CycleMenuMeat /MeatalternativeOtherFoodsSharpened PhysicalHazardsFoodPanMinimumcookingTemperaturesTongsChef'sKnifeSteamTableA LaCarteFruitsNon-ReimbursableMealPortionSpoonSchoolWellnessPolicyFryerPortionSizeOffervs.ServeFATTOMBiologicalHazardsTemperatureDangerZoneSmartSnacks inSchoolsParingKnifeCookingThermometerFIFOFoodAllergiesServingSizeReduced-PriceMealChemicalHazardsHACCPReimbursableMealSerratedKnifeCross-ContaminationVegetableSubgroupsMilkFreeMealKitchenScoopHealthy,Hunger-FreeKids Act of2010OtherFoodsGrains/BreadsVegetablesCross-ContaminationBlastchillerCompetitiveFoodCycleMenuMeat /MeatalternativeOtherFoodsSharpened PhysicalHazardsFoodPanMinimumcookingTemperaturesTongsChef'sKnifeSteamTableA LaCarteFruitsNon-ReimbursableMealPortionSpoonSchoolWellnessPolicyFryerPortionSizeOffervs.ServeFATTOMBiologicalHazardsTemperatureDangerZoneSmartSnacks inSchoolsParingKnifeCookingThermometerFIFOFoodAllergiesServingSizeReduced-PriceMealChemicalHazardsHACCPReimbursableMealSerratedKnifeCross-ContaminationVegetableSubgroupsMilkFreeMealKitchenScoopHealthy,Hunger-FreeKids Act of2010OtherFoodsGrains/BreadsVegetablesCross-ContaminationBlastchillerCompetitiveFood

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