Potager Food Handler Poissoner Patisser Bread Filet Kitchen Brigade 128 First- Aid Before Each Use Preserve Text & Color Hygiene Cross Train Cleaning Food Safety Management System Brunoise Cuts 2 Corrective Action Garde Manger Soap, Water, 20 secs Apprentice Remy Cardiopulmonary Resuscitation Proper Cooking Temps Call Fire Department Chef De Cuisine Sanitizing Refrigeration Networking MSDS Professional Development Julienne Internship Entrepreneur Chiffonade Abdominal Thrust 3 16 Vendor 1/2 in Cube Rotisser Proper Lifting Techniques Batonnet Pathogens Butchering, Cutting, Breaking OSHA Calibrate Carving Increased Career opportunities 41 - 135 41 degrees or below Chef's Knife 8 Cross- Contamination Potager Food Handler Poissoner Patisser Bread Filet Kitchen Brigade 128 First- Aid Before Each Use Preserve Text & Color Hygiene Cross Train Cleaning Food Safety Management System Brunoise Cuts 2 Corrective Action Garde Manger Soap, Water, 20 secs Apprentice Remy Cardiopulmonary Resuscitation Proper Cooking Temps Call Fire Department Chef De Cuisine Sanitizing Refrigeration Networking MSDS Professional Development Julienne Internship Entrepreneur Chiffonade Abdominal Thrust 3 16 Vendor 1/2 in Cube Rotisser Proper Lifting Techniques Batonnet Pathogens Butchering, Cutting, Breaking OSHA Calibrate Carving Increased Career opportunities 41 - 135 41 degrees or below Chef's Knife 8 Cross- Contamination
(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.
Potager
Food Handler
Poissoner
Patisser
Bread
Filet
Kitchen Brigade
128
First-Aid
Before Each Use
Preserve Text & Color
Hygiene
Cross Train
Cleaning
Food Safety Management System
Brunoise
Cuts
2
Corrective Action
Garde Manger
Soap, Water, 20 secs
Apprentice
Remy
Cardiopulmonary Resuscitation
Proper Cooking Temps
Call Fire Department
Chef De Cuisine
Sanitizing
Refrigeration
Networking
MSDS
Professional Development
Julienne
Internship
Entrepreneur
Chiffonade
Abdominal Thrust
3
16
Vendor
1/2 in Cube
Rotisser
Proper Lifting Techniques
Batonnet
Pathogens
Butchering, Cutting, Breaking
OSHA
Calibrate
Carving
Increased Career opportunities
41 -
135
41 degrees or below
Chef's Knife
8
Cross-Contamination