PotagerFoodHandlerPoissonerPatisserBreadFiletKitchenBrigade128First-AidBeforeEachUsePreserveText &ColorHygieneCrossTrainCleaningFood SafetyManagementSystemBrunoiseCuts2CorrectiveActionGardeMangerSoap,Water,20 secsApprenticeRemyCardiopulmonaryResuscitationProperCookingTempsCall FireDepartmentChefDeCuisineSanitizingRefrigerationNetworkingMSDSProfessionalDevelopmentJulienneInternshipEntrepreneurChiffonadeAbdominalThrust316Vendor1/2 inCubeRotisserProperLiftingTechniquesBatonnet PathogensButchering,Cutting,BreakingOSHACalibrateCarvingIncreasedCareeropportunities41 -13541degreesor belowChef'sKnife8Cross-ContaminationPotagerFoodHandlerPoissonerPatisserBreadFiletKitchenBrigade128First-AidBeforeEachUsePreserveText &ColorHygieneCrossTrainCleaningFood SafetyManagementSystemBrunoiseCuts2CorrectiveActionGardeMangerSoap,Water,20 secsApprenticeRemyCardiopulmonaryResuscitationProperCookingTempsCall FireDepartmentChefDeCuisineSanitizingRefrigerationNetworkingMSDSProfessionalDevelopmentJulienneInternshipEntrepreneurChiffonadeAbdominalThrust316Vendor1/2 inCubeRotisserProperLiftingTechniquesBatonnet PathogensButchering,Cutting,BreakingOSHACalibrateCarvingIncreasedCareeropportunities41 -13541degreesor belowChef'sKnife8Cross-Contamination

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