Washinginstandingwater. 41°F. At roomtemperature Clean andsanitizethem. Separateequipment. Nominimumtime. Using thesame cuttingboard for rawmeat andvegetables. Thawingfood oncounters. Quickly FreeSpoonImmediatelyafterward. cross-contamination. FruitSalad 41°F–135°F. Underrunningwater. Preparein smallbatches. Washinginstandingwater. 41°F. At roomtemperature Clean andsanitizethem. Separateequipment. Nominimumtime. Using thesame cuttingboard for rawmeat andvegetables. Thawingfood oncounters. Quickly FreeSpoonImmediatelyafterward. cross-contamination. FruitSalad 41°F–135°F. Underrunningwater. Preparein smallbatches. 

Culinary 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. Washing in standing water.
  2. 41°F.
  3. At room temperature
  4. Clean and sanitize them.
  5. Separate equipment.
  6. No minimum time.
  7. Using the same cutting board for raw meat and vegetables.
  8. Thawing food on counters.
  9. Quickly
  10. Free Spoon
  11. Immediately afterward.
  12. cross-contamination.
  13. Fruit Salad
  14. 41°F–135°F.
  15. Under running water.
  16. Prepare in small batches.