FIFOTongsParingKnifeCycleMenuFryerPortionSizeCompetitiveFoodPhysicalHazardsServingSizeNon-ReimbursableMealTemperatureDangerZoneKitchenScoopFATTOMSteamTableA LaCarteVegetablesChef'sKnifeReduced-PriceMealOtherFoodsSchoolWellnessPolicyFruitsSharpened Grains/BreadsCross-ContaminationCookingThermometerMilkFoodPanHealthy,Hunger-FreeKids Act of2010PortionSpoonOtherFoodsBlastchillerChemicalHazardsHACCPMinimumcookingTemperaturesOffervs.ServeReimbursableMealMeat /MeatalternativeFoodAllergiesVegetableSubgroupsCross-ContaminationSmartSnacks inSchoolsBiologicalHazardsSerratedKnifeFreeMealFIFOTongsParingKnifeCycleMenuFryerPortionSizeCompetitiveFoodPhysicalHazardsServingSizeNon-ReimbursableMealTemperatureDangerZoneKitchenScoopFATTOMSteamTableA LaCarteVegetablesChef'sKnifeReduced-PriceMealOtherFoodsSchoolWellnessPolicyFruitsSharpened Grains/BreadsCross-ContaminationCookingThermometerMilkFoodPanHealthy,Hunger-FreeKids Act of2010PortionSpoonOtherFoodsBlastchillerChemicalHazardsHACCPMinimumcookingTemperaturesOffervs.ServeReimbursableMealMeat /MeatalternativeFoodAllergiesVegetableSubgroupsCross-ContaminationSmartSnacks inSchoolsBiologicalHazardsSerratedKnifeFreeMeal

(School) Foodservice 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. FIFO
  2. Tongs
  3. Paring Knife
  4. Cycle Menu
  5. Fryer
  6. Portion Size
  7. Competitive Food
  8. Physical Hazards
  9. Serving Size
  10. Non-Reimbursable Meal
  11. Temperature Danger Zone
  12. KitchenScoop
  13. FAT TOM
  14. Steam Table
  15. A La Carte
  16. Vegetables
  17. Chef's Knife
  18. Reduced-Price Meal
  19. Other Foods
  20. School Wellness Policy
  21. Fruits
  22. Sharpened
  23. Grains/Breads
  24. Cross-Contamination
  25. Cooking Thermometer
  26. Milk
  27. Food Pan
  28. Healthy, Hunger-Free Kids Act of 2010
  29. Portion Spoon
  30. Other Foods
  31. Blast chiller
  32. Chemical Hazards
  33. HACCP
  34. Minimum cooking Temperatures
  35. Offer vs. Serve
  36. Reimbursable Meal
  37. Meat / Meat alternative
  38. Food Allergies
  39. Vegetable Subgroups
  40. Cross-Contamination
  41. Smart Snacks in Schools
  42. Biological Hazards
  43. Serrated Knife
  44. Free Meal