MealmanagerPre-preparation%DailyValueRichdoughEconomicinfluencesInternalinfluencesCommerciallyprocessedGlutenMenuplanningProofingStarchHand-contactsurfaceDietaryfiberSnacksCategoryEnvironmentalinfluencesCore/internaltemperatureEmulsificationCaseScratchcookingdishesCholesterolRecipeContaminationPasteurizationConveniencestoreTeamworkRestrictedfoodhandlerPhysiologicalinfluencesTraditionalvs.nontraditionalmealtimesTemperatureDangerZoneNon-peakhoursVarietyGuidelineWorkplanFrozenfoodsTime-savingstrategyShapeConcentrateddairyAldenteTextureAlbumenLeandoughReady-to-eatfoodsCoagulateBlendsHealthfoodstoreValuesystemMenuSanitizerSeasonFoodallergyPromptlyFoodcooperativeOsteoporosisFoodpreferenceElastinNutrientCross-contactCholesterolFoodbornediseaseoutbreakTechnologicalinfluencesSell-bydateMarketorderWarehouseshoppingSourdoughMediainfluencesFortifiedTemperatureFermentationLegumesFlexibleexpenseKneadingSupermarket/supercenterOmega-3 fattyacidsMarblingWiltedFatsCultureddairyNutritionFactsLabelFlavorFinished/conveniencefoodHazardCaramelizationElectronicorderingSanitizeFoodLunchExpirationdateExternalinfluencesFree!CeliacdiseaseFarmer’smarketCarbohydratesIncomeTime/TemperatureControl for SafetyDovetailingFixedexpenseReinstatedfoodhandlerSpiceFoodintoleranceMineralsPathogenFoodspendingplanNutrient-DenseFoodStarterTemperatureabuseRefrigeratedstorageHerbsDinnerPsychologicalinfluencesHouseholdbudgetWellnessUse bydateFoodborneillness/diseaseSemi-homemadecooking/speedscratch dishesHomogenizationCollaborationContacttimeCleanConvertedriceYeastFiberDrystorageCross-contaminationMealpatternExcludedfoodhandlerFood-contactsurfaceBreakfastSituationalfactorsTimetableStrategyCulturalinfluencesMealmanagerPre-preparation%DailyValueRichdoughEconomicinfluencesInternalinfluencesCommerciallyprocessedGlutenMenuplanningProofingStarchHand-contactsurfaceDietaryfiberSnacksCategoryEnvironmentalinfluencesCore/internaltemperatureEmulsificationCaseScratchcookingdishesCholesterolRecipeContaminationPasteurizationConveniencestoreTeamworkRestrictedfoodhandlerPhysiologicalinfluencesTraditionalvs.nontraditionalmealtimesTemperatureDangerZoneNon-peakhoursVarietyGuidelineWorkplanFrozenfoodsTime-savingstrategyShapeConcentrateddairyAldenteTextureAlbumenLeandoughReady-to-eatfoodsCoagulateBlendsHealthfoodstoreValuesystemMenuSanitizerSeasonFoodallergyPromptlyFoodcooperativeOsteoporosisFoodpreferenceElastinNutrientCross-contactCholesterolFoodbornediseaseoutbreakTechnologicalinfluencesSell-bydateMarketorderWarehouseshoppingSourdoughMediainfluencesFortifiedTemperatureFermentationLegumesFlexibleexpenseKneadingSupermarket/supercenterOmega-3 fattyacidsMarblingWiltedFatsCultureddairyNutritionFactsLabelFlavorFinished/conveniencefoodHazardCaramelizationElectronicorderingSanitizeFoodLunchExpirationdateExternalinfluencesFree!CeliacdiseaseFarmer’smarketCarbohydratesIncomeTime/TemperatureControl for SafetyDovetailingFixedexpenseReinstatedfoodhandlerSpiceFoodintoleranceMineralsPathogenFoodspendingplanNutrient-DenseFoodStarterTemperatureabuseRefrigeratedstorageHerbsDinnerPsychologicalinfluencesHouseholdbudgetWellnessUse bydateFoodborneillness/diseaseSemi-homemadecooking/speedscratch dishesHomogenizationCollaborationContacttimeCleanConvertedriceYeastFiberDrystorageCross-contaminationMealpatternExcludedfoodhandlerFood-contactsurfaceBreakfastSituationalfactorsTimetableStrategyCulturalinfluences

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