FoodbornediseaseoutbreakMediainfluencesHerbsVarietyConcentrateddairyPasteurizationEnvironmentalinfluencesCategoryFoodspendingplanNutrient-DenseFoodMenuContacttimeLunchMealpatternCaramelizationCross-contaminationFoodallergySanitizerConveniencestoreDinnerFixedexpenseMarblingSourdoughFoodborneillness/diseaseTemperatureAlbumenTextureBreakfastDietaryfiberRefrigeratedstorageRecipeSell-bydateHouseholdbudgetConvertedriceTeamworkStarchCulturalinfluencesHand-contactsurfaceNon-peakhoursSanitizeSnacksInternalinfluencesStarterSpiceFlavorCeliacdiseaseContaminationFatsWorkplanIncomeFermentationExcludedfoodhandlerSupermarket/supercenterReinstatedfoodhandlerFlexibleexpenseEmulsificationFarmer’smarketWilted%DailyValueFoodintoleranceCollaborationSemi-homemadecooking/speedscratch dishesCultureddairyGlutenLeandoughReady-to-eatfoodsFinished/conveniencefoodStrategySeasonAldenteNutrientTime-savingstrategyMineralsLegumesHazardEconomicinfluencesFiberPathogenMealmanagerBlendsWarehouseshoppingCore/internaltemperatureFree!NutritionFactsLabelFrozenfoodsSituationalfactorsValuesystemTime/TemperatureControl for SafetyDrystorageShapeFoodcooperativePhysiologicalinfluencesCarbohydratesTechnologicalinfluencesYeastScratchcookingdishesFortifiedTemperatureabuseHealthfoodstoreElastinCross-contactGuidelinePromptlyWellnessPsychologicalinfluencesDovetailingUse bydateCholesterolFoodpreferenceMenuplanningCholesterolCaseProofingTemperatureDangerZoneFood-contactsurfaceTimetableExpirationdateTraditionalvs.nontraditionalmealtimesOsteoporosisKneadingCleanElectronicorderingHomogenizationMarketorderPre-preparationFoodOmega-3 fattyacidsCommerciallyprocessedCoagulateRestrictedfoodhandlerExternalinfluencesRichdoughFoodbornediseaseoutbreakMediainfluencesHerbsVarietyConcentrateddairyPasteurizationEnvironmentalinfluencesCategoryFoodspendingplanNutrient-DenseFoodMenuContacttimeLunchMealpatternCaramelizationCross-contaminationFoodallergySanitizerConveniencestoreDinnerFixedexpenseMarblingSourdoughFoodborneillness/diseaseTemperatureAlbumenTextureBreakfastDietaryfiberRefrigeratedstorageRecipeSell-bydateHouseholdbudgetConvertedriceTeamworkStarchCulturalinfluencesHand-contactsurfaceNon-peakhoursSanitizeSnacksInternalinfluencesStarterSpiceFlavorCeliacdiseaseContaminationFatsWorkplanIncomeFermentationExcludedfoodhandlerSupermarket/supercenterReinstatedfoodhandlerFlexibleexpenseEmulsificationFarmer’smarketWilted%DailyValueFoodintoleranceCollaborationSemi-homemadecooking/speedscratch dishesCultureddairyGlutenLeandoughReady-to-eatfoodsFinished/conveniencefoodStrategySeasonAldenteNutrientTime-savingstrategyMineralsLegumesHazardEconomicinfluencesFiberPathogenMealmanagerBlendsWarehouseshoppingCore/internaltemperatureFree!NutritionFactsLabelFrozenfoodsSituationalfactorsValuesystemTime/TemperatureControl for SafetyDrystorageShapeFoodcooperativePhysiologicalinfluencesCarbohydratesTechnologicalinfluencesYeastScratchcookingdishesFortifiedTemperatureabuseHealthfoodstoreElastinCross-contactGuidelinePromptlyWellnessPsychologicalinfluencesDovetailingUse bydateCholesterolFoodpreferenceMenuplanningCholesterolCaseProofingTemperatureDangerZoneFood-contactsurfaceTimetableExpirationdateTraditionalvs.nontraditionalmealtimesOsteoporosisKneadingCleanElectronicorderingHomogenizationMarketorderPre-preparationFoodOmega-3 fattyacidsCommerciallyprocessedCoagulateRestrictedfoodhandlerExternalinfluencesRichdough

Foods 1 EOY Review - 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. Foodborne disease outbreak
  2. Media influences
  3. Herbs
  4. Variety
  5. Concentrated dairy
  6. Pasteurization
  7. Environmental influences
  8. Category
  9. Food spending plan
  10. Nutrient-Dense Food
  11. Menu
  12. Contact time
  13. Lunch
  14. Meal pattern
  15. Caramelization
  16. Cross-contamination
  17. Food allergy
  18. Sanitizer
  19. Convenience store
  20. Dinner
  21. Fixed expense
  22. Marbling
  23. Sourdough
  24. Foodborne illness/disease
  25. Temperature
  26. Albumen
  27. Texture
  28. Breakfast
  29. Dietary fiber
  30. Refrigerated storage
  31. Recipe
  32. Sell-by date
  33. Household budget
  34. Converted rice
  35. Teamwork
  36. Starch
  37. Cultural influences
  38. Hand-contact surface
  39. Non-peak hours
  40. Sanitize
  41. Snacks
  42. Internal influences
  43. Starter
  44. Spice
  45. Flavor
  46. Celiac disease
  47. Contamination
  48. Fats
  49. Work plan
  50. Income
  51. Fermentation
  52. Excluded food handler
  53. Supermarket/supercenter
  54. Reinstated food handler
  55. Flexible expense
  56. Emulsification
  57. Farmer’s market
  58. Wilted
  59. % Daily Value
  60. Food intolerance
  61. Collaboration
  62. Semi-homemade cooking/speed scratch dishes
  63. Cultured dairy
  64. Gluten
  65. Lean dough
  66. Ready-to-eat foods
  67. Finished/convenience food
  68. Strategy
  69. Season
  70. Al dente
  71. Nutrient
  72. Time-saving strategy
  73. Minerals
  74. Legumes
  75. Hazard
  76. Economic influences
  77. Fiber
  78. Pathogen
  79. Meal manager
  80. Blends
  81. Warehouse shopping
  82. Core/internal temperature
  83. Free!
  84. Nutrition Facts Label
  85. Frozen foods
  86. Situational factors
  87. Value system
  88. Time/Temperature Control for Safety
  89. Dry storage
  90. Shape
  91. Food cooperative
  92. Physiological influences
  93. Carbohydrates
  94. Technological influences
  95. Yeast
  96. Scratch cooking dishes
  97. Fortified
  98. Temperature abuse
  99. Health food store
  100. Elastin
  101. Cross-contact
  102. Guideline
  103. Promptly
  104. Wellness
  105. Psychological influences
  106. Dovetailing
  107. Use by date
  108. Cholesterol
  109. Food preference
  110. Menu planning
  111. Cholesterol
  112. Case
  113. Proofing
  114. Temperature Danger Zone
  115. Food-contact surface
  116. Timetable
  117. Expiration date
  118. Traditional vs. nontraditional mealtimes
  119. Osteoporosis
  120. Kneading
  121. Clean
  122. Electronic ordering
  123. Homogenization
  124. Market order
  125. Pre-preparation
  126. Food
  127. Omega-3 fatty acids
  128. Commercially processed
  129. Coagulate
  130. Restricted food handler
  131. External influences
  132. Rich dough