Thawingfood oncounters. Preparein smallbatches. Underrunningwater. Using thesame cuttingboard for rawmeat andvegetables. FreeSpoonClean andsanitizethem. Nominimumtime. Quickly Separateequipment. At roomtemperature 41°F. 41°F–135°F. Washinginstandingwater. Immediatelyafterward. FruitSalad cross-contamination. Thawingfood oncounters. Preparein smallbatches. Underrunningwater. Using thesame cuttingboard for rawmeat andvegetables. FreeSpoonClean andsanitizethem. Nominimumtime. Quickly Separateequipment. At roomtemperature 41°F. 41°F–135°F. Washinginstandingwater. Immediatelyafterward. FruitSalad 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. Thawing food on counters.
  2. Prepare in small batches.
  3. Under running water.
  4. Using the same cutting board for raw meat and vegetables.
  5. Free Spoon
  6. Clean and sanitize them.
  7. No minimum time.
  8. Quickly
  9. Separate equipment.
  10. At room temperature
  11. 41°F.
  12. 41°F–135°F.
  13. Washing in standing water.
  14. Immediately afterward.
  15. Fruit Salad
  16. cross-contamination.