KitchenScoopReimbursableMealSerratedKnifeBlastchillerFryerSharpened ParingKnifeBiologicalHazardsSteamTableVegetableSubgroupsA LaCartePhysicalHazardsFreeMealReduced-PriceMealHealthy,Hunger-FreeKids Act of2010TemperatureDangerZoneNon-ReimbursableMealCross-ContaminationFATTOMCookingThermometerFruitsOtherFoodsMilkVegetablesCycleMenuChemicalHazardsPortionSizeTongsHACCPServingSizeCross-ContaminationSmartSnacks inSchoolsFIFOMinimumcookingTemperaturesGrains/BreadsPortionSpoonChef'sKnifeMeat /MeatalternativeFoodPanCompetitiveFoodOffervs.ServeSchoolWellnessPolicyOtherFoodsFoodAllergiesKitchenScoopReimbursableMealSerratedKnifeBlastchillerFryerSharpened ParingKnifeBiologicalHazardsSteamTableVegetableSubgroupsA LaCartePhysicalHazardsFreeMealReduced-PriceMealHealthy,Hunger-FreeKids Act of2010TemperatureDangerZoneNon-ReimbursableMealCross-ContaminationFATTOMCookingThermometerFruitsOtherFoodsMilkVegetablesCycleMenuChemicalHazardsPortionSizeTongsHACCPServingSizeCross-ContaminationSmartSnacks inSchoolsFIFOMinimumcookingTemperaturesGrains/BreadsPortionSpoonChef'sKnifeMeat /MeatalternativeFoodPanCompetitiveFoodOffervs.ServeSchoolWellnessPolicyOtherFoodsFoodAllergies

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