GlutenPsychologicalinfluencesContaminationFrozenfoodsTemperatureLegumesDrystorageFlexibleexpenseConvertedriceTemperatureDangerZoneFarmer’smarketWorkplanCross-contaminationTemperatureabuseHomogenizationLeandoughDietaryfiberHand-contactsurfaceTime-savingstrategyEnvironmentalinfluencesCaramelizationNutritionFactsLabelReinstatedfoodhandlerNutrientTextureDinnerShapeExcludedfoodhandlerHealthfoodstore%DailyValuePre-preparationFlavorCholesterolStrategyFermentationMenuplanningCultureddairyScratchcookingdishesCholesterolTraditionalvs.nontraditionalmealtimesMarketorderPromptlyFatsFoodpreferenceCeliacdiseaseConcentrateddairyFinished/conveniencefoodMediainfluencesConveniencestoreWiltedCore/internaltemperatureStarchSemi-homemadecooking/speedscratch dishesOsteoporosisRecipeVarietyTeamworkReady-to-eatfoodsStarterNon-peakhoursCollaborationOmega-3 fattyacidsCleanAldenteCoagulateFoodPasteurizationSeasonMealpatternMarblingCaseWellnessBreakfastKneadingTimetableFoodspendingplanEmulsificationCategoryInternalinfluencesElectronicorderingTime/TemperatureControl for SafetyFoodborneillness/diseaseNutrient-DenseFoodSell-bydateFoodallergySnacksHerbsHouseholdbudgetDovetailingMealmanagerFood-contactsurfaceSpiceSituationalfactorsFoodcooperativeValuesystemTechnologicalinfluencesCarbohydratesCulturalinfluencesLunchRichdoughIncomeCommerciallyprocessedExternalinfluencesElastinFixedexpenseHazardPathogenGuidelineContacttimeFoodbornediseaseoutbreakSupermarket/supercenterFoodintoleranceWarehouseshoppingFree!Cross-contactExpirationdateRefrigeratedstorageUse bydateMenuFortifiedRestrictedfoodhandlerSourdoughBlendsSanitizerYeastProofingAlbumenSanitizeMineralsPhysiologicalinfluencesFiberEconomicinfluencesGlutenPsychologicalinfluencesContaminationFrozenfoodsTemperatureLegumesDrystorageFlexibleexpenseConvertedriceTemperatureDangerZoneFarmer’smarketWorkplanCross-contaminationTemperatureabuseHomogenizationLeandoughDietaryfiberHand-contactsurfaceTime-savingstrategyEnvironmentalinfluencesCaramelizationNutritionFactsLabelReinstatedfoodhandlerNutrientTextureDinnerShapeExcludedfoodhandlerHealthfoodstore%DailyValuePre-preparationFlavorCholesterolStrategyFermentationMenuplanningCultureddairyScratchcookingdishesCholesterolTraditionalvs.nontraditionalmealtimesMarketorderPromptlyFatsFoodpreferenceCeliacdiseaseConcentrateddairyFinished/conveniencefoodMediainfluencesConveniencestoreWiltedCore/internaltemperatureStarchSemi-homemadecooking/speedscratch dishesOsteoporosisRecipeVarietyTeamworkReady-to-eatfoodsStarterNon-peakhoursCollaborationOmega-3 fattyacidsCleanAldenteCoagulateFoodPasteurizationSeasonMealpatternMarblingCaseWellnessBreakfastKneadingTimetableFoodspendingplanEmulsificationCategoryInternalinfluencesElectronicorderingTime/TemperatureControl for SafetyFoodborneillness/diseaseNutrient-DenseFoodSell-bydateFoodallergySnacksHerbsHouseholdbudgetDovetailingMealmanagerFood-contactsurfaceSpiceSituationalfactorsFoodcooperativeValuesystemTechnologicalinfluencesCarbohydratesCulturalinfluencesLunchRichdoughIncomeCommerciallyprocessedExternalinfluencesElastinFixedexpenseHazardPathogenGuidelineContacttimeFoodbornediseaseoutbreakSupermarket/supercenterFoodintoleranceWarehouseshoppingFree!Cross-contactExpirationdateRefrigeratedstorageUse bydateMenuFortifiedRestrictedfoodhandlerSourdoughBlendsSanitizerYeastProofingAlbumenSanitizeMineralsPhysiologicalinfluencesFiberEconomicinfluences

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