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

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