(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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What temperature does cold foods need to be at?
41 degrees or below.
What jewelry can you not wear while you cook?
Rings and bracelets.
What are physical hazards?
Dirt, glass, hair, band aids, metal, jewelry, and fake nails.
What is the first step of sanitizing a surface?
Scraping.
What are some common TCS foods?
Dairy, already prepared foods, freshly cut fruits, and vegetables.
How do you check food temperatures?
With a thermometer.
What kind of food is ice?
A ready to eat food.
What are TCS foods?
Foods you really need to pay attention to.
What parts of the plate do you touch while serving?
The bottom of the plate.
What is a physical hazard?
Is anything physical that could make food unsafe or dangerous.
How do you wash your hands?
Thoroughly.
If you wear gloves how many hours can you wear them before having to throw them out?
4 hours.
Are you supposed to put large or small amounts of hot food in a fridge?
Small amounts.
How do you reheat correctly?
you reheat within 2 hours, and you reheat things only once.
How do you take food temperatures?
By putting the thermometer in the thickest/center part of food.
What is better, hand washing or hand sanitizer?
Hand washing is better.
What do you use to open doors?
A papertowel.
What are the steps of washing dishes?
Scrape, wash, rinse, santatize, air dry, and wash.
If you are wearing nail polish what do you wear?
Gloves.
Never thaw food at what temperature?
Room temperature.
What can you eat while your cooking?
Nothing.
What are the 3 ways you can contaminate food?
Physical, Chemical, and biological.
The first step of the flow of food is what?
Receiving.
Do you get your ingredients from a approved source, or non-approved source?
An approved source.
