ConvertedriceYeastPromptlyEnvironmentalinfluencesRecipeTeamworkDrystorageGlutenFortifiedDinnerCarbohydratesVarietyCulturalinfluencesMediainfluencesWellnessWorkplanReady-to-eatfoodsFoodborneillness/diseaseMealmanagerFermentationTime/TemperatureControl for SafetyBreakfastRestrictedfoodhandlerHomogenizationSeasonRichdoughDietaryfiberContacttimeStarchProofingOmega-3 fattyacidsStarterRefrigeratedstorageTimetableNutrientPasteurizationElastinHouseholdbudgetFoodbornediseaseoutbreakUse bydateExternalinfluencesSupermarket/supercenterEconomicinfluencesWarehouseshoppingAlbumenHealthfoodstoreMineralsValuesystemInternalinfluencesMenuplanningNutritionFactsLabelPathogenCeliacdiseaseMenuGuidelineContaminationFood-contactsurfaceCholesterolSnacksCross-contaminationFrozenfoodsStrategyCleanFlexibleexpenseLunchFoodWiltedLeandoughCollaborationSemi-homemadecooking/speedscratch dishesCommerciallyprocessedFoodpreferenceConveniencestoreConcentrateddairyKneadingNon-peakhoursFree!SanitizeHerbsAldenteElectronicorderingFixedexpenseFoodintoleranceNutrient-DenseFoodMarblingFoodallergyTemperatureabuseEmulsificationFoodspendingplanDovetailingFoodcooperativePre-preparationExcludedfoodhandlerCoagulatePsychologicalinfluencesCholesterolScratchcookingdishesSpiceOsteoporosisFinished/conveniencefoodHand-contactsurfaceSituationalfactorsTemperatureFiberSanitizerCultureddairyBlendsReinstatedfoodhandlerSell-bydateTechnologicalinfluencesTraditionalvs.nontraditionalmealtimesSourdoughTime-savingstrategyCaseMarketorderIncomeLegumesFlavorFarmer’smarketHazardCross-contactTemperatureDangerZoneCore/internaltemperature%DailyValueExpirationdatePhysiologicalinfluencesCategoryShapeMealpatternCaramelizationTextureFatsConvertedriceYeastPromptlyEnvironmentalinfluencesRecipeTeamworkDrystorageGlutenFortifiedDinnerCarbohydratesVarietyCulturalinfluencesMediainfluencesWellnessWorkplanReady-to-eatfoodsFoodborneillness/diseaseMealmanagerFermentationTime/TemperatureControl for SafetyBreakfastRestrictedfoodhandlerHomogenizationSeasonRichdoughDietaryfiberContacttimeStarchProofingOmega-3 fattyacidsStarterRefrigeratedstorageTimetableNutrientPasteurizationElastinHouseholdbudgetFoodbornediseaseoutbreakUse bydateExternalinfluencesSupermarket/supercenterEconomicinfluencesWarehouseshoppingAlbumenHealthfoodstoreMineralsValuesystemInternalinfluencesMenuplanningNutritionFactsLabelPathogenCeliacdiseaseMenuGuidelineContaminationFood-contactsurfaceCholesterolSnacksCross-contaminationFrozenfoodsStrategyCleanFlexibleexpenseLunchFoodWiltedLeandoughCollaborationSemi-homemadecooking/speedscratch dishesCommerciallyprocessedFoodpreferenceConveniencestoreConcentrateddairyKneadingNon-peakhoursFree!SanitizeHerbsAldenteElectronicorderingFixedexpenseFoodintoleranceNutrient-DenseFoodMarblingFoodallergyTemperatureabuseEmulsificationFoodspendingplanDovetailingFoodcooperativePre-preparationExcludedfoodhandlerCoagulatePsychologicalinfluencesCholesterolScratchcookingdishesSpiceOsteoporosisFinished/conveniencefoodHand-contactsurfaceSituationalfactorsTemperatureFiberSanitizerCultureddairyBlendsReinstatedfoodhandlerSell-bydateTechnologicalinfluencesTraditionalvs.nontraditionalmealtimesSourdoughTime-savingstrategyCaseMarketorderIncomeLegumesFlavorFarmer’smarketHazardCross-contactTemperatureDangerZoneCore/internaltemperature%DailyValueExpirationdatePhysiologicalinfluencesCategoryShapeMealpatternCaramelizationTextureFats

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