NotesSignatureSchoollocationRecipeRecipeServingsProductionsheetServedProductionSheetsRecipenumberRecipeMethodStepsOfferverseserveProductionSheetsPlannedRecipePortionProductionsheettemperaturesProductionsheet caseamountusedScoops SpoodlesDateGradeReimbursablemealProductionsheetleftoverRecipeCCPProductionsheetmenu itemProductionsheetmealserviceRecipemethodsProductionsheetsubstitutionPortionsizeProductionsheetrecipenumberChartwellHACCPprocess #2same dayservice noleftoversLeftoverkeyRecipeingredientsSubRecipesNotesSignatureSchoollocationRecipeRecipeServingsProductionsheetServedProductionSheetsRecipenumberRecipeMethodStepsOfferverseserveProductionSheetsPlannedRecipePortionProductionsheettemperaturesProductionsheet caseamountusedScoops SpoodlesDateGradeReimbursablemealProductionsheetleftoverRecipeCCPProductionsheetmenu itemProductionsheetmealserviceRecipemethodsProductionsheetsubstitutionPortionsizeProductionsheetrecipenumberChartwellHACCPprocess #2same dayservice noleftoversLeftoverkeyRecipeingredientsSubRecipes

Recipe & production record Bingo - 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. Notes
  2. Signature
  3. School location
  4. Recipe
  5. Recipe Servings
  6. Production sheet Served
  7. Production Sheets
  8. Recipe number
  9. Recipe Method Steps
  10. Offer verse serve
  11. Production Sheets Planned
  12. Recipe Portion
  13. Production sheet temperatures
  14. Production sheet case amount used
  15. Scoops
  16. Spoodles
  17. Date
  18. Grade
  19. Reimbursable meal
  20. Production sheet leftover
  21. Recipe CCP
  22. Production sheet menu item
  23. Production sheet meal service
  24. Recipe methods
  25. Production sheet substitution
  26. Portion size
  27. Production sheet recipe number
  28. Chartwell HACCP process #2 same day service no leftovers
  29. Leftover key
  30. Recipe ingredients
  31. Sub Recipes