IndirectheatCookingMollusks145degrees32 to 36degreesClean andSanitizeEquipmentMeatcutterApprenticePrimeListeriaChoiceSalmonOpen-endedquestionsAssertiveCommunicationCephalopdRetailCut3yearsSustainabilitySalmonellaDirectCookingMethodsInternalCustomerService41degreesProperHandwashing165degreesProperLiftingBandsawCrustaceansE.ColiErgonomicsPrimalLock-outTag-outPull theCase10-inchBoningKinfeSelectSubprimalIndirectheatCookingMollusks145degrees32 to 36degreesClean andSanitizeEquipmentMeatcutterApprenticePrimeListeriaChoiceSalmonOpen-endedquestionsAssertiveCommunicationCephalopdRetailCut3yearsSustainabilitySalmonellaDirectCookingMethodsInternalCustomerService41degreesProperHandwashing165degreesProperLiftingBandsawCrustaceansE.ColiErgonomicsPrimalLock-outTag-outPull theCase10-inchBoningKinfeSelectSubprimal

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