AppetizerSaladleaves oflowgrowingshrubs1 cup=____TBSsalad tocleansethe paletteto coolfoodquickly1#Butter=___cups8 fluidounces=LiquidandDry40-140 FJuliennebeat fatand sugartogethermostcommonknife usedKnife forlightcutting andchopping1/4 cup=___TBS1 TBS= ____tspTraditionalgreenssaladservedbeforedessertCubeshapeTime intheTDZsaladwithproteinThenumber ofservings1/2 or 3/4inmeasuringwhere tostoresaladswhen madebark, roots,seed, berryor fruit ofplants/treesAppetizerSaladleaves oflowgrowingshrubs1 cup=____TBSsalad tocleansethe paletteto coolfoodquickly1#Butter=___cups8 fluidounces=LiquidandDry40-140 FJuliennebeat fatand sugartogethermostcommonknife usedKnife forlightcutting andchopping1/4 cup=___TBS1 TBS= ____tspTraditionalgreenssaladservedbeforedessertCubeshapeTime intheTDZsaladwithproteinThenumber ofservings1/2 or 3/4inmeasuringwhere tostoresaladswhen madebark, roots,seed, berryor fruit ofplants/trees

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