BlendsPsychologicalinfluencesFoodintoleranceSanitizerLegumesCoagulateTime-savingstrategyFixedexpenseSanitizeGuidelineCulturalinfluencesRestrictedfoodhandlerProofingConveniencestoreReinstatedfoodhandlerBreakfastMenuLeandoughCore/internaltemperatureTemperatureDangerZoneConcentrateddairyTraditionalvs.nontraditionalmealtimesCross-contactCaseHerbsFinished/conveniencefoodSpiceHouseholdbudgetCross-contaminationTimetableSupermarket/supercenterLunchFree!AlbumenMealpatternInternalinfluencesFoodTemperatureFlexibleexpenseContacttimeCultureddairyUse bydateHealthfoodstorePhysiologicalinfluencesFoodpreferenceFoodbornediseaseoutbreakSell-bydateShapeSemi-homemadecooking/speedscratch dishesHand-contactsurfacePre-preparationSourdoughSituationalfactorsRichdoughWarehouseshoppingNutrientDrystorageFoodborneillness/diseasePromptlyFoodcooperativeValuesystemOsteoporosisCholesterolFiberCleanTime/TemperatureControl for SafetyCeliacdiseaseNon-peakhoursCaramelizationRefrigeratedstorageTemperatureabuseVarietyCommerciallyprocessedWorkplanCollaborationReady-to-eatfoodsSnacksDovetailingWellnessPasteurizationFoodallergyOmega-3 fattyacidsTextureCarbohydratesMenuplanningWiltedFermentationGlutenTechnologicalinfluencesYeast%DailyValueMarketorderContaminationDietaryfiberElastinEmulsificationMealmanagerFarmer’smarketStarterEconomicinfluencesElectronicorderingExternalinfluencesFatsHomogenizationKneadingNutrient-DenseFoodExpirationdateMediainfluencesMarblingStrategyScratchcookingdishesFortifiedMineralsNutritionFactsLabelCholesterolFoodspendingplanFlavorConvertedriceDinnerPathogenAldenteFrozenfoodsRecipeCategoryFood-contactsurfaceStarchIncomeHazardExcludedfoodhandlerTeamworkEnvironmentalinfluencesSeasonBlendsPsychologicalinfluencesFoodintoleranceSanitizerLegumesCoagulateTime-savingstrategyFixedexpenseSanitizeGuidelineCulturalinfluencesRestrictedfoodhandlerProofingConveniencestoreReinstatedfoodhandlerBreakfastMenuLeandoughCore/internaltemperatureTemperatureDangerZoneConcentrateddairyTraditionalvs.nontraditionalmealtimesCross-contactCaseHerbsFinished/conveniencefoodSpiceHouseholdbudgetCross-contaminationTimetableSupermarket/supercenterLunchFree!AlbumenMealpatternInternalinfluencesFoodTemperatureFlexibleexpenseContacttimeCultureddairyUse bydateHealthfoodstorePhysiologicalinfluencesFoodpreferenceFoodbornediseaseoutbreakSell-bydateShapeSemi-homemadecooking/speedscratch dishesHand-contactsurfacePre-preparationSourdoughSituationalfactorsRichdoughWarehouseshoppingNutrientDrystorageFoodborneillness/diseasePromptlyFoodcooperativeValuesystemOsteoporosisCholesterolFiberCleanTime/TemperatureControl for SafetyCeliacdiseaseNon-peakhoursCaramelizationRefrigeratedstorageTemperatureabuseVarietyCommerciallyprocessedWorkplanCollaborationReady-to-eatfoodsSnacksDovetailingWellnessPasteurizationFoodallergyOmega-3 fattyacidsTextureCarbohydratesMenuplanningWiltedFermentationGlutenTechnologicalinfluencesYeast%DailyValueMarketorderContaminationDietaryfiberElastinEmulsificationMealmanagerFarmer’smarketStarterEconomicinfluencesElectronicorderingExternalinfluencesFatsHomogenizationKneadingNutrient-DenseFoodExpirationdateMediainfluencesMarblingStrategyScratchcookingdishesFortifiedMineralsNutritionFactsLabelCholesterolFoodspendingplanFlavorConvertedriceDinnerPathogenAldenteFrozenfoodsRecipeCategoryFood-contactsurfaceStarchIncomeHazardExcludedfoodhandlerTeamworkEnvironmentalinfluencesSeason

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