SolanineAbilityto bebelievedPortfolioFood,Oxygen,andMoistureChinaCapREpeatingorders back toguest beforesubmitting themto the kitchenReceivesimpleinformationabout thecandidateHarrassment.33EmployerIn aseparatearea awayfrom foodSo the managercan follow upwith the guestsand takecorrectiveactionInterpersonalAddflavorto foodBag orbundle offreshherbsNotify and trainemployeesaboutdangerouschemicalsRoastingAmericanSpreadingpathogensfrom onesurface or foodto anotherHowand whenemployeesshouldrespond toemergenciesConclusionRouxMove it totheRefrigeratorOpenSolanineAbilityto bebelievedPortfolioFood,Oxygen,andMoistureChinaCapREpeatingorders back toguest beforesubmitting themto the kitchenReceivesimpleinformationabout thecandidateHarrassment.33EmployerIn aseparatearea awayfrom foodSo the managercan follow upwith the guestsand takecorrectiveactionInterpersonalAddflavorto foodBag orbundle offreshherbsNotify and trainemployeesaboutdangerouschemicalsRoastingAmericanSpreadingpathogensfrom onesurface or foodto anotherHowand whenemployeesshouldrespond toemergenciesConclusionRouxMove it totheRefrigeratorOpen

PS 1 #1 - 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. Solanine
  2. Ability to be believed
  3. Portfolio
  4. Food, Oxygen, and Moisture
  5. China Cap
  6. REpeating orders back to guest before submitting them to the kitchen
  7. Receive simple information about the candidate
  8. Harrassment
  9. .33
  10. Employer
  11. In a separate area away from food
  12. So the manager can follow up with the guests and take corrective action
  13. Interpersonal
  14. Add flavor to food
  15. Bag or bundle of fresh herbs
  16. Notify and train employees about dangerous chemicals
  17. Roasting
  18. American
  19. Spreading pathogens from one surface or food to another
  20. Howand when employees should respond to emergencies
  21. Conclusion
  22. Roux
  23. Move it to the Refrigerator
  24. Open