VegetablesDryingLycopeneMiseenplaceChlorophyllCategorySustainabilityTemperatureInnovationGreenGourdCanningServingSafetyNutrientsTechniquesClassificationBakingBoilingCarbohydratesPresentationFiberFlavorCookingDiscolorationToolsHygieneNutritionalvalueBraisingShelflifeGarnishFlavorfulStorageTextureIngredientsSautéingSteamingMineralsEquipmentDishesOvercookingLeafyPreparationBalanceRootsCarotenoidsTubersAccompanimentsAnthocyaninsProteinsQualityColorVitaminCPlatingPreservationHeatUtensilsPortionEfficiencySauceCreativityPodsIronVitaminDFreezingEdibilityMethodsDehydrationVitaminAFryingPreservationAcidsYellowFIFOFreshnessVegetablesDryingLycopeneMiseenplaceChlorophyllCategorySustainabilityTemperatureInnovationGreenGourdCanningServingSafetyNutrientsTechniquesClassificationBakingBoilingCarbohydratesPresentationFiberFlavorCookingDiscolorationToolsHygieneNutritionalvalueBraisingShelflifeGarnishFlavorfulStorageTextureIngredientsSautéingSteamingMineralsEquipmentDishesOvercookingLeafyPreparationBalanceRootsCarotenoidsTubersAccompanimentsAnthocyaninsProteinsQualityColorVitaminCPlatingPreservationHeatUtensilsPortionEfficiencySauceCreativityPodsIronVitaminDFreezingEdibilityMethodsDehydrationVitaminAFryingPreservationAcidsYellowFIFOFreshness

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