ExpirationdateStarterShapeFoodintoleranceBlendsCross-contactSituationalfactorsCategoryContacttimeContaminationExternalinfluencesSanitizerWiltedTemperatureabuseHazardFinished/conveniencefoodConvertedriceScratchcookingdishesVarietyKneadingCarbohydratesLegumesFixedexpenseNon-peakhoursBreakfastWorkplanGlutenRestrictedfoodhandlerDovetailingConcentrateddairyMealpatternCaseFatsLunchMarblingNutrient-DenseFoodFoodspendingplanAldenteWarehouseshoppingCross-contaminationMealmanagerUse bydateFortifiedFoodYeastCaramelizationProofingWellnessRecipeGuidelineConveniencestoreValuesystemHomogenizationCoagulateCholesterolSell-bydateTeamworkCore/internaltemperature%DailyValueCholesterolTime-savingstrategyHerbsTextureTime/TemperatureControl for SafetyTemperatureDangerZoneSpiceFrozenfoodsEnvironmentalinfluencesMarketorderHealthfoodstoreNutrientPsychologicalinfluencesFermentationFoodborneillness/diseaseDietaryfiberCollaborationHouseholdbudgetReinstatedfoodhandlerCommerciallyprocessedDinnerAlbumenMenuplanningOmega-3 fattyacidsPromptlyFoodpreferenceOsteoporosisTimetableExcludedfoodhandlerFood-contactsurfaceTechnologicalinfluencesCeliacdiseaseLeandoughMenuTraditionalvs.nontraditionalmealtimesSnacksSourdoughElectronicorderingReady-to-eatfoodsCulturalinfluencesHand-contactsurfaceFlavorSanitizeSupermarket/supercenterStarchCleanEmulsificationSemi-homemadecooking/speedscratch dishesFiberRichdoughInternalinfluencesFlexibleexpenseMediainfluencesIncomeFoodallergyFoodcooperativePathogenPre-preparationDrystorageTemperatureFree!ElastinNutritionFactsLabelFoodbornediseaseoutbreakCultureddairyPhysiologicalinfluencesSeasonStrategyPasteurizationFarmer’smarketMineralsRefrigeratedstorageEconomicinfluencesExpirationdateStarterShapeFoodintoleranceBlendsCross-contactSituationalfactorsCategoryContacttimeContaminationExternalinfluencesSanitizerWiltedTemperatureabuseHazardFinished/conveniencefoodConvertedriceScratchcookingdishesVarietyKneadingCarbohydratesLegumesFixedexpenseNon-peakhoursBreakfastWorkplanGlutenRestrictedfoodhandlerDovetailingConcentrateddairyMealpatternCaseFatsLunchMarblingNutrient-DenseFoodFoodspendingplanAldenteWarehouseshoppingCross-contaminationMealmanagerUse bydateFortifiedFoodYeastCaramelizationProofingWellnessRecipeGuidelineConveniencestoreValuesystemHomogenizationCoagulateCholesterolSell-bydateTeamworkCore/internaltemperature%DailyValueCholesterolTime-savingstrategyHerbsTextureTime/TemperatureControl for SafetyTemperatureDangerZoneSpiceFrozenfoodsEnvironmentalinfluencesMarketorderHealthfoodstoreNutrientPsychologicalinfluencesFermentationFoodborneillness/diseaseDietaryfiberCollaborationHouseholdbudgetReinstatedfoodhandlerCommerciallyprocessedDinnerAlbumenMenuplanningOmega-3 fattyacidsPromptlyFoodpreferenceOsteoporosisTimetableExcludedfoodhandlerFood-contactsurfaceTechnologicalinfluencesCeliacdiseaseLeandoughMenuTraditionalvs.nontraditionalmealtimesSnacksSourdoughElectronicorderingReady-to-eatfoodsCulturalinfluencesHand-contactsurfaceFlavorSanitizeSupermarket/supercenterStarchCleanEmulsificationSemi-homemadecooking/speedscratch dishesFiberRichdoughInternalinfluencesFlexibleexpenseMediainfluencesIncomeFoodallergyFoodcooperativePathogenPre-preparationDrystorageTemperatureFree!ElastinNutritionFactsLabelFoodbornediseaseoutbreakCultureddairyPhysiologicalinfluencesSeasonStrategyPasteurizationFarmer’smarketMineralsRefrigeratedstorageEconomicinfluences

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