FreezingCarotenoidsTechniquesFiberLeafyVitaminDHygieneIronAccompanimentsPreservationFreshnessFIFOLycopeneEfficiencyGreenSauceEquipmentCategoryNutrientsCreativitySafetyDiscolorationVitaminCSteamingYellowStorageDryingShelflifePreparationUtensilsQualityPresentationTubersToolsServingCanningChlorophyllCarbohydratesSustainabilityBoilingMineralsBalanceInnovationColorTemperaturePortionAnthocyaninsFryingSautéingHeatFlavorDehydrationGarnishAcidsTexturePreservationNutritionalvalueMiseenplacePodsBakingCookingBraisingDishesOvercookingClassificationGourdRootsPlatingIngredientsMethodsEdibilityVitaminAFlavorfulVegetablesProteinsFreezingCarotenoidsTechniquesFiberLeafyVitaminDHygieneIronAccompanimentsPreservationFreshnessFIFOLycopeneEfficiencyGreenSauceEquipmentCategoryNutrientsCreativitySafetyDiscolorationVitaminCSteamingYellowStorageDryingShelflifePreparationUtensilsQualityPresentationTubersToolsServingCanningChlorophyllCarbohydratesSustainabilityBoilingMineralsBalanceInnovationColorTemperaturePortionAnthocyaninsFryingSautéingHeatFlavorDehydrationGarnishAcidsTexturePreservationNutritionalvalueMiseenplacePodsBakingCookingBraisingDishesOvercookingClassificationGourdRootsPlatingIngredientsMethodsEdibilityVitaminAFlavorfulVegetablesProteins

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