(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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USE A SHARP KNIFE
NEVER in soapy water
CUT DOWN away from
your body
DON'T CATCH a falling knife
FLAT SIDE DOWN
STORE KNIVES PROPERLY (no loose knives)
KEEP CUTTING BOARD from slipping
CLEAN Knives Immediately
CUT DOWNWARDS with firm pressure
PROPER GRIP
3 fingers handle/
Pincher Grip on L & R of blade
UNIFORM CUTS = even cooking
CLAW grip
CUTTING BOARD & SAFETY CLOTH
Flat, Firm base
CHOOSE CORRECT KNIFE for the job
BLADE NEVER faces your hand
DULL knives=
Dangerous Knives
Carry knives facing down
KEEP KNIVES CLEAN
SHARP knives=
Safe Knives
SMALL KNIFE = small food
CHOOSE RIGHT KNIFE for the task
DO NOT CUT FASTER THAN YOU ARE COMFORTABNLE
Do not leave knives in the sink to soak.
DIFFERENT Knives for different foods: Don't
Cross Contaminate
