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


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
  1. Thawing food on counters.
  2. 41°F.
  3. 41°F–135°F.
  4. At room temperature
  5. No minimum time.
  6. cross-contamination.
  7. Using the same cutting board for raw meat and vegetables.
  8. Washing in standing water.
  9. Free Spoon
  10. Clean and sanitize them.
  11. Prepare in small batches.
  12. Fruit Salad
  13. Separate equipment.
  14. Immediately afterward.
  15. Under running water.
  16. Quickly