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