Time intheTDZ1/2 or 3/4inmeasuringsaladwithproteinJuliennesalad tocleansethe paletteTraditionalgreensto coolfoodquicklyAppetizerSaladCubeshape1/4 cup=___TBSwhere tostoresaladswhen madebeat fatand sugartogether1#Butter=___cups40-140 F8 fluidounces=saladservedbeforedessertThenumber ofservingsleaves oflowgrowingshrubsmostcommonknife usedbark, roots,seed, berryor fruit ofplants/trees1 cup=____TBSKnife forlightcutting andchoppingLiquidandDry1 TBS= ____tspTime intheTDZ1/2 or 3/4inmeasuringsaladwithproteinJuliennesalad tocleansethe paletteTraditionalgreensto coolfoodquicklyAppetizerSaladCubeshape1/4 cup=___TBSwhere tostoresaladswhen madebeat fatand sugartogether1#Butter=___cups40-140 F8 fluidounces=saladservedbeforedessertThenumber ofservingsleaves oflowgrowingshrubsmostcommonknife usedbark, roots,seed, berryor fruit ofplants/trees1 cup=____TBSKnife forlightcutting andchoppingLiquidandDry1 TBS= ____tsp

Untitled 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. Time in the TDZ
  2. 1/2 or 3/4 in measuring
  3. salad with protein
  4. Julienne
  5. salad to cleanse the palette
  6. Traditional greens
  7. to cool food quickly
  8. Appetizer Salad
  9. Cube shape
  10. 1/4 cup = ___TBS
  11. where to store salads when made
  12. beat fat and sugar together
  13. 1# Butter= ___cups
  14. 40-140 F
  15. 8 fluid ounces =
  16. salad served before dessert
  17. The number of servings
  18. leaves of low growing shrubs
  19. most common knife used
  20. bark, roots, seed, berry or fruit of plants/trees
  21. 1 cup= ____TBS
  22. Knife for light cutting and chopping
  23. Liquid and Dry
  24. 1 TBS = ____ tsp