EveryweekHow often shouldsalt and peppershakers, andsugar bowls beemptied andwashed?DairyWhat foodgroup iscreamcheese?Bakingsoda orsalt.What shouldyou pour onsmall fires?Wash yourhands andyour utensilsyou used.What shouldyou alwaysdo afterhandling rawmeat?165degreesFahrenheitWhatdegreesshouldpoultry be atto kill germs?AknifeWhat shouldyou notleave in sinkor loose in adrawer?Jewelry,excessivemakeup, andperfumeWhat shouldyou NOT wearin thekitchen/whenhandling food?Smokeor chewgum.What shouldyou not do infoodproductionareas?Small pieceswith a broomand dust pan.Big pieces withpapertowel.How shouldbroken glassbecleaned/pickedup?Porkandchicken.Whatshould notbe servedrare?Put a damprag/clothunder yourcuttingboard.What shouldyou do ifyour cuttingboard iswobbly?SantokuKnifeWhat knife isbest used forslicing,mincing, anddicing?BreadknifeWhich knifeis best usedfor cuttingbig chunksof food?It shouldbe coldwater.How shouldyour water bewhen washingfruit orvegetables?Chemicalsandcleaningsupplies.What shouldyou alwayskeep foodseparatedfrom?82degreesCelsiusAt whatdegreesshould waterbe to sanitizedishware?WashyourhandsWhat shouldyou do before,during, andafter handlingfood?Upsidedown.How shoulddishes beplaced onrinse rack?Call 9911on theschoolphone.If someoneis in anemergencywhat shouldyou do?40degreesandbelow.Whattemperatureshould arefrigeratorbe at?Always havedry handsand don't tugon its wire.How shouldyou pull outof handle aplugged indevice?Sliceverticallyfrom theroot downWhat's thefirst stepfor cuttingan onion?Withintwohours.How long afterserving shouldyou refrigerateor freezeleftovers?Use a stepstool orask ateammate.What shouldyou do if youcan't reachsomething ora high place?EveryweekHow often shouldsalt and peppershakers, andsugar bowls beemptied andwashed?DairyWhat foodgroup iscreamcheese?Bakingsoda orsalt.What shouldyou pour onsmall fires?Wash yourhands andyour utensilsyou used.What shouldyou alwaysdo afterhandling rawmeat?165degreesFahrenheitWhatdegreesshouldpoultry be atto kill germs?AknifeWhat shouldyou notleave in sinkor loose in adrawer?Jewelry,excessivemakeup, andperfumeWhat shouldyou NOT wearin thekitchen/whenhandling food?Smokeor chewgum.What shouldyou not do infoodproductionareas?Small pieceswith a broomand dust pan.Big pieces withpapertowel.How shouldbroken glassbecleaned/pickedup?Porkandchicken.Whatshould notbe servedrare?Put a damprag/clothunder yourcuttingboard.What shouldyou do ifyour cuttingboard iswobbly?SantokuKnifeWhat knife isbest used forslicing,mincing, anddicing?BreadknifeWhich knifeis best usedfor cuttingbig chunksof food?It shouldbe coldwater.How shouldyour water bewhen washingfruit orvegetables?Chemicalsandcleaningsupplies.What shouldyou alwayskeep foodseparatedfrom?82degreesCelsiusAt whatdegreesshould waterbe to sanitizedishware?WashyourhandsWhat shouldyou do before,during, andafter handlingfood?Upsidedown.How shoulddishes beplaced onrinse rack?Call 9911on theschoolphone.If someoneis in anemergencywhat shouldyou do?40degreesandbelow.Whattemperatureshould arefrigeratorbe at?Always havedry handsand don't tugon its wire.How shouldyou pull outof handle aplugged indevice?Sliceverticallyfrom theroot downWhat's thefirst stepfor cuttingan onion?Withintwohours.How long afterserving shouldyou refrigerateor freezeleftovers?Use a stepstool orask ateammate.What shouldyou do if youcan't reachsomething ora high place?

Untitled 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. How often should salt and pepper shakers, and sugar bowls be emptied and washed?
    Every week
  2. What food group is cream cheese?
    Dairy
  3. What should you pour on small fires?
    Baking soda or salt.
  4. What should you always do after handling raw meat?
    Wash your hands and your utensils you used.
  5. What degrees should poultry be at to kill germs?
    165 degrees Fahrenheit
  6. What should you not leave in sink or loose in a drawer?
    A knife
  7. What should you NOT wear in the kitchen/when handling food?
    Jewelry, excessive makeup, and perfume
  8. What should you not do in food production areas?
    Smoke or chew gum.
  9. How should broken glass be cleaned/picked up?
    Small pieces with a broom and dust pan. Big pieces with papertowel.
  10. What should not be served rare?
    Pork and chicken.
  11. What should you do if your cutting board is wobbly?
    Put a damp rag/cloth under your cutting board.
  12. What knife is best used for slicing, mincing, and dicing?
    Santoku Knife
  13. Which knife is best used for cutting big chunks of food?
    Bread knife
  14. How should your water be when washing fruit or vegetables?
    It should be cold water.
  15. What should you always keep food separated from?
    Chemicals and cleaning supplies.
  16. At what degrees should water be to sanitize dishware?
    82 degrees Celsius
  17. What should you do before, during, and after handling food?
    Wash your hands
  18. How should dishes be placed on rinse rack?
    Upside down.
  19. If someone is in an emergency what should you do?
    Call 9911 on the school phone.
  20. What temperature should a refrigerator be at?
    40 degrees and below.
  21. How should you pull out of handle a plugged in device?
    Always have dry hands and don't tug on its wire.
  22. What's the first step for cutting an onion?
    Slice vertically from the root down
  23. How long after serving should you refrigerate or freeze leftovers?
    Within two hours.
  24. What should you do if you can't reach something or a high place?
    Use a step stool or ask a teammate.