Walk-inrefrigerator Steamtable Braisingpan Workers’compensation Healthhazard Bakepan Conventional(standard)oven YeastFlowchartSanitaryColanderPerformanceevaluationform ContaminationBarbecueToxinMoldBastecomplimentaryAlkalineCondimentFront-of-the-house Flowof food AccompanimentPuréecrosscontaminationProfitHorsd’oeuvres(orDERVS) Hazard(contaminant)Back-of-the-house Convectionoven Deepfry Walk-infreezerOSHAMarinateMicrowaveoven HACCPBoilBakeReduceTemperaturedanger zone AcidFoodborneillness BacteriaFoodcost Paringknife Foodwarmer AlkalineRésuméSlicerTongsAdvocacyRoastOn-the-jobtraining Chef’sknife Customerservice Walk-inrefrigerator Steamtable Braisingpan Workers’compensation Healthhazard Bakepan Conventional(standard)oven YeastFlowchartSanitaryColanderPerformanceevaluationform ContaminationBarbecueToxinMoldBastecomplimentaryAlkalineCondimentFront-of-the-house Flowof food AccompanimentPuréecrosscontaminationProfitHorsd’oeuvres(orDERVS) Hazard(contaminant)Back-of-the-house Convectionoven Deepfry Walk-infreezerOSHAMarinateMicrowaveoven HACCPBoilBakeReduceTemperaturedanger zone AcidFoodborneillness BacteriaFoodcost Paringknife Foodwarmer AlkalineRésuméSlicerTongsAdvocacyRoastOn-the-jobtraining Chef’sknife Customerservice 

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.


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