DryBaking isconsideredthis type ofcookingmethodQuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodConstraintSomething thatyou cannotchange in adesign brief is a....RancidButane2 &4AppetiteOdourlessA term thatcould be usedto describethe aroma ofa foodMechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?SmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?QualitativeA sensoryanalysis ispart ofa...what?2 &5What is therecommendeddietary intakeof fruit andveg?RadiationUsing amicrowave isan example ofwhich cookingmethod?LDLKeeping thislow, reducesyour risk forheart diseaseand strokeLiverBroccoliConsiderationSomethingyou canchange in adesign briefis a .....AvocadoA source ofmonounsaturatedfatGallbladderWhereis bilestored?FatsThe secondsource ofenergy forthe body..BonusFreeSquare!MonounsaturatedThis type offat can helpto lower yourLDL levelMethaneWhat is thegas calledthat occursfrom foodwaste?PreferredTransfatFoods madewith this typeof fat have alonger shelflife.SatietyThe termused for thefeeling offullness?HDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.DuodenumProteinThismacronutrientaids inmusclerecovery...ConcentratedFat is themost ......source ofenergyConvectionEnzymesThese areproteins thathelp speedupmetabolismCarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?ChemicalDryBaking isconsideredthis type ofcookingmethodQuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodConstraintSomething thatyou cannotchange in adesign brief is a....RancidButane2 &4AppetiteOdourlessA term thatcould be usedto describethe aroma ofa foodMechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?SmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?QualitativeA sensoryanalysis ispart ofa...what?2 &5What is therecommendeddietary intakeof fruit andveg?RadiationUsing amicrowave isan example ofwhich cookingmethod?LDLKeeping thislow, reducesyour risk forheart diseaseand strokeLiverBroccoliConsiderationSomethingyou canchange in adesign briefis a .....AvocadoA source ofmonounsaturatedfatGallbladderWhereis bilestored?FatsThe secondsource ofenergy forthe body..BonusFreeSquare!MonounsaturatedThis type offat can helpto lower yourLDL levelMethaneWhat is thegas calledthat occursfrom foodwaste?PreferredTransfatFoods madewith this typeof fat have alonger shelflife.SatietyThe termused for thefeeling offullness?HDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.DuodenumProteinThismacronutrientaids inmusclerecovery...ConcentratedFat is themost ......source ofenergyConvectionEnzymesThese areproteins thathelp speedupmetabolismCarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?Chemical

Food Studies 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. Baking is considered this type of cooking method
    Dry
  2. A way of measuring the physical, chemical and nutritional properties of food
    Quantitative
  3. Something that you cannot change in a design brief is a ....
    Constraint
  4. Rancid
  5. Butane
  6. 2 & 4
  7. Appetite
  8. A term that could be used to describe the aroma of a food
    Odourless
  9. Physically breaking down food substances is called .... digestion?
    Mechanical
  10. Where does 90% of digestion and absorption of food occur in the body?
    Small intestine
  11. A sensory analysis is part of a...what?
    Qualitative
  12. What is the recommended dietary intake of fruit and veg?
    2 & 5
  13. Using a microwave is an example of which cooking method?
    Radiation
  14. Keeping this low, reduces your risk for heart disease and stroke
    LDL
  15. Liver
  16. Broccoli
  17. Something you can change in a design brief is a .....
    Consideration
  18. A source of monounsaturated fat
    Avocado
  19. Where is bile stored?
    Gallbladder
  20. The second source of energy for the body..
    Fats
  21. Bonus Free Square!
  22. This type of fat can help to lower your LDL level
    Monounsaturated
  23. What is the gas called that occurs from food waste?
    Methane
  24. Preferred
  25. Foods made with this type of fat have a longer shelf life.
    Trans fat
  26. The term used for the feeling of fullness?
    Satiety
  27. High levels of this cholesterol can lower your risk for heart disease and stroke.
    HDL
  28. Duodenum
  29. This macronutrient aids in muscle recovery...
    Protein
  30. Fat is the most ...... source of energy
    Concentrated
  31. Convection
  32. These are proteins that help speed up metabolism
    Enzymes
  33. Which macronutrient is the main source of energy for the body?
    Carbohydrates
  34. Chemical