1TablespoonDryMeasuringCup2cupsAmount ofIngredientsTurner Fold-InFatSugarWaterSteamSpoonIn andLevelChopCoveringFoodsRoundShallow 8 fluidouncesStandingTimeMixingBowlCut-In Chef'sKnifeWhisk3/4cupLiquidMeasuringCupsStraightEdgeSpatulaWhip1/2cup1poundPastryBlenderAmountof FoodTongsCreamPackandLevelColander1/8cupCookingTemperature1/3cupMince1gallonSimmerSerratedKnifeFlatSurfaceEye LevelParingKnifeRubberScraper1cupSaute1TablespoonDryMeasuringCup2cupsAmount ofIngredientsTurner Fold-InFatSugarWaterSteamSpoonIn andLevelChopCoveringFoodsRoundShallow 8 fluidouncesStandingTimeMixingBowlCut-In Chef'sKnifeWhisk3/4cupLiquidMeasuringCupsStraightEdgeSpatulaWhip1/2cup1poundPastryBlenderAmountof FoodTongsCreamPackandLevelColander1/8cupCookingTemperature1/3cupMince1gallonSimmerSerratedKnifeFlatSurfaceEye LevelParingKnifeRubberScraper1cupSaute

Kitchen Management 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
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
  1. 1 Tablespoon
  2. Dry Measuring Cup
  3. 2 cups
  4. Amount of Ingredients
  5. Turner
  6. Fold-In
  7. Fat Sugar Water
  8. Steam
  9. Spoon In and Level
  10. Chop
  11. Covering Foods
  12. Round Shallow
  13. 8 fluid ounces
  14. Standing Time
  15. Mixing Bowl
  16. Cut-In
  17. Chef's Knife
  18. Whisk
  19. 3/4 cup
  20. Liquid Measuring Cups
  21. Straight Edge Spatula
  22. Whip
  23. 1/2 cup
  24. 1 pound
  25. Pastry Blender
  26. Amount of Food
  27. Tongs
  28. Cream
  29. Pack and Level
  30. Colander
  31. 1/8 cup
  32. Cooking Temperature
  33. 1/3 cup
  34. Mince
  35. 1 gallon
  36. Simmer
  37. Serrated Knife
  38. Flat Surface Eye Level
  39. Paring Knife
  40. Rubber Scraper
  41. 1 cup
  42. Saute