Cut awayfrom yourbody or makea claw withyour handTbspRubberScraperPack andlevel thisingredientSmallamounts ofliquid anddryingredientsAfterhandlingraw meatozWashknivesseparatelyStraightedgespatulaSkilletFree!Gratertflour,bakingsoda, or alidStandardsizes of DrymeasuringcupsptCuttingboardlbPastryblenderTGreasefireOn thewhiteboardTurnerqtCookiesheetRollingPinPeelerc.CrosscontaminationWhat arethe 7parts of arecipeSaucepantspLiquidMeasuringcupgalColanderJellyroll panCut awayfrom yourbody or makea claw withyour handTbspRubberScraperPack andlevel thisingredientSmallamounts ofliquid anddryingredientsAfterhandlingraw meatozWashknivesseparatelyStraightedgespatulaSkilletFree!Gratertflour,bakingsoda, or alidStandardsizes of DrymeasuringcupsptCuttingboardlbPastryblenderTGreasefireOn thewhiteboardTurnerqtCookiesheetRollingPinPeelerc.CrosscontaminationWhat arethe 7parts of arecipeSaucepantspLiquidMeasuringcupgalColanderJellyroll pan

Kitchen Basics Review - 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. Cut away from your body or make a claw with your hand
  2. Tbsp
  3. Rubber Scraper
  4. Pack and level this ingredient
  5. Small amounts of liquid and dry ingredients
  6. After handling raw meat
  7. oz
  8. Wash knives separately
  9. Straight edge spatula
  10. Skillet
  11. Free!
  12. Grater
  13. t
  14. flour, baking soda, or a lid
  15. Standard sizes of Dry measuring cups
  16. pt
  17. Cutting board
  18. lb
  19. Pastry blender
  20. T
  21. Grease fire
  22. On the whiteboard
  23. Turner
  24. qt
  25. Cookie sheet
  26. Rolling Pin
  27. Peeler
  28. c.
  29. Cross contamination
  30. What are the 7 parts of a recipe
  31. Sauce pan
  32. tsp
  33. Liquid Measuring cup
  34. gal
  35. Colander
  36. Jelly roll pan