Ice-PointMethodBimetallicThermometerPenetrationProbeBrownCuttingBoardTime-TemperatureAbuseImmersionProbeHotTCSFoodPurpleCuttingBoard+/-2°For+/-1°CSurfaceProbeColdTCSFoodAirProbeWholebeef orporkWhiteCuttingBoardTemperatureDangerZoneSeafoodYellowCuttingBoardFirst-In,First-OutGroundmeatBlueCuttingBoardRedCuttingBoardInfraredThermometerTime-TemperatureIndicator TTIPoultryBetween70°F(21°C)and125°F(52°C)Ready-to-eatfood+/-3°For+/-1.5°CThermometer4hoursGreenCuttingBoard6inchesBoilingPointMethodBetween41°F(5°C)and135°F(57°C)Ice-PointMethodBimetallicThermometerPenetrationProbeBrownCuttingBoardTime-TemperatureAbuseImmersionProbeHotTCSFoodPurpleCuttingBoard+/-2°For+/-1°CSurfaceProbeColdTCSFoodAirProbeWholebeef orporkWhiteCuttingBoardTemperatureDangerZoneSeafoodYellowCuttingBoardFirst-In,First-OutGroundmeatBlueCuttingBoardRedCuttingBoardInfraredThermometerTime-TemperatureIndicator TTIPoultryBetween70°F(21°C)and125°F(52°C)Ready-to-eatfood+/-3°For+/-1.5°CThermometer4hoursGreenCuttingBoard6inchesBoilingPointMethodBetween41°F(5°C)and135°F(57°C)

Chapter 4 & 5 Review 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. Ice-Point Method
  2. Bimetallic Thermometer
  3. Penetration Probe
  4. Brown Cutting Board
  5. Time-Temperature Abuse
  6. Immersion Probe
  7. Hot TCS Food
  8. Purple Cutting Board
  9. +/-2°F or +/-1°C
  10. Surface Probe
  11. Cold TCS Food
  12. Air Probe
  13. Whole beef or pork
  14. White Cutting Board
  15. Temperature Danger Zone
  16. Seafood
  17. Yellow Cutting Board
  18. First-In,First-Out
  19. Ground meat
  20. Blue Cutting Board
  21. Red Cutting Board
  22. Infrared Thermometer
  23. Time-Temperature Indicator TTI
  24. Poultry
  25. Between 70°F(21°C) and 125°F(52°C)
  26. Ready-to-eat food
  27. +/-3°F or +/-1.5°C
  28. Thermometer
  29. 4 hours
  30. Green Cutting Board
  31. 6 inches
  32. Boiling Point Method
  33. Between 41°F(5°C) and 135°F(57°C)