CalibrateChiffonade41degreesor belowGardeManger2EntrepreneurFood SafetyManagementSystem1/2 inCubeRotisserCorrectiveActionCarvingApprenticeRemy3ProperLiftingTechniquesPreserveText &Color PathogensKitchenBrigadeBeforeEachUseChefDeCuisine128ProperCookingTempsCrossTrainJuliennePoissoner41 -135SanitizingFiletSoap,Water,20 secsNetworkingPotagerPatisserCutsMSDSBatonnetOSHA8Call FireDepartmentIncreasedCareeropportunitiesButchering,Cutting,BreakingFoodHandlerVendorBreadCross-ContaminationCleaningChef'sKnifeProfessionalDevelopmentRefrigerationInternshipFirst-AidCardiopulmonaryResuscitationHygiene16AbdominalThrustBrunoiseCalibrateChiffonade41degreesor belowGardeManger2EntrepreneurFood SafetyManagementSystem1/2 inCubeRotisserCorrectiveActionCarvingApprenticeRemy3ProperLiftingTechniquesPreserveText &Color PathogensKitchenBrigadeBeforeEachUseChefDeCuisine128ProperCookingTempsCrossTrainJuliennePoissoner41 -135SanitizingFiletSoap,Water,20 secsNetworkingPotagerPatisserCutsMSDSBatonnetOSHA8Call FireDepartmentIncreasedCareeropportunitiesButchering,Cutting,BreakingFoodHandlerVendorBreadCross-ContaminationCleaningChef'sKnifeProfessionalDevelopmentRefrigerationInternshipFirst-AidCardiopulmonaryResuscitationHygiene16AbdominalThrustBrunoise

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