IngredientsEfficiencyAcidsToolsHeatTemperatureChlorophyllSautéingProteinsSafetyFreezingSustainabilityMineralsClassificationGourdFlavorCookingMethodsShelflifeVitaminCPodsPreservationUtensilsBakingInnovationLycopeneGarnishHygieneVegetablesMiseenplaceCreativityTubersBoilingRootsTextureSteamingVitaminAServingPortionStorageDehydrationYellowAccompanimentsColorGreenSauceEquipmentCarotenoidsFiberQualityBalanceDiscolorationDryingCanningNutrientsPlatingFreshnessEdibilityNutritionalvalueFlavorfulCategoryVitaminDOvercookingBraisingPreparationDishesPreservationLeafyCarbohydratesFryingAnthocyaninsTechniquesFIFOIronPresentationIngredientsEfficiencyAcidsToolsHeatTemperatureChlorophyllSautéingProteinsSafetyFreezingSustainabilityMineralsClassificationGourdFlavorCookingMethodsShelflifeVitaminCPodsPreservationUtensilsBakingInnovationLycopeneGarnishHygieneVegetablesMiseenplaceCreativityTubersBoilingRootsTextureSteamingVitaminAServingPortionStorageDehydrationYellowAccompanimentsColorGreenSauceEquipmentCarotenoidsFiberQualityBalanceDiscolorationDryingCanningNutrientsPlatingFreshnessEdibilityNutritionalvalueFlavorfulCategoryVitaminDOvercookingBraisingPreparationDishesPreservationLeafyCarbohydratesFryingAnthocyaninsTechniquesFIFOIronPresentation

BINGO ALA TLE - 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. Ingredients
  2. Efficiency
  3. Acids
  4. Tools
  5. Heat
  6. Temperature
  7. Chlorophyll
  8. Sautéing
  9. Proteins
  10. Safety
  11. Freezing
  12. Sustainability
  13. Minerals
  14. Classification
  15. Gourd
  16. Flavor
  17. Cooking
  18. Methods
  19. Shelf life
  20. Vitamin C
  21. Pods
  22. Preservation
  23. Utensils
  24. Baking
  25. Innovation
  26. Lycopene
  27. Garnish
  28. Hygiene
  29. Vegetables
  30. Mise en place
  31. Creativity
  32. Tubers
  33. Boiling
  34. Roots
  35. Texture
  36. Steaming
  37. Vitamin A
  38. Serving
  39. Portion
  40. Storage
  41. Dehydration
  42. Yellow
  43. Accompaniments
  44. Color
  45. Green
  46. Sauce
  47. Equipment
  48. Carotenoids
  49. Fiber
  50. Quality
  51. Balance
  52. Discoloration
  53. Drying
  54. Canning
  55. Nutrients
  56. Plating
  57. Freshness
  58. Edibility
  59. Nutritional value
  60. Flavorful
  61. Category
  62. Vitamin D
  63. Overcooking
  64. Braising
  65. Preparation
  66. Dishes
  67. Preservation
  68. Leafy
  69. Carbohydrates
  70. Frying
  71. Anthocyanins
  72. Techniques
  73. FIFO
  74. Iron
  75. Presentation