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

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