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

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