UNDERCOOKEDFOODENTRÉEPREPAREDOVERCOOKEDFOODUSESOVENWEARINGGLOVESCHEFCRIES/GETSUPSET/GETSFRUSTRATEDSAYS"YES,CHEF"FIGHT/ARGUMENT/PROBLEMETHNICTHEMEDFOOD/RECIPECHEF INPONYTAILUSESRICOTTAUSEOFFRUITSLOPPYPLATEMEASURESINGREDIENTSACCURATELYINAPPROPRIATEUSE OF TOOLSUSE OFSMALLAPPLIANCEAPPETIZERPREPAREDCHEF ISCONFIDENTUSE OFVEGGIESDOES NOTMEASURECORRECTLYFINISHESAHEADOF TIMESPRINKLESHERBSOVERPLATESALADPREPAREDMAKESAUDIENCELAUGHUNUSUALPROTEINSPILLSFOODSIDE DISHPREPAREDTALLCHEFUSES KNIFECORRECTLYBURNTFOODDESSERTPREPAREDBURNSFOODRECEIVEDNEGATIVEFEEDBACKFINISHESLASTSECONDBEAUTIFULPLATINGSHORTCHEFRINSESFOODRECEIVEDPOSITIVEFEEDBACKUSE OFCUTTINGBOARDWEARSAPRONUSES"DECON-STRUCTED"APPROACHUNDERCOOKEDFOODENTRÉEPREPAREDOVERCOOKEDFOODUSESOVENWEARINGGLOVESCHEFCRIES/GETSUPSET/GETSFRUSTRATEDSAYS"YES,CHEF"FIGHT/ARGUMENT/PROBLEMETHNICTHEMEDFOOD/RECIPECHEF INPONYTAILUSESRICOTTAUSEOFFRUITSLOPPYPLATEMEASURESINGREDIENTSACCURATELYINAPPROPRIATEUSE OF TOOLSUSE OFSMALLAPPLIANCEAPPETIZERPREPAREDCHEF ISCONFIDENTUSE OFVEGGIESDOES NOTMEASURECORRECTLYFINISHESAHEADOF TIMESPRINKLESHERBSOVERPLATESALADPREPAREDMAKESAUDIENCELAUGHUNUSUALPROTEINSPILLSFOODSIDE DISHPREPAREDTALLCHEFUSES KNIFECORRECTLYBURNTFOODDESSERTPREPAREDBURNSFOODRECEIVEDNEGATIVEFEEDBACKFINISHESLASTSECONDBEAUTIFULPLATINGSHORTCHEFRINSESFOODRECEIVEDPOSITIVEFEEDBACKUSE OFCUTTINGBOARDWEARSAPRONUSES"DECON-STRUCTED"APPROACH

Cooking Competition Show 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. UNDERCOOKED FOOD
  2. ENTRÉE PREPARED
  3. OVERCOOKED FOOD
  4. USES OVEN
  5. WEARING GLOVES
  6. CHEF CRIES/GETS UPSET/GETS FRUSTRATED
  7. SAYS "YES, CHEF"
  8. FIGHT/ARGUMENT/PROBLEM
  9. ETHNIC THEMED FOOD/RECIPE
  10. CHEF IN PONYTAIL
  11. USES RICOTTA
  12. USE OF FRUIT
  13. SLOPPY PLATE
  14. MEASURES INGREDIENTS ACCURATELY
  15. INAPPROPRIATE USE OF TOOLS
  16. USE OF SMALL APPLIANCE
  17. APPETIZER PREPARED
  18. CHEF IS CONFIDENT
  19. USE OF VEGGIES
  20. DOES NOT MEASURE CORRECTLY
  21. FINISHES AHEAD OF TIME
  22. SPRINKLES HERBS OVER PLATE
  23. SALAD PREPARED
  24. MAKES AUDIENCE LAUGH
  25. UNUSUAL PROTEIN
  26. SPILLS FOOD
  27. SIDE DISH PREPARED
  28. TALL CHEF
  29. USES KNIFE CORRECTLY
  30. BURNT FOOD
  31. DESSERT PREPARED
  32. BURNS FOOD
  33. RECEIVED NEGATIVE FEEDBACK
  34. FINISHES LAST SECOND
  35. BEAUTIFUL PLATING
  36. SHORT CHEF
  37. RINSES FOOD
  38. RECEIVED POSITIVE FEEDBACK
  39. USE OF CUTTING BOARD
  40. WEARS APRON
  41. USES "DECON-STRUCTED" APPROACH