c.SaucepanOn thewhiteboardCookiesheetWhat arethe 7parts of arecipeColandertspSkilletlbtRollingPinqtCrosscontaminationozPack andlevel thisingredientptStraightedgespatulaGreasefireJellyroll panLiquidMeasuringcupStandardsizes of DrymeasuringcupsCuttingboardRubberScraperAfterhandlingraw meatTSmallamounts ofliquid anddryingredientsGraterCut awayfrom yourbody or makea claw withyour handTurnergalFree!flour,bakingsoda, or alidPastryblenderWashknivesseparatelyPeelerTbspc.SaucepanOn thewhiteboardCookiesheetWhat arethe 7parts of arecipeColandertspSkilletlbtRollingPinqtCrosscontaminationozPack andlevel thisingredientptStraightedgespatulaGreasefireJellyroll panLiquidMeasuringcupStandardsizes of DrymeasuringcupsCuttingboardRubberScraperAfterhandlingraw meatTSmallamounts ofliquid anddryingredientsGraterCut awayfrom yourbody or makea claw withyour handTurnergalFree!flour,bakingsoda, or alidPastryblenderWashknivesseparatelyPeelerTbsp

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