FoodAllergiesSerratedKnifePortionSizeOtherFoodsFIFOServingSizeVegetableSubgroupsFryerSharpened SchoolWellnessPolicySteamTableHealthy,Hunger-FreeKids Act of2010PortionSpoonGrains/BreadsA LaCarteMilkChef'sKnifeCookingThermometerMeat /MeatalternativeVegetablesPhysicalHazardsReimbursableMealReduced-PriceMealSmartSnacks inSchoolsTemperatureDangerZoneNon-ReimbursableMealCross-ContaminationFreeMealOffervs.ServeFruitsChemicalHazardsHACCPBiologicalHazardsMinimumcookingTemperaturesTongsCross-ContaminationFoodPanCompetitiveFoodOtherFoodsFATTOMKitchenScoopParingKnifeCycleMenuBlastchillerFoodAllergiesSerratedKnifePortionSizeOtherFoodsFIFOServingSizeVegetableSubgroupsFryerSharpened SchoolWellnessPolicySteamTableHealthy,Hunger-FreeKids Act of2010PortionSpoonGrains/BreadsA LaCarteMilkChef'sKnifeCookingThermometerMeat /MeatalternativeVegetablesPhysicalHazardsReimbursableMealReduced-PriceMealSmartSnacks inSchoolsTemperatureDangerZoneNon-ReimbursableMealCross-ContaminationFreeMealOffervs.ServeFruitsChemicalHazardsHACCPBiologicalHazardsMinimumcookingTemperaturesTongsCross-ContaminationFoodPanCompetitiveFoodOtherFoodsFATTOMKitchenScoopParingKnifeCycleMenuBlastchiller

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