What arethe 7parts of arecipeJellyroll panSaucepanOn thewhiteboardCrosscontaminationCookiesheetRubberScraperAfterhandlingraw meatflour,bakingsoda, or alidPastryblenderStandardsizes of DrymeasuringcupsqtLiquidMeasuringcupTbspCut awayfrom yourbody or makea claw withyour handTtspFree!WashknivesseparatelyColandergalRollingPintPack andlevel thisingredientCuttingboardGraterozlbc.GreasefireStraightedgespatulaTurnerptSkilletPeelerSmallamounts ofliquid anddryingredientsWhat arethe 7parts of arecipeJellyroll panSaucepanOn thewhiteboardCrosscontaminationCookiesheetRubberScraperAfterhandlingraw meatflour,bakingsoda, or alidPastryblenderStandardsizes of DrymeasuringcupsqtLiquidMeasuringcupTbspCut awayfrom yourbody or makea claw withyour handTtspFree!WashknivesseparatelyColandergalRollingPintPack andlevel thisingredientCuttingboardGraterozlbc.GreasefireStraightedgespatulaTurnerptSkilletPeelerSmallamounts ofliquid anddryingredients

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