RedCuttingBoardBlueCuttingBoardWhiteCuttingBoard4hoursGroundmeatGreenCuttingBoardHotTCSFood+/-2°For+/-1°CAirProbeImmersionProbeIce-PointMethodYellowCuttingBoardSurfaceProbeBrownCuttingBoardTime-TemperatureAbuseReady-to-eatfoodSeafoodBetween41°F(5°C)and135°F(57°C)6inchesTemperatureDangerZonePurpleCuttingBoardTime-TemperatureIndicator TTIColdTCSFood+/-3°For+/-1.5°CBetween70°F(21°C)and125°F(52°C)PoultryInfraredThermometerWholebeef orporkThermometerBimetallicThermometerFirst-In,First-OutBoilingPointMethodPenetrationProbeRedCuttingBoardBlueCuttingBoardWhiteCuttingBoard4hoursGroundmeatGreenCuttingBoardHotTCSFood+/-2°For+/-1°CAirProbeImmersionProbeIce-PointMethodYellowCuttingBoardSurfaceProbeBrownCuttingBoardTime-TemperatureAbuseReady-to-eatfoodSeafoodBetween41°F(5°C)and135°F(57°C)6inchesTemperatureDangerZonePurpleCuttingBoardTime-TemperatureIndicator TTIColdTCSFood+/-3°For+/-1.5°CBetween70°F(21°C)and125°F(52°C)PoultryInfraredThermometerWholebeef orporkThermometerBimetallicThermometerFirst-In,First-OutBoilingPointMethodPenetrationProbe

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