OtherFoodsMinimumcookingTemperaturesReimbursableMealVegetableSubgroupsCross-ContaminationFoodPanSmartSnacks inSchoolsServingSizeFIFOSchoolWellnessPolicyChef'sKnifePortionSpoonMeat /MeatalternativePortionSizeTongsCookingThermometerReduced-PriceMealBlastchillerMilkCycleMenuFruitsOffervs.ServeFreeMealFoodAllergiesFryerPhysicalHazardsSerratedKnifeFATTOMParingKnifeCross-ContaminationSteamTableNon-ReimbursableMealChemicalHazardsHACCPSharpened Healthy,Hunger-FreeKids Act of2010BiologicalHazardsGrains/BreadsTemperatureDangerZoneKitchenScoopVegetablesCompetitiveFoodOtherFoodsA LaCarteOtherFoodsMinimumcookingTemperaturesReimbursableMealVegetableSubgroupsCross-ContaminationFoodPanSmartSnacks inSchoolsServingSizeFIFOSchoolWellnessPolicyChef'sKnifePortionSpoonMeat /MeatalternativePortionSizeTongsCookingThermometerReduced-PriceMealBlastchillerMilkCycleMenuFruitsOffervs.ServeFreeMealFoodAllergiesFryerPhysicalHazardsSerratedKnifeFATTOMParingKnifeCross-ContaminationSteamTableNon-ReimbursableMealChemicalHazardsHACCPSharpened Healthy,Hunger-FreeKids Act of2010BiologicalHazardsGrains/BreadsTemperatureDangerZoneKitchenScoopVegetablesCompetitiveFoodOtherFoodsA LaCarte

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