(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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Cross Contamination
The transfer of microorganisms to food from other sources; for example, hands, equipment and
other food or between unprocessed/raw material and processed/final food products
Bacteria
Single celled organisms that can replicate to cause deterioration to a food.
What should you use to dry up your dishes?
Tea-Towel
Red meat should be cut on which colour board?
Red Cutting Board
Temperature danger zone (range)
Between 4 - 60 degrees
Free!
How do you pass a knife to somebody else?
Handle towards the other person
Dairy Should be prepared on which coloured board?
White Cutting Board
Microbial Contamination
Deterioration of the sensory, physical or chemical properties of food due to exposure to conditions
that result in the production of moulds, yeasts or bacteria.
Washing up water needs to be...
Hot and Soapy
Preservation
The processing of food to eliminate or control conditions that cause spoilage; for example,
dehydration, canning, freezing, jam making, pickling, ultra-heat treatment.
When removing items from the oven, what should you use to protect yourself?
Oven Mitts
How long should I wash my hands for?
20 seconds
Temperature Danger Zone
The range of temperature whereby micro-organisms are at their peak of growth.
Food Spoilage
Damage to food, which causes deterioration in the colour, flavour, odour or consistency of a food
product.
Yeast needs three things to survive...
Warmth, Moisture and Food
