16Butchering,Cutting,BreakingIncreasedCareeropportunities41 -135ProperCookingTempsKitchenBrigade3ProperLiftingTechniquesFoodHandlerGardeMangerCross-ContaminationCardiopulmonaryResuscitationPreserveText &ColorBeforeEachUsePatisserRotisserCalibrateVendorAbdominalThrustRefrigerationCorrectiveActionPotagerEntrepreneur PathogensBrunoise8First-AidInternshipCrossTrainChef'sKnifeRemy128CleaningNetworkingJulienneChefDeCuisineSanitizing2ApprenticeHygieneBatonnetSoap,Water,20 secsFiletProfessionalDevelopmentBreadMSDSChiffonadeOSHAPoissonerCall FireDepartmentCarving41degreesor belowCuts1/2 inCubeFood SafetyManagementSystem16Butchering,Cutting,BreakingIncreasedCareeropportunities41 -135ProperCookingTempsKitchenBrigade3ProperLiftingTechniquesFoodHandlerGardeMangerCross-ContaminationCardiopulmonaryResuscitationPreserveText &ColorBeforeEachUsePatisserRotisserCalibrateVendorAbdominalThrustRefrigerationCorrectiveActionPotagerEntrepreneur PathogensBrunoise8First-AidInternshipCrossTrainChef'sKnifeRemy128CleaningNetworkingJulienneChefDeCuisineSanitizing2ApprenticeHygieneBatonnetSoap,Water,20 secsFiletProfessionalDevelopmentBreadMSDSChiffonadeOSHAPoissonerCall FireDepartmentCarving41degreesor belowCuts1/2 inCubeFood SafetyManagementSystem

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