SerratedKnifeCross-ContaminationSteamTableCycleMenuOtherFoodsSmartSnacks inSchoolsCookingThermometerChef'sKnifePhysicalHazardsFoodAllergiesReimbursableMealKitchenScoopServingSizeFIFONon-ReimbursableMealFruitsMilkMeat /MeatalternativeFATTOMReduced-PriceMealVegetableSubgroupsParingKnifeFreeMealCross-ContaminationBlastchillerPortionSizeCompetitiveFoodSchoolWellnessPolicyHACCPOffervs.ServeMinimumcookingTemperaturesTemperatureDangerZoneOtherFoodsVegetablesA LaCartePortionSpoonTongsGrains/BreadsFryerChemicalHazardsFoodPanBiologicalHazardsHealthy,Hunger-FreeKids Act of2010Sharpened SerratedKnifeCross-ContaminationSteamTableCycleMenuOtherFoodsSmartSnacks inSchoolsCookingThermometerChef'sKnifePhysicalHazardsFoodAllergiesReimbursableMealKitchenScoopServingSizeFIFONon-ReimbursableMealFruitsMilkMeat /MeatalternativeFATTOMReduced-PriceMealVegetableSubgroupsParingKnifeFreeMealCross-ContaminationBlastchillerPortionSizeCompetitiveFoodSchoolWellnessPolicyHACCPOffervs.ServeMinimumcookingTemperaturesTemperatureDangerZoneOtherFoodsVegetablesA LaCartePortionSpoonTongsGrains/BreadsFryerChemicalHazardsFoodPanBiologicalHazardsHealthy,Hunger-FreeKids Act of2010Sharpened 

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