Food Bingo Cards for the Classroom, With a Clue for Every Food

Print a different food bingo card for every pupil, then call each food by its name or by its clue.

Tap a square to mark it. For a PDF, press Print and choose Save as PDF.

Card 1 of 6

Card 2 of 6

Card 3 of 6

Card 4 of 6

Card 5 of 6

Card 6 of 6

Card 1 of 6

5 × 5
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Foods list, 60 foods. Paste your own to replace it, or type to add to it.

Cards per printed page

What you type stays in this browser. It is only put into a link when you press Share.

Ready to play

60 foods in the bag

Every food is called once, in random order.

Playing with 60 foods. The game is kept in this browser until you start a new one.

Called so far 0

Nothing called yet. Each call is listed here so a winning card can be checked.

Next step Print a food word search for early finishersPick a pupil to read the next clue

How it works

This is food bingo for the classroom: 60 everyday foods, 12 from each of 5 food groups, with a clue for each. The page opens with 6 cards. Set How many cards to your class size and print.

Read the full guide

Call the word, the clue or the group

Press Call the game, then Call the next one. Each press shows one food and its clue. With English learners, read only the clue: a long yellow fruit that you peel. Pupils find Banana. In a nutrition unit, say the food and have pupils name its food group before they cover it. Print the call sheet lists all 60 with their clues.

Fit the game to your class

A 5 × 5 card holds 24 of the 60 foods around a free center. Delete lines from the word list and the cards follow. For kindergarten, choose 3 × 3 and keep a dozen foods your pupils know. A food you type in has no clue, so call it by name.

  • With all 60 foods and 25 cards of 5 × 5, a first line usually comes between calls 12 and 22.
  • For a shorter game, cut the word list to 30 foods. The first line then comes between calls 7 and 12.
  • Tomato, Cucumber, Pumpkin and Green beans hold seeds, so a botanist calls them fruits. Cooks and food group charts file them under vegetables.

Questions and answers

How do you play food group bingo?

Call a food and ask which group it belongs to before anyone covers it: fruits, vegetables, grains, protein foods or dairy. The list under the tool is sorted by group, 12 foods in each, so you can check an answer at a glance.

Which foods sit in a group that surprises pupils?

Eggs are a protein food, not dairy, though stores shelve them together. Peanuts are a legume, like beans, and both are protein foods. Popcorn and Cornbread are grains, while fresh Corn is a vegetable. Raisins are dried grapes, so they stay fruit.

Does it work as nutrition bingo?

As a vocabulary game, yes. It names foods and their groups and stops there: no serving sizes, no good or bad foods and no diet advice. Your own health curriculum supplies the rest.

Why is there no butter, avocado or ice cream?

Food guides place fats and sweets differently, and some leave them out, so this set stops at five groups. Type Butter, Avocado or Ice cream into the word list if your unit covers them.

All 60 foods

Fruits 12

  • Apple A round fruit that grows on a tree. It can be red, green or yellow, and it crunches when you bite it.
  • Banana A long yellow fruit that you peel. It grows in bunches.
  • Blueberry A small, round, dark blue fruit that grows on a bush. Often baked into muffins.
  • Grapes Small round fruits that grow in bunches on a vine. They can be green, red or purple.
  • Mango A tropical fruit with sweet golden flesh around one big, flat seed.
  • Orange A round citrus fruit with a thick peel. Its name is also a color.
  • Peach A soft, juicy fruit with fuzzy skin and one large, hard pit in the middle.
  • Pear A green or yellow fruit that grows on a tree. It is narrow at the top and wide at the bottom.
  • Pineapple A tropical fruit with rough, spiky skin, a crown of stiff leaves and sweet yellow flesh.
  • Raisins Small, dark and wrinkled. Each one was a juicy fruit on a vine before it was dried. Dried fruit is still fruit.
  • Strawberry A red fruit shaped a little like a heart, dotted on the outside with what look like tiny seeds.
  • Watermelon A big green fruit that grows on a vine along the ground. Inside it is red and juicy.

Vegetables 12

  • Broccoli A green vegetable that looks like a little tree. You eat its flower buds and its stalk.
  • Carrot A long orange root that grows under the ground. It is crunchy when raw.
  • Celery Long, pale green stalks with strings inside. It crunches loudly.
  • Corn Yellow kernels in rows on a cob. Picked young and eaten fresh, it counts as a vegetable.
  • Cucumber Long, with dark green skin and a pale, watery inside. Pickles are made from it.
  • Green beans Long, thin green pods that you eat whole, with the small seeds still inside.
  • Lettuce Crisp green leaves. The base of most salads and a layer in many sandwiches.
  • Onion A round bulb made of layers. Cutting it can make your eyes water.
  • Potato It grows under the ground and has brown, red or yellow skin. It can be mashed, baked or cut into fries.
  • Pumpkin A big, round, orange squash that grows on a vine. It is baked into pie and carved in the fall.
  • Spinach Soft, dark green leaves, eaten raw in a salad or cooked, when they shrink a lot.
  • Tomato Red, round and juicy, and the base of ketchup and pizza sauce. A botanist calls it a fruit. Cooks count it as a vegetable.

Grains 12

  • Bagel A chewy roll shaped like a ring, with a hole in the middle. The dough is boiled before it is baked.
  • Bread Baked from flour and water into a loaf, then sliced for toast and sandwiches.
  • Cereal Flakes, puffs or rings made from grain, poured from a box into a bowl at breakfast.
  • Cornbread Crumbly, golden and baked in a pan from cornmeal. Often served with chili.
  • Crackers Thin, dry, crisp squares or rounds baked from flour. Often eaten with soup.
  • Granola Rolled oats baked with honey or syrup until crisp, often with nuts and dried fruit mixed in.
  • Oatmeal Oats cooked soft into a warm breakfast bowl. Some people call it porridge.
  • Pancake A flat, round cake made from batter and cooked on a hot griddle. Often stacked, with syrup on top.
  • Pasta Dough made from wheat flour, shaped into tubes, bows, shells or long strings, then boiled.
  • Popcorn Dried kernels that burst open and puff up white when they are heated. A movie snack.
  • Rice Small white or brown grains, cooked in water until soft. The main food of over half the people in the world.
  • Tortilla A thin, round flatbread that is folded into tacos and rolled into burritos.

Protein foods 12

  • Almonds Oval tree nuts with a thin brown skin and a pale inside. Often sliced on top of salads and baked goods.
  • Beef Meat from cattle. Hamburgers and steaks are made from it.
  • Black beans Small, dark, shiny seeds from a pod, sold dried or in cans and common in burritos and soups.
  • Chicken Meat from the most common farm bird. Drumsticks, wings and nuggets are made from it.
  • Chickpeas Round, tan seeds also called garbanzo beans. Mashed, they become hummus.
  • Eggs Laid by hens, with a shell, a white and a yolk. Stores keep them in the dairy case, yet they are not dairy.
  • Fish It swims in rivers, lakes and the sea. Salmon, tuna and cod are kinds of it.
  • Lentils Tiny seeds shaped like a lens, in brown, green or red. They cook down into soups and stews.
  • Peanuts They grow under the ground in a bumpy tan shell. A botanist calls them a legume, like beans, and not a nut.
  • Shrimp A small, curved shellfish from the sea that turns pink when it is cooked.
  • Tofu A soft white block made from soybeans. It takes on the flavor of the sauce it is cooked in.
  • Turkey Meat from a large bird, roasted whole at Thanksgiving and sliced thin for sandwiches.

Dairy 12

  • Buttermilk A thick, sour dairy drink. Bakers stir it into biscuit dough.
  • Cheddar A firm cheese, pale or dyed orange, named for a village in England. It can taste mild or sharp.
  • Cheese Made by curdling milk and pressing the solid curds. It comes in blocks, slices and shreds.
  • Feta A white, crumbly, salty cheese from Greece, made from sheep's or goat's milk and kept in brine.
  • Kefir A tangy, fermented milk drink, thin enough to pour into a glass.
  • Milk A white drink that comes from cows, goats and sheep. Every other dairy food starts as this.
  • Mozzarella A soft, white cheese from Italy. On a hot pizza it melts and pulls into long strings.
  • Parmesan A hard, aged Italian cheese, usually grated over spaghetti.
  • Ricotta A soft, white Italian cheese that you scoop with a spoon. It fills lasagna and stuffed shells.
  • String cheese A stick of cheese that you peel into thin strips. A lunch box snack.
  • Swiss cheese A pale yellow cheese known for its holes.
  • Yogurt Milk made thick and tangy by bacteria. Eaten with a spoon, often with fruit.

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