1/4cupWholemilkMenuSubstitutionsmarked onclassroommenuFluid milk,meat/meatalternative,vegetable,fruit, grainWaterPointofServiceHandsChildrenself-servemeals anddrinks1hourPass food toneighbor andaround tablemeat, poultry,fish, tofu, soyproduct,cheese, egg,soy butter,yogurt,nuts4-6fluidouncesCarry plateto trash anddump waterin sink.Dated andposted inclassroomand onFamily BoardUnflavored1 % fat orlessLabeled with name,date and type offood, if not easilyrecognized. Foodmust meet CACFPguidelines.Teachers engagein conversationsabout food andfamily withchildren in primarygroupFood placed inbag in cubby, ifnot perishable orrefrigerator andsent home atend of dayAllergyList4 fluidounces6-8fluidounces8 fluidounces6 fluidouncesClick onchild'sname/pictureand then"done"1/4cupWholemilkMenuSubstitutionsmarked onclassroommenuFluid milk,meat/meatalternative,vegetable,fruit, grainWaterPointofServiceHandsChildrenself-servemeals anddrinks1hourPass food toneighbor andaround tablemeat, poultry,fish, tofu, soyproduct,cheese, egg,soy butter,yogurt,nuts4-6fluidouncesCarry plateto trash anddump waterin sink.Dated andposted inclassroomand onFamily BoardUnflavored1 % fat orlessLabeled with name,date and type offood, if not easilyrecognized. Foodmust meet CACFPguidelines.Teachers engagein conversationsabout food andfamily withchildren in primarygroupFood placed inbag in cubby, ifnot perishable orrefrigerator andsent home atend of dayAllergyList4 fluidounces6-8fluidounces8 fluidounces6 fluidouncesClick onchild'sname/pictureand then"done"

Annual CACFP Training 8/18/2023 - 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. 1/4 cup
  2. Whole milk
  3. Menu Substitutions marked on classroom menu
  4. Fluid milk, meat/meat alternative, vegetable, fruit, grain
  5. Water
  6. Point of Service
  7. Hands
  8. Children self-serve meals and drinks
  9. 1hour
  10. Pass food to neighbor and around table
  11. meat, poultry, fish, tofu, soy product, cheese, egg, soy butter, yogurt,nuts
  12. 4-6 fluid ounces
  13. Carry plate to trash and dump water in sink.
  14. Dated and posted in classroom and on Family Board
  15. Unflavored 1 % fat or less
  16. Labeled with name, date and type of food, if not easily recognized. Food must meet CACFP guidelines.
  17. Teachers engage in conversations about food and family with children in primary group
  18. Food placed in bag in cubby, if not perishable or refrigerator and sent home at end of day
  19. Allergy List
  20. 4 fluid ounces
  21. 6-8 fluid ounces
  22. 8 fluid ounces
  23. 6 fluid ounces
  24. Click on child's name/picture and then "done"