MineralsCaseReinstatedfoodhandlerCarbohydratesLeandoughTimetableProofingTraditionalvs.nontraditionalmealtimesElectronicorderingRefrigeratedstorageExpirationdatePre-preparationGuidelineDinnerLunchValuesystemCoagulateDrystoragePhysiologicalinfluencesRestrictedfoodhandlerExternalinfluencesMediainfluencesExcludedfoodhandlerWarehouseshoppingFoodspendingplanFrozenfoodsWorkplanMarblingSourdoughFatsFinished/conveniencefoodHand-contactsurfaceUse bydateFoodintoleranceTemperatureabuseNon-peakhoursFortifiedEconomicinfluencesVarietySituationalfactorsTime/TemperatureControl for SafetyTechnologicalinfluencesElastinFoodbornediseaseoutbreakDovetailingConvertedriceRichdoughFood-contactsurfaceFoodcooperativeTemperatureFree!Supermarket/supercenterMealmanagerSemi-homemadecooking/speedscratch dishesCulturalinfluencesStarchPasteurizationConcentrateddairyLegumesCross-contaminationHazardOsteoporosisShapeBlendsFoodborneillness/diseaseCeliacdiseaseKneadingDietaryfiberContacttimeAldenteFarmer’smarketCollaborationHomogenizationScratchcookingdishesFoodallergyFoodSanitizerTemperatureDangerZoneFiberTextureNutritionFactsLabelPsychologicalinfluencesMarketorderWellnessWilted%DailyValueNutrientSanitizeCholesterolInternalinfluencesFoodpreferencePathogenCaramelizationHouseholdbudgetEmulsificationSell-bydateConveniencestoreTime-savingstrategySnacksFixedexpenseFermentationAlbumenSeasonNutrient-DenseFoodStarterBreakfastCategorySpiceMenuHerbsCultureddairyEnvironmentalinfluencesCleanIncomeReady-to-eatfoodsOmega-3 fattyacidsGlutenCross-contactFlexibleexpenseMealpatternCommerciallyprocessedRecipePromptlyMenuplanningFlavorCore/internaltemperatureStrategyYeastContaminationCholesterolTeamworkHealthfoodstoreMineralsCaseReinstatedfoodhandlerCarbohydratesLeandoughTimetableProofingTraditionalvs.nontraditionalmealtimesElectronicorderingRefrigeratedstorageExpirationdatePre-preparationGuidelineDinnerLunchValuesystemCoagulateDrystoragePhysiologicalinfluencesRestrictedfoodhandlerExternalinfluencesMediainfluencesExcludedfoodhandlerWarehouseshoppingFoodspendingplanFrozenfoodsWorkplanMarblingSourdoughFatsFinished/conveniencefoodHand-contactsurfaceUse bydateFoodintoleranceTemperatureabuseNon-peakhoursFortifiedEconomicinfluencesVarietySituationalfactorsTime/TemperatureControl for SafetyTechnologicalinfluencesElastinFoodbornediseaseoutbreakDovetailingConvertedriceRichdoughFood-contactsurfaceFoodcooperativeTemperatureFree!Supermarket/supercenterMealmanagerSemi-homemadecooking/speedscratch dishesCulturalinfluencesStarchPasteurizationConcentrateddairyLegumesCross-contaminationHazardOsteoporosisShapeBlendsFoodborneillness/diseaseCeliacdiseaseKneadingDietaryfiberContacttimeAldenteFarmer’smarketCollaborationHomogenizationScratchcookingdishesFoodallergyFoodSanitizerTemperatureDangerZoneFiberTextureNutritionFactsLabelPsychologicalinfluencesMarketorderWellnessWilted%DailyValueNutrientSanitizeCholesterolInternalinfluencesFoodpreferencePathogenCaramelizationHouseholdbudgetEmulsificationSell-bydateConveniencestoreTime-savingstrategySnacksFixedexpenseFermentationAlbumenSeasonNutrient-DenseFoodStarterBreakfastCategorySpiceMenuHerbsCultureddairyEnvironmentalinfluencesCleanIncomeReady-to-eatfoodsOmega-3 fattyacidsGlutenCross-contactFlexibleexpenseMealpatternCommerciallyprocessedRecipePromptlyMenuplanningFlavorCore/internaltemperatureStrategyYeastContaminationCholesterolTeamworkHealthfoodstore

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