MediainfluencesStarchHomogenizationFatsPasteurizationStrategyNutrientCulturalinfluencesExcludedfoodhandlerNutritionFactsLabelSupermarket/supercenterTime/TemperatureControl for SafetyContaminationPromptlyVarietyDrystorageKneadingNutrient-DenseFoodTimetableFoodpreferenceFood-contactsurfaceCommerciallyprocessedFermentationFlexibleexpenseTime-savingstrategyLegumesHazardCaramelizationPhysiologicalinfluencesEmulsificationFoodbornediseaseoutbreakHerbsSanitizerFarmer’smarketHand-contactsurfaceSanitizeTeamworkSeasonReady-to-eatfoodsCross-contaminationDinnerSituationalfactorsCoagulateFoodContacttimeFoodcooperativeMarketorderRestrictedfoodhandler%DailyValueTraditionalvs.nontraditionalmealtimesLunchMenuplanningFoodintoleranceExpirationdateElectronicorderingGlutenCholesterolFoodallergyElastinFrozenfoodsEconomicinfluencesFinished/conveniencefoodRefrigeratedstorageMineralsAldenteTextureDietaryfiberGuidelineWiltedTemperatureabuseCeliacdiseaseCleanFoodborneillness/diseaseShapeBlendsCore/internaltemperatureSnacksCross-contactProofingMenuConveniencestoreTemperatureIncomeSourdoughRecipeRichdoughCarbohydratesMealpatternFree!CaseStarterInternalinfluencesTemperatureDangerZoneCholesterolConcentrateddairyPre-preparationLeandoughHealthfoodstoreCategoryWellnessBreakfastWorkplanExternalinfluencesFlavorCollaborationFoodspendingplanSpicePathogenOsteoporosisOmega-3 fattyacidsSemi-homemadecooking/speedscratch dishesYeastFiberTechnologicalinfluencesWarehouseshoppingFixedexpenseDovetailingReinstatedfoodhandlerEnvironmentalinfluencesHouseholdbudgetMarblingSell-bydateFortifiedMealmanagerValuesystemAlbumenUse bydateConvertedriceScratchcookingdishesNon-peakhoursPsychologicalinfluencesCultureddairyMediainfluencesStarchHomogenizationFatsPasteurizationStrategyNutrientCulturalinfluencesExcludedfoodhandlerNutritionFactsLabelSupermarket/supercenterTime/TemperatureControl for SafetyContaminationPromptlyVarietyDrystorageKneadingNutrient-DenseFoodTimetableFoodpreferenceFood-contactsurfaceCommerciallyprocessedFermentationFlexibleexpenseTime-savingstrategyLegumesHazardCaramelizationPhysiologicalinfluencesEmulsificationFoodbornediseaseoutbreakHerbsSanitizerFarmer’smarketHand-contactsurfaceSanitizeTeamworkSeasonReady-to-eatfoodsCross-contaminationDinnerSituationalfactorsCoagulateFoodContacttimeFoodcooperativeMarketorderRestrictedfoodhandler%DailyValueTraditionalvs.nontraditionalmealtimesLunchMenuplanningFoodintoleranceExpirationdateElectronicorderingGlutenCholesterolFoodallergyElastinFrozenfoodsEconomicinfluencesFinished/conveniencefoodRefrigeratedstorageMineralsAldenteTextureDietaryfiberGuidelineWiltedTemperatureabuseCeliacdiseaseCleanFoodborneillness/diseaseShapeBlendsCore/internaltemperatureSnacksCross-contactProofingMenuConveniencestoreTemperatureIncomeSourdoughRecipeRichdoughCarbohydratesMealpatternFree!CaseStarterInternalinfluencesTemperatureDangerZoneCholesterolConcentrateddairyPre-preparationLeandoughHealthfoodstoreCategoryWellnessBreakfastWorkplanExternalinfluencesFlavorCollaborationFoodspendingplanSpicePathogenOsteoporosisOmega-3 fattyacidsSemi-homemadecooking/speedscratch dishesYeastFiberTechnologicalinfluencesWarehouseshoppingFixedexpenseDovetailingReinstatedfoodhandlerEnvironmentalinfluencesHouseholdbudgetMarblingSell-bydateFortifiedMealmanagerValuesystemAlbumenUse bydateConvertedriceScratchcookingdishesNon-peakhoursPsychologicalinfluencesCultureddairy

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