135MSDSThe mostcommonfoodborneillnessassociated withbeefPantryboulangerPathogensThe solution usedto remove greaseand food particlesfrom surfaces priorto sanitizing.IndustrialrevolutionFoodborneillness7deepfatfryerGardemanger165AfricaBiscuitmethodchef'shat20thirdMiseen placbakingsodacateringThis tool isused to dryleafy greensafter beingwashedOSHAFIFOWho wasknown as"The cook ofkings and theKing of cooks"creamingmethodACThe mostcommonfoodborneillnessassociated withchickenquickservicetravel&tourismphysicalCoordinateskitchenactivities anddirects staff135MSDSThe mostcommonfoodborneillnessassociated withbeefPantryboulangerPathogensThe solution usedto remove greaseand food particlesfrom surfaces priorto sanitizing.IndustrialrevolutionFoodborneillness7deepfatfryerGardemanger165AfricaBiscuitmethodchef'shat20thirdMiseen placbakingsodacateringThis tool isused to dryleafy greensafter beingwashedOSHAFIFOWho wasknown as"The cook ofkings and theKing of cooks"creamingmethodACThe mostcommonfoodborneillnessassociated withchickenquickservicetravel&tourismphysicalCoordinateskitchenactivities anddirects staff

Culinary - 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. 135
  2. MSDS
  3. The most common foodborne illness associated with beef
  4. Pantry
  5. boulanger
  6. Pathogens
  7. The solution used to remove grease and food particles from surfaces prior to sanitizing.
  8. Industrial revolution
  9. Foodborne illness
  10. 7
  11. deep fat fryer
  12. Garde manger
  13. 165
  14. Africa
  15. Biscuit method
  16. chef's hat
  17. 20
  18. third
  19. Mise en plac
  20. baking soda
  21. catering
  22. This tool is used to dry leafy greens after being washed
  23. OSHA
  24. FIFO
  25. Who was known as "The cook of kings and the King of cooks"
  26. creaming method
  27. A
  29. C
  30. The most common foodborne illness associated with chicken
  31. quick service
  32. travel & tourism
  33. physical
  34. Coordinates kitchen activities and directs staff