FlowchartToxinFoodwarmer Back-of-the-house AdvocacyReduceProfitAlkalinePerformanceevaluationform BakeTongsFlowof food Braisingpan MarinateWalk-inrefrigerator On-the-jobtraining Walk-infreezerTemperaturedanger zone Foodborneillness MoldFoodcost Steamtable complimentaryWorkers’compensation BacteriaAccompanimentAcidHorsd’oeuvres(orDERVS) Convectionoven RoastSanitaryRésuméConventional(standard)oven CondimentHazard(contaminant)Bakepan Healthhazard ColandercrosscontaminationBoilContaminationParingknife Microwaveoven BarbecueHACCPOSHABasteYeastPuréeCustomerservice SlicerAlkalineChef’sknife Front-of-the-house Deepfry FlowchartToxinFoodwarmer Back-of-the-house AdvocacyReduceProfitAlkalinePerformanceevaluationform BakeTongsFlowof food Braisingpan MarinateWalk-inrefrigerator On-the-jobtraining Walk-infreezerTemperaturedanger zone Foodborneillness MoldFoodcost Steamtable complimentaryWorkers’compensation BacteriaAccompanimentAcidHorsd’oeuvres(orDERVS) Convectionoven RoastSanitaryRésuméConventional(standard)oven CondimentHazard(contaminant)Bakepan Healthhazard ColandercrosscontaminationBoilContaminationParingknife Microwaveoven BarbecueHACCPOSHABasteYeastPuréeCustomerservice SlicerAlkalineChef’sknife Front-of-the-house Deepfry 

HSC team RUSsELl (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
43
44
45
46
47
48
49
50
51
52
53
54
55
  1. Flowchart
  2. Toxin
  3. Food warmer
  4. Back-of-the-house
  5. Advocacy
  6. Reduce
  7. Profit
  8. Alkaline
  9. Performance evaluation form
  10. Bake
  11. Tongs
  12. Flow of food
  13. Braising pan
  14. Marinate
  15. Walk-in refrigerator
  16. On-the-job training
  17. Walk-in freezer
  18. Temperature danger zone
  19. Foodborne illness
  20. Mold
  21. Food cost
  22. Steam table
  23. complimentary
  24. Workers’ compensation
  25. Bacteria
  26. Accompaniment
  27. Acid
  28. Hors d’oeuvres (or DERVS)
  29. Convection oven
  30. Roast
  31. Sanitary
  32. Résumé
  33. Conventional (standard) oven
  34. Condiment
  35. Hazard (contaminant)
  36. Bake pan
  37. Health hazard
  38. Colander
  39. cross contamination
  40. Boil
  41. Contamination
  42. Paring knife
  43. Microwave oven
  44. Barbecue
  45. HACCP
  46. OSHA
  47. Baste
  48. Yeast
  49. Purée
  50. Customer service
  51. Slicer
  52. Alkaline
  53. Chef’s knife
  54. Front-of-the-house
  55. Deep fry