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

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