E.ColiMollusksClean andSanitizeEquipmentSelectSubprimalSalmonellaProperHandwashingPrimal10-inchBoningKinfeSalmon41degreesBandsawOpen-endedquestions165degreesPrime32 to 36degreesChoiceSustainabilityListeriaMeatcutterApprenticeInternalCustomerServiceRetailCut3yearsDirectCookingMethodsProperLifting145degreesLock-outTag-outIndirectheatCookingErgonomicsAssertiveCommunicationCephalopdCrustaceansPull theCaseE.ColiMollusksClean andSanitizeEquipmentSelectSubprimalSalmonellaProperHandwashingPrimal10-inchBoningKinfeSalmon41degreesBandsawOpen-endedquestions165degreesPrime32 to 36degreesChoiceSustainabilityListeriaMeatcutterApprenticeInternalCustomerServiceRetailCut3yearsDirectCookingMethodsProperLifting145degreesLock-outTag-outIndirectheatCookingErgonomicsAssertiveCommunicationCephalopdCrustaceansPull theCase

Meatcutter Pre-Apprenticeship Review Bingo - 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. E. Coli
  2. Mollusks
  3. Clean and Sanitize Equipment
  4. Select
  5. Subprimal
  6. Salmonella
  7. Proper Handwashing
  8. Primal
  9. 10-inch Boning Kinfe
  10. Salmon
  11. 41 degrees
  12. Bandsaw
  13. Open-ended questions
  14. 165 degrees
  15. Prime
  16. 32 to 36 degrees
  17. Choice
  18. Sustainability
  19. Listeria
  20. Meatcutter Apprentice
  21. Internal Customer Service
  22. Retail Cut
  23. 3 years
  24. Direct Cooking Methods
  25. Proper Lifting
  26. 145 degrees
  27. Lock-out Tag-out
  28. Indirect heat Cooking
  29. Ergonomics
  30. Assertive Communication
  31. Cephalopd
  32. Crustaceans
  33. Pull the Case