WorkplanStarterDietaryfiberTimetableFermentationHealthfoodstoreNon-peakhoursExcludedfoodhandlerTemperatureReady-to-eatfoodsProofingCore/internaltemperatureHouseholdbudgetCaseOmega-3 fattyacidsCoagulatePasteurizationFoodbornediseaseoutbreakMealmanagerElastinFood-contactsurfacePhysiologicalinfluencesTraditionalvs.nontraditionalmealtimesEmulsificationSeasonCleanNutrient-DenseFoodPathogenSnacksMenuPsychologicalinfluencesFoodspendingplanFree!Time-savingstrategyFoodcooperativeWarehouseshoppingFoodLegumesCommerciallyprocessedLunchStarchConvertedriceContacttimeFiberAlbumenCategoryMarketorderWiltedBreakfastSell-bydateNutrientMineralsTime/TemperatureControl for SafetyTextureCross-contaminationCarbohydratesHerbsCulturalinfluencesGuidelineIncomeMediainfluencesOsteoporosisTechnologicalinfluencesDrystorageValuesystemRestrictedfoodhandlerGlutenCaramelizationBlendsConveniencestorePromptlyRichdoughHand-contactsurfaceTemperatureabuseFrozenfoodsSpiceCholesterolFoodpreferenceTemperatureDangerZoneCholesterolHazardYeastSourdough%DailyValueTeamworkCross-contactFoodborneillness/diseaseFoodintoleranceFinished/conveniencefoodMarblingEnvironmentalinfluencesExternalinfluencesMenuplanningContaminationSanitizeCollaborationFortifiedSemi-homemadecooking/speedscratch dishesSanitizerSupermarket/supercenterConcentrateddairyFixedexpenseMealpatternUse bydateScratchcookingdishesNutritionFactsLabelFoodallergyKneadingFatsReinstatedfoodhandlerElectronicorderingEconomicinfluencesVarietyRecipeInternalinfluencesLeandoughShapeDovetailingHomogenizationWellnessExpirationdateCeliacdiseaseStrategySituationalfactorsRefrigeratedstorageAldenteCultureddairyFlexibleexpenseDinnerPre-preparationFarmer’smarketFlavorWorkplanStarterDietaryfiberTimetableFermentationHealthfoodstoreNon-peakhoursExcludedfoodhandlerTemperatureReady-to-eatfoodsProofingCore/internaltemperatureHouseholdbudgetCaseOmega-3 fattyacidsCoagulatePasteurizationFoodbornediseaseoutbreakMealmanagerElastinFood-contactsurfacePhysiologicalinfluencesTraditionalvs.nontraditionalmealtimesEmulsificationSeasonCleanNutrient-DenseFoodPathogenSnacksMenuPsychologicalinfluencesFoodspendingplanFree!Time-savingstrategyFoodcooperativeWarehouseshoppingFoodLegumesCommerciallyprocessedLunchStarchConvertedriceContacttimeFiberAlbumenCategoryMarketorderWiltedBreakfastSell-bydateNutrientMineralsTime/TemperatureControl for SafetyTextureCross-contaminationCarbohydratesHerbsCulturalinfluencesGuidelineIncomeMediainfluencesOsteoporosisTechnologicalinfluencesDrystorageValuesystemRestrictedfoodhandlerGlutenCaramelizationBlendsConveniencestorePromptlyRichdoughHand-contactsurfaceTemperatureabuseFrozenfoodsSpiceCholesterolFoodpreferenceTemperatureDangerZoneCholesterolHazardYeastSourdough%DailyValueTeamworkCross-contactFoodborneillness/diseaseFoodintoleranceFinished/conveniencefoodMarblingEnvironmentalinfluencesExternalinfluencesMenuplanningContaminationSanitizeCollaborationFortifiedSemi-homemadecooking/speedscratch dishesSanitizerSupermarket/supercenterConcentrateddairyFixedexpenseMealpatternUse bydateScratchcookingdishesNutritionFactsLabelFoodallergyKneadingFatsReinstatedfoodhandlerElectronicorderingEconomicinfluencesVarietyRecipeInternalinfluencesLeandoughShapeDovetailingHomogenizationWellnessExpirationdateCeliacdiseaseStrategySituationalfactorsRefrigeratedstorageAldenteCultureddairyFlexibleexpenseDinnerPre-preparationFarmer’smarketFlavor

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