISCONFIDENTFINISHEDWITHINTIMEETHNICTHEMEDFOOD/RECIPEDOES NOTMEASURECORRECTLYINAPPROPRIATEUSE OF TOOLSCHEFCRIES/GETSUPSET/GETSFRUSTRATEDUSE OFSMALLAPPLIANCEUSE OFVEGETABLESMEASURESINGREDIENTSACCURATELYOVERCOOKEDFOODSIDE DISHPREPAREDWASHEDHANDS

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