Farmer’smarketPhysiologicalinfluencesStarterTeamworkUse bydateDinnerCholesterolContaminationStarchScratchcookingdishesYeastTime-savingstrategyMediainfluencesDrystorageWorkplanSanitize%DailyValueFoodHerbsSourdoughNon-peakhoursTraditionalvs.nontraditionalmealtimesFoodborneillness/diseaseMarblingContacttimeHazardLegumesDietaryfiberHouseholdbudgetFood-contactsurfaceReinstatedfoodhandlerFlavorEnvironmentalinfluencesConvertedriceStrategyFiberConcentrateddairyTemperatureDovetailingWarehouseshoppingElectronicorderingTemperatureDangerZoneTechnologicalinfluencesFrozenfoodsSeasonFortifiedTextureTemperatureabuseFermentationSemi-homemadecooking/speedscratch dishesHand-contactsurfaceMenuCleanCommerciallyprocessedPsychologicalinfluencesAldenteReady-to-eatfoodsFoodallergyCaramelizationExcludedfoodhandlerCeliacdiseaseLeandoughBlendsRefrigeratedstoragePasteurizationNutritionFactsLabelPromptlyCoagulateCarbohydratesTimetableValuesystemMealmanagerFoodintoleranceFinished/conveniencefoodFree!OsteoporosisSituationalfactorsMarketorderNutrient-DenseFoodRestrictedfoodhandlerAlbumenExpirationdateEmulsificationKneadingFlexibleexpenseCross-contaminationVarietyWiltedConveniencestoreFoodpreferenceCategoryNutrientMenuplanningCollaborationCholesterolSnacksElastinPathogenShapeInternalinfluencesMineralsMealpatternWellnessPre-preparationEconomicinfluencesFatsSpiceCulturalinfluencesCultureddairySanitizerBreakfastFoodspendingplanCross-contactRichdoughRecipeExternalinfluencesSupermarket/supercenterFixedexpenseProofingFoodbornediseaseoutbreakIncomeCaseGuidelineHomogenizationSell-bydateGlutenTime/TemperatureControl for SafetyCore/internaltemperatureLunchOmega-3 fattyacidsHealthfoodstoreFoodcooperativeFarmer’smarketPhysiologicalinfluencesStarterTeamworkUse bydateDinnerCholesterolContaminationStarchScratchcookingdishesYeastTime-savingstrategyMediainfluencesDrystorageWorkplanSanitize%DailyValueFoodHerbsSourdoughNon-peakhoursTraditionalvs.nontraditionalmealtimesFoodborneillness/diseaseMarblingContacttimeHazardLegumesDietaryfiberHouseholdbudgetFood-contactsurfaceReinstatedfoodhandlerFlavorEnvironmentalinfluencesConvertedriceStrategyFiberConcentrateddairyTemperatureDovetailingWarehouseshoppingElectronicorderingTemperatureDangerZoneTechnologicalinfluencesFrozenfoodsSeasonFortifiedTextureTemperatureabuseFermentationSemi-homemadecooking/speedscratch dishesHand-contactsurfaceMenuCleanCommerciallyprocessedPsychologicalinfluencesAldenteReady-to-eatfoodsFoodallergyCaramelizationExcludedfoodhandlerCeliacdiseaseLeandoughBlendsRefrigeratedstoragePasteurizationNutritionFactsLabelPromptlyCoagulateCarbohydratesTimetableValuesystemMealmanagerFoodintoleranceFinished/conveniencefoodFree!OsteoporosisSituationalfactorsMarketorderNutrient-DenseFoodRestrictedfoodhandlerAlbumenExpirationdateEmulsificationKneadingFlexibleexpenseCross-contaminationVarietyWiltedConveniencestoreFoodpreferenceCategoryNutrientMenuplanningCollaborationCholesterolSnacksElastinPathogenShapeInternalinfluencesMineralsMealpatternWellnessPre-preparationEconomicinfluencesFatsSpiceCulturalinfluencesCultureddairySanitizerBreakfastFoodspendingplanCross-contactRichdoughRecipeExternalinfluencesSupermarket/supercenterFixedexpenseProofingFoodbornediseaseoutbreakIncomeCaseGuidelineHomogenizationSell-bydateGlutenTime/TemperatureControl for SafetyCore/internaltemperatureLunchOmega-3 fattyacidsHealthfoodstoreFoodcooperative

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