YeastBasteChef’sknife Hazard(contaminant)Microwaveoven BacteriaWalk-infreezerBoilWalk-inrefrigerator Convectionoven Deepfry BarbecueMarinateFlowchartSanitaryOn-the-jobtraining SlicerProfitHorsd’oeuvres(orDERVS) ToxinMoldCondimentFoodborneillness Performanceevaluationform OSHAAccompanimentRésuméAlkalineBack-of-the-house Customerservice HACCPcrosscontaminationWorkers’compensation Foodwarmer Steamtable Foodcost PuréeAdvocacyRoastContaminationParingknife Braisingpan AlkalineFlowof food ReduceColanderTemperaturedanger zone BakeTongsAcidcomplimentaryFront-of-the-house Conventional(standard)oven Bakepan Healthhazard YeastBasteChef’sknife Hazard(contaminant)Microwaveoven BacteriaWalk-infreezerBoilWalk-inrefrigerator Convectionoven Deepfry BarbecueMarinateFlowchartSanitaryOn-the-jobtraining SlicerProfitHorsd’oeuvres(orDERVS) ToxinMoldCondimentFoodborneillness Performanceevaluationform OSHAAccompanimentRésuméAlkalineBack-of-the-house Customerservice HACCPcrosscontaminationWorkers’compensation Foodwarmer Steamtable Foodcost PuréeAdvocacyRoastContaminationParingknife Braisingpan AlkalineFlowof food ReduceColanderTemperaturedanger zone BakeTongsAcidcomplimentaryFront-of-the-house Conventional(standard)oven Bakepan Healthhazard 

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