FoodSnacksTime-savingstrategyStarterRichdoughFree!Ready-to-eatfoodsCross-contactFrozenfoodsDinnerValuesystemHouseholdbudgetLeandoughFermentationDietaryfiberKneadingStrategySanitizeSanitizerTraditionalvs.nontraditionalmealtimesCore/internaltemperatureCollaborationScratchcookingdishesTemperatureCleanTextureFoodallergyTeamworkFiberNutrientMealmanagerEmulsificationStarchSemi-homemadecooking/speedscratch dishesNutritionFactsLabelOmega-3 fattyacidsElastinBlendsProofingFarmer’smarketMealpatternBreakfastSell-bydatePathogenRestrictedfoodhandlerVarietyWarehouseshoppingWiltedMarketorderConveniencestoreWorkplanFortifiedHerbsHealthfoodstoreFinished/conveniencefoodRefrigeratedstorageCategoryHomogenizationTemperatureabuseDovetailingRecipeFoodcooperativeCaseSpice%DailyValueMediainfluencesFlexibleexpenseSupermarket/supercenterPsychologicalinfluencesTechnologicalinfluencesMenuplanningSituationalfactorsCholesterolNutrient-DenseFoodOsteoporosisExternalinfluencesConvertedriceYeastCeliacdiseaseCarbohydratesPhysiologicalinfluencesCross-contaminationLunchContacttimeIncomeCholesterolCulturalinfluencesTime/TemperatureControl for SafetyNon-peakhoursWellnessSeasonPasteurizationFoodborneillness/diseaseExpirationdateAlbumenTimetableHand-contactsurfaceExcludedfoodhandlerMarblingPromptlyFoodspendingplanFatsShapeTemperatureDangerZoneFlavorGuidelineCultureddairyFoodbornediseaseoutbreakHazardContaminationFoodintoleranceReinstatedfoodhandlerLegumesAldenteEnvironmentalinfluencesMenuElectronicorderingDrystorageUse bydateInternalinfluencesCommerciallyprocessedCoagulateSourdoughCaramelizationGlutenMineralsPre-preparationConcentrateddairyFoodpreferenceEconomicinfluencesFood-contactsurfaceFixedexpenseFoodSnacksTime-savingstrategyStarterRichdoughFree!Ready-to-eatfoodsCross-contactFrozenfoodsDinnerValuesystemHouseholdbudgetLeandoughFermentationDietaryfiberKneadingStrategySanitizeSanitizerTraditionalvs.nontraditionalmealtimesCore/internaltemperatureCollaborationScratchcookingdishesTemperatureCleanTextureFoodallergyTeamworkFiberNutrientMealmanagerEmulsificationStarchSemi-homemadecooking/speedscratch dishesNutritionFactsLabelOmega-3 fattyacidsElastinBlendsProofingFarmer’smarketMealpatternBreakfastSell-bydatePathogenRestrictedfoodhandlerVarietyWarehouseshoppingWiltedMarketorderConveniencestoreWorkplanFortifiedHerbsHealthfoodstoreFinished/conveniencefoodRefrigeratedstorageCategoryHomogenizationTemperatureabuseDovetailingRecipeFoodcooperativeCaseSpice%DailyValueMediainfluencesFlexibleexpenseSupermarket/supercenterPsychologicalinfluencesTechnologicalinfluencesMenuplanningSituationalfactorsCholesterolNutrient-DenseFoodOsteoporosisExternalinfluencesConvertedriceYeastCeliacdiseaseCarbohydratesPhysiologicalinfluencesCross-contaminationLunchContacttimeIncomeCholesterolCulturalinfluencesTime/TemperatureControl for SafetyNon-peakhoursWellnessSeasonPasteurizationFoodborneillness/diseaseExpirationdateAlbumenTimetableHand-contactsurfaceExcludedfoodhandlerMarblingPromptlyFoodspendingplanFatsShapeTemperatureDangerZoneFlavorGuidelineCultureddairyFoodbornediseaseoutbreakHazardContaminationFoodintoleranceReinstatedfoodhandlerLegumesAldenteEnvironmentalinfluencesMenuElectronicorderingDrystorageUse bydateInternalinfluencesCommerciallyprocessedCoagulateSourdoughCaramelizationGlutenMineralsPre-preparationConcentrateddairyFoodpreferenceEconomicinfluencesFood-contactsurfaceFixedexpense

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