DOES NOTFINISHWITHINTIMEDOES NOTMEASURECORRECTLYCHEFCRIES/GETSUPSET/GETSFRUSTRATEDUSEOFFRUITRECEIVEDNEGATIVEFEEDBACKENTRÉEPREPAREDCROSSCONTAMINATIONEVIDENCEOVERCOOKEDFOODFOODSPILLAGEETHNICTHEMEDFOOD/RECIPEUSE OFSMALLAPPLIANCEUNUSUALPROTEINMIXINGBOWLSUSEDUSE OFCUTTINGBOARDFINISHEDWITHINTIMECHEF ISCONFIDENTSLOPPYPLATEUSE OFVEGETABLESSIDE DISHPREPAREDUSES KNIFECORRECTLYDESSERTPREPAREDAPPETIZERPREPAREDMALECHEFCOOKINGEXPERIENCEEVIDENCESALADPREPAREDUNDERCOOKEDFOODWEARINGAPRONUNUSUALHERB/SPICEUSEDINAPPROPRIATEUSE OF TOOLSFEMALECHEFFIGHT/ARGUMENT/PROBLEMINEXPERIENCEEVIDENCEWEARINGGLOVESRECEIVEDPOSITIVEFEEDBACKUSEOFOVENBURNTFOODWASHEDHANDSAESTHETICALLYAPPEALINGPLATEMEASURESINGREDIENTSACCURATELYWASHES/RINSESFOODHAIRCOVERED/HATWORNDOES NOTFINISHWITHINTIMEDOES NOTMEASURECORRECTLYCHEFCRIES/GETSUPSET/GETSFRUSTRATEDUSEOFFRUITRECEIVEDNEGATIVEFEEDBACKENTRÉEPREPAREDCROSSCONTAMINATIONEVIDENCEOVERCOOKEDFOODFOODSPILLAGEETHNICTHEMEDFOOD/RECIPEUSE OFSMALLAPPLIANCEUNUSUALPROTEINMIXINGBOWLSUSEDUSE OFCUTTINGBOARDFINISHEDWITHINTIMECHEF ISCONFIDENTSLOPPYPLATEUSE OFVEGETABLESSIDE DISHPREPAREDUSES KNIFECORRECTLYDESSERTPREPAREDAPPETIZERPREPAREDMALECHEFCOOKINGEXPERIENCEEVIDENCESALADPREPAREDUNDERCOOKEDFOODWEARINGAPRONUNUSUALHERB/SPICEUSEDINAPPROPRIATEUSE OF TOOLSFEMALECHEFFIGHT/ARGUMENT/PROBLEMINEXPERIENCEEVIDENCEWEARINGGLOVESRECEIVEDPOSITIVEFEEDBACKUSEOFOVENBURNTFOODWASHEDHANDSAESTHETICALLYAPPEALINGPLATEMEASURESINGREDIENTSACCURATELYWASHES/RINSESFOODHAIRCOVERED/HATWORN

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