FoodPanCycleMenuNon-ReimbursableMealTemperatureDangerZoneFreeMealParingKnifeGrains/BreadsHACCPReimbursableMealHealthy,Hunger-FreeKids Act of2010Reduced-PriceMealSharpened FruitsOtherFoodsKitchenScoopSteamTableOffervs.ServePhysicalHazardsBiologicalHazardsVegetablesTongsCross-ContaminationSmartSnacks inSchoolsMilkChemicalHazardsFoodAllergiesChef'sKnifeVegetableSubgroupsFATTOMCookingThermometerFryerServingSizeSerratedKnifeMinimumcookingTemperaturesOtherFoodsCross-ContaminationCompetitiveFoodMeat /MeatalternativeFIFOPortionSizeSchoolWellnessPolicyPortionSpoonBlastchillerA LaCarteFoodPanCycleMenuNon-ReimbursableMealTemperatureDangerZoneFreeMealParingKnifeGrains/BreadsHACCPReimbursableMealHealthy,Hunger-FreeKids Act of2010Reduced-PriceMealSharpened FruitsOtherFoodsKitchenScoopSteamTableOffervs.ServePhysicalHazardsBiologicalHazardsVegetablesTongsCross-ContaminationSmartSnacks inSchoolsMilkChemicalHazardsFoodAllergiesChef'sKnifeVegetableSubgroupsFATTOMCookingThermometerFryerServingSizeSerratedKnifeMinimumcookingTemperaturesOtherFoodsCross-ContaminationCompetitiveFoodMeat /MeatalternativeFIFOPortionSizeSchoolWellnessPolicyPortionSpoonBlastchillerA 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. Food Pan
  2. Cycle Menu
  3. Non-Reimbursable Meal
  4. Temperature Danger Zone
  5. Free Meal
  6. Paring Knife
  7. Grains/Breads
  8. HACCP
  9. Reimbursable Meal
  10. Healthy, Hunger-Free Kids Act of 2010
  11. Reduced-Price Meal
  12. Sharpened
  13. Fruits
  14. Other Foods
  15. KitchenScoop
  16. Steam Table
  17. Offer vs. Serve
  18. Physical Hazards
  19. Biological Hazards
  20. Vegetables
  21. Tongs
  22. Cross-Contamination
  23. Smart Snacks in Schools
  24. Milk
  25. Chemical Hazards
  26. Food Allergies
  27. Chef's Knife
  28. Vegetable Subgroups
  29. FAT TOM
  30. Cooking Thermometer
  31. Fryer
  32. Serving Size
  33. Serrated Knife
  34. Minimum cooking Temperatures
  35. Other Foods
  36. Cross-Contamination
  37. Competitive Food
  38. Meat / Meat alternative
  39. FIFO
  40. Portion Size
  41. School Wellness Policy
  42. Portion Spoon
  43. Blast chiller
  44. A La Carte