CalibrateNetworkingRemyBatonnetPotager16PreserveText &ColorIncreasedCareeropportunitiesCardiopulmonaryResuscitationCarvingSanitizingAbdominalThrustChiffonadeHygieneCutsJulienne1/2 inCubeBrunoiseProperLiftingTechniquesMSDSButchering,Cutting,BreakingCross-ContaminationCall FireDepartmentGardeManger PathogensFood SafetyManagementSystemRotisserPatisserSoap,Water,20 secsChefDeCuisineVendorBreadInternshipPoissonerFoodHandlerOSHAFilet82First-AidCorrectiveAction3RefrigerationBeforeEachUse41 -135EntrepreneurProperCookingTempsKitchenBrigadeCrossTrainProfessionalDevelopmentChef'sKnifeApprenticeCleaning41degreesor below128CalibrateNetworkingRemyBatonnetPotager16PreserveText &ColorIncreasedCareeropportunitiesCardiopulmonaryResuscitationCarvingSanitizingAbdominalThrustChiffonadeHygieneCutsJulienne1/2 inCubeBrunoiseProperLiftingTechniquesMSDSButchering,Cutting,BreakingCross-ContaminationCall FireDepartmentGardeManger PathogensFood SafetyManagementSystemRotisserPatisserSoap,Water,20 secsChefDeCuisineVendorBreadInternshipPoissonerFoodHandlerOSHAFilet82First-AidCorrectiveAction3RefrigerationBeforeEachUse41 -135EntrepreneurProperCookingTempsKitchenBrigadeCrossTrainProfessionalDevelopmentChef'sKnifeApprenticeCleaning41degreesor below128

Culinary 1 H Standard One - 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. Calibrate
  2. Networking
  3. Remy
  4. Batonnet
  5. Potager
  6. 16
  7. Preserve Text & Color
  8. Increased Career opportunities
  9. Cardiopulmonary Resuscitation
  10. Carving
  11. Sanitizing
  12. Abdominal Thrust
  13. Chiffonade
  14. Hygiene
  15. Cuts
  16. Julienne
  17. 1/2 in Cube
  18. Brunoise
  19. Proper Lifting Techniques
  20. MSDS
  21. Butchering, Cutting, Breaking
  22. Cross-Contamination
  23. Call Fire Department
  24. Garde Manger
  25. Pathogens
  26. Food Safety Management System
  27. Rotisser
  28. Patisser
  29. Soap, Water, 20 secs
  30. Chef De Cuisine
  31. Vendor
  32. Bread
  33. Internship
  34. Poissoner
  35. Food Handler
  36. OSHA
  37. Filet
  38. 8
  39. 2
  40. First-Aid
  41. Corrective Action
  42. 3
  43. Refrigeration
  44. Before Each Use
  45. 41 - 135
  46. Entrepreneur
  47. Proper Cooking Temps
  48. Kitchen Brigade
  49. Cross Train
  50. Professional Development
  51. Chef's Knife
  52. Apprentice
  53. Cleaning
  54. 41 degrees or below
  55. 128