HazardHerbsSituationalfactorsLeandoughVariety%DailyValueRestrictedfoodhandlerTeamworkWorkplanMarblingFarmer’smarketMineralsTemperatureabuseFoodintoleranceFree!Semi-homemadecooking/speedscratch dishesHomogenizationElectronicorderingFortifiedRefrigeratedstorageCholesterolAldenteElastinExpirationdateWellnessCross-contaminationMenuBreakfastShapeSanitizeExcludedfoodhandlerSell-bydateDinnerFinished/conveniencefoodSourdoughFiberStarterSeasonSanitizerPsychologicalinfluencesFermentationFoodallergyFrozenfoodsOsteoporosisValuesystemEmulsificationContacttimeFood-contactsurfaceTime/TemperatureControl for SafetyFoodbornediseaseoutbreakCommerciallyprocessedPathogenHealthfoodstoreCulturalinfluencesCleanFlexibleexpenseCaramelizationMenuplanningExternalinfluencesConveniencestoreLegumesContaminationCategoryPhysiologicalinfluencesLunchRichdoughCross-contactSpiceMealmanagerHouseholdbudgetOmega-3 fattyacidsNutrient-DenseFoodStarchReady-to-eatfoodsDietaryfiberFoodpreferenceAlbumenNutritionFactsLabelGuidelineSupermarket/supercenterConcentrateddairyKneadingDovetailingCore/internaltemperatureGlutenTraditionalvs.nontraditionalmealtimesPromptlyYeastBlendsFlavorTimetableStrategyTextureTechnologicalinfluencesEconomicinfluencesEnvironmentalinfluencesCollaborationReinstatedfoodhandlerFoodspendingplanFatsTemperatureDangerZoneSnacksConvertedriceWarehouseshoppingFoodcooperativeDrystorageRecipePasteurizationPre-preparationMealpatternFoodFoodborneillness/diseaseCarbohydratesCaseCoagulateUse bydateFixedexpenseCultureddairyCeliacdiseaseIncomeWiltedCholesterolMarketorderScratchcookingdishesNon-peakhoursProofingNutrientTime-savingstrategyHand-contactsurfaceTemperatureInternalinfluencesMediainfluencesHazardHerbsSituationalfactorsLeandoughVariety%DailyValueRestrictedfoodhandlerTeamworkWorkplanMarblingFarmer’smarketMineralsTemperatureabuseFoodintoleranceFree!Semi-homemadecooking/speedscratch dishesHomogenizationElectronicorderingFortifiedRefrigeratedstorageCholesterolAldenteElastinExpirationdateWellnessCross-contaminationMenuBreakfastShapeSanitizeExcludedfoodhandlerSell-bydateDinnerFinished/conveniencefoodSourdoughFiberStarterSeasonSanitizerPsychologicalinfluencesFermentationFoodallergyFrozenfoodsOsteoporosisValuesystemEmulsificationContacttimeFood-contactsurfaceTime/TemperatureControl for SafetyFoodbornediseaseoutbreakCommerciallyprocessedPathogenHealthfoodstoreCulturalinfluencesCleanFlexibleexpenseCaramelizationMenuplanningExternalinfluencesConveniencestoreLegumesContaminationCategoryPhysiologicalinfluencesLunchRichdoughCross-contactSpiceMealmanagerHouseholdbudgetOmega-3 fattyacidsNutrient-DenseFoodStarchReady-to-eatfoodsDietaryfiberFoodpreferenceAlbumenNutritionFactsLabelGuidelineSupermarket/supercenterConcentrateddairyKneadingDovetailingCore/internaltemperatureGlutenTraditionalvs.nontraditionalmealtimesPromptlyYeastBlendsFlavorTimetableStrategyTextureTechnologicalinfluencesEconomicinfluencesEnvironmentalinfluencesCollaborationReinstatedfoodhandlerFoodspendingplanFatsTemperatureDangerZoneSnacksConvertedriceWarehouseshoppingFoodcooperativeDrystorageRecipePasteurizationPre-preparationMealpatternFoodFoodborneillness/diseaseCarbohydratesCaseCoagulateUse bydateFixedexpenseCultureddairyCeliacdiseaseIncomeWiltedCholesterolMarketorderScratchcookingdishesNon-peakhoursProofingNutrientTime-savingstrategyHand-contactsurfaceTemperatureInternalinfluencesMediainfluences

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