Separateequipment. Clean andsanitizethem. FruitSalad Thawingfood oncounters. Washinginstandingwater. At roomtemperature Preparein smallbatches. cross-contamination. Using thesame cuttingboard for rawmeat andvegetables. 41°F. FreeSpoon41°F–135°F. Immediatelyafterward. Quickly Nominimumtime. Underrunningwater. Separateequipment. Clean andsanitizethem. FruitSalad Thawingfood oncounters. Washinginstandingwater. At roomtemperature Preparein smallbatches. cross-contamination. Using thesame cuttingboard for rawmeat andvegetables. 41°F. FreeSpoon41°F–135°F. Immediatelyafterward. Quickly Nominimumtime. Underrunningwater. 

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