UNDERCOOKED FOOD ENTRÉE PREPARED OVERCOOKED FOOD USES OVEN WEARING GLOVES CHEF CRIES/GETS UPSET/GETS FRUSTRATED SAYS "YES, CHEF" FIGHT/ARGUMENT/PROBLEM ETHNIC THEMED FOOD/RECIPE CHEF IN PONYTAIL USES RICOTTA USE OF FRUIT SLOPPY PLATE MEASURES INGREDIENTS ACCURATELY INAPPROPRIATE USE OF TOOLS USE OF SMALL APPLIANCE APPETIZER PREPARED CHEF IS CONFIDENT USE OF VEGGIES DOES NOT MEASURE CORRECTLY FINISHES AHEAD OF TIME SPRINKLES HERBS OVER PLATE SALAD PREPARED MAKES AUDIENCE LAUGH UNUSUAL PROTEIN SPILLS FOOD SIDE DISH PREPARED TALL CHEF USES KNIFE CORRECTLY BURNT FOOD DESSERT PREPARED BURNS FOOD RECEIVED NEGATIVE FEEDBACK FINISHES LAST SECOND BEAUTIFUL PLATING SHORT CHEF RINSES FOOD RECEIVED POSITIVE FEEDBACK USE OF CUTTING BOARD WEARS APRON USES "DECON- STRUCTED" APPROACH UNDERCOOKED FOOD ENTRÉE PREPARED OVERCOOKED FOOD USES OVEN WEARING GLOVES CHEF CRIES/GETS UPSET/GETS FRUSTRATED SAYS "YES, CHEF" FIGHT/ARGUMENT/PROBLEM ETHNIC THEMED FOOD/RECIPE CHEF IN PONYTAIL USES RICOTTA USE OF FRUIT SLOPPY PLATE MEASURES INGREDIENTS ACCURATELY INAPPROPRIATE USE OF TOOLS USE OF SMALL APPLIANCE APPETIZER PREPARED CHEF IS CONFIDENT USE OF VEGGIES DOES NOT MEASURE CORRECTLY FINISHES AHEAD OF TIME SPRINKLES HERBS OVER PLATE SALAD PREPARED MAKES AUDIENCE LAUGH UNUSUAL PROTEIN SPILLS FOOD SIDE DISH PREPARED TALL CHEF USES KNIFE CORRECTLY BURNT FOOD DESSERT PREPARED BURNS FOOD RECEIVED NEGATIVE FEEDBACK FINISHES LAST SECOND BEAUTIFUL PLATING SHORT CHEF RINSES FOOD RECEIVED POSITIVE FEEDBACK USE OF CUTTING BOARD WEARS APRON USES "DECON- STRUCTED" APPROACH
(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.
UNDERCOOKED FOOD
ENTRÉE PREPARED
OVERCOOKED FOOD
USES OVEN
WEARING GLOVES
CHEF CRIES/GETS UPSET/GETS FRUSTRATED
SAYS "YES, CHEF"
FIGHT/ARGUMENT/PROBLEM
ETHNIC THEMED FOOD/RECIPE
CHEF IN PONYTAIL
USES RICOTTA
USE OF FRUIT
SLOPPY PLATE
MEASURES INGREDIENTS ACCURATELY
INAPPROPRIATE USE OF TOOLS
USE OF SMALL APPLIANCE
APPETIZER PREPARED
CHEF IS CONFIDENT
USE OF VEGGIES
DOES NOT MEASURE CORRECTLY
FINISHES AHEAD OF TIME
SPRINKLES HERBS OVER PLATE
SALAD PREPARED
MAKES AUDIENCE LAUGH
UNUSUAL PROTEIN
SPILLS FOOD
SIDE DISH PREPARED
TALL CHEF
USES KNIFE CORRECTLY
BURNT FOOD
DESSERT PREPARED
BURNS FOOD
RECEIVED NEGATIVE FEEDBACK
FINISHES LAST SECOND
BEAUTIFUL PLATING
SHORT CHEF
RINSES FOOD
RECEIVED POSITIVE FEEDBACK
USE OF CUTTING BOARD
WEARS APRON
USES "DECON-STRUCTED"
APPROACH