crosscontaminationTongsDeepfry BasteAlkalineBarbecueAlkalineHACCPOSHAFlowchartBakepan BakeConvectionoven Chef’sknife ReduceFront-of-the-house BacteriaBack-of-the-house ProfitcomplimentaryHazard(contaminant)Performanceevaluationform BoilWorkers’compensation Foodwarmer PuréeFoodcost RésuméMarinateCondimentSanitaryParingknife Foodborneillness ToxinWalk-infreezerHorsd’oeuvres(orDERVS) AccompanimentOn-the-jobtraining SlicerFlowof food Healthhazard Braisingpan Microwaveoven Conventional(standard)oven AdvocacyContaminationWalk-inrefrigerator RoastAcidSteamtable MoldTemperaturedanger zone ColanderCustomerservice YeastcrosscontaminationTongsDeepfry BasteAlkalineBarbecueAlkalineHACCPOSHAFlowchartBakepan BakeConvectionoven Chef’sknife ReduceFront-of-the-house BacteriaBack-of-the-house ProfitcomplimentaryHazard(contaminant)Performanceevaluationform BoilWorkers’compensation Foodwarmer PuréeFoodcost RésuméMarinateCondimentSanitaryParingknife Foodborneillness ToxinWalk-infreezerHorsd’oeuvres(orDERVS) AccompanimentOn-the-jobtraining SlicerFlowof food Healthhazard Braisingpan Microwaveoven Conventional(standard)oven AdvocacyContaminationWalk-inrefrigerator RoastAcidSteamtable MoldTemperaturedanger zone ColanderCustomerservice Yeast

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