DryMeasurnigCupsVirusesListeriaMicrowaveGreenLeafyVegetablesColanderE-ColiTime andTemperatureWetPaperTowelSalmonellaBacteriaBakingSodaMixerAcidity2hoursTurner30minutesMoistureOvenThermometerOxygenPeelerSaucepanNorovirusFoodMeasuringSpoonsRubberScraper/SpatulaBakingSheetRefrigerateCampylobacterLiquidMeasuringCupC.PerfringesMicroorganismsDryOvenMittParasitesGraviesandCateredFoodsStaphBeefBotulismFoodThermometerWhiskGrater20secondsCannedGoodsDairy, DeliMeats,Melons41-135* FSautePanToxinsPoultryandEggsDryMeasurnigCupsVirusesListeriaMicrowaveGreenLeafyVegetablesColanderE-ColiTime andTemperatureWetPaperTowelSalmonellaBacteriaBakingSodaMixerAcidity2hoursTurner30minutesMoistureOvenThermometerOxygenPeelerSaucepanNorovirusFoodMeasuringSpoonsRubberScraper/SpatulaBakingSheetRefrigerateCampylobacterLiquidMeasuringCupC.PerfringesMicroorganismsDryOvenMittParasitesGraviesandCateredFoodsStaphBeefBotulismFoodThermometerWhiskGrater20secondsCannedGoodsDairy, DeliMeats,Melons41-135* FSautePanToxinsPoultryandEggs

FCS - 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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
  1. Dry Measurnig Cups
  2. Viruses
  3. Listeria
  4. Microwave
  5. Green Leafy Vegetables
  6. Colander
  7. E-Coli
  8. Time and Temperature
  9. Wet Paper Towel
  10. Salmonella
  11. Bacteria
  12. Baking Soda
  13. Mixer
  14. Acidity
  15. 2 hours
  16. Turner
  17. 30 minutes
  18. Moisture
  19. Oven Thermometer
  20. Oxygen
  21. Peeler
  22. Saucepan
  23. Norovirus
  24. Food
  25. Measuring Spoons
  26. Rubber Scraper/Spatula
  27. Baking Sheet
  28. Refrigerate
  29. Campylobacter
  30. Liquid Measuring Cup
  31. C. Perfringes
  32. Microorganisms
  33. Dry Oven Mitt
  34. Parasites
  35. Gravies and Catered Foods
  36. Staph
  37. Beef
  38. Botulism
  39. Food Thermometer
  40. Whisk
  41. Grater
  42. 20 seconds
  43. Canned Goods
  44. Dairy, Deli Meats, Melons
  45. 41-135* F
  46. Saute Pan
  47. Toxins
  48. Poultry and Eggs