ServingSizeVegetablesGrains/BreadsHealthy,Hunger-FreeKids Act of2010PortionSizeSchoolWellnessPolicyCompetitiveFoodNon-ReimbursableMealSmartSnacks inSchoolsFoodPanChemicalHazardsFIFOCycleMenuOffervs.ServeChef'sKnifeFATTOMReimbursableMealTongsCross-ContaminationCookingThermometerPortionSpoonParingKnifeSteamTablePhysicalHazardsBiologicalHazardsSerratedKnifeSharpened Reduced-PriceMealFruitsHACCPA LaCarteMinimumcookingTemperaturesFoodAllergiesFreeMealCross-ContaminationTemperatureDangerZoneOtherFoodsVegetableSubgroupsKitchenScoopMeat /MeatalternativeBlastchillerOtherFoodsMilkFryerServingSizeVegetablesGrains/BreadsHealthy,Hunger-FreeKids Act of2010PortionSizeSchoolWellnessPolicyCompetitiveFoodNon-ReimbursableMealSmartSnacks inSchoolsFoodPanChemicalHazardsFIFOCycleMenuOffervs.ServeChef'sKnifeFATTOMReimbursableMealTongsCross-ContaminationCookingThermometerPortionSpoonParingKnifeSteamTablePhysicalHazardsBiologicalHazardsSerratedKnifeSharpened Reduced-PriceMealFruitsHACCPA LaCarteMinimumcookingTemperaturesFoodAllergiesFreeMealCross-ContaminationTemperatureDangerZoneOtherFoodsVegetableSubgroupsKitchenScoopMeat /MeatalternativeBlastchillerOtherFoodsMilkFryer

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