32 to 36degrees41degreesSelectIndirectheatCookingCephalopdBandsawSalmonLock-outTag-outDirectCookingMethodsSalmonellaCrustaceansInternalCustomerService3yearsAssertiveCommunicationRetailCutErgonomicsChoicePrimalPull theCaseE.ColiClean andSanitizeEquipment165degreesProperHandwashingListeriaMeatcutterApprenticePrimeSustainability10-inchBoningKinfeOpen-endedquestions145degreesSubprimalProperLiftingMollusks32 to 36degrees41degreesSelectIndirectheatCookingCephalopdBandsawSalmonLock-outTag-outDirectCookingMethodsSalmonellaCrustaceansInternalCustomerService3yearsAssertiveCommunicationRetailCutErgonomicsChoicePrimalPull theCaseE.ColiClean andSanitizeEquipment165degreesProperHandwashingListeriaMeatcutterApprenticePrimeSustainability10-inchBoningKinfeOpen-endedquestions145degreesSubprimalProperLiftingMollusks

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
  1. 32 to 36 degrees
  2. 41 degrees
  3. Select
  4. Indirect heat Cooking
  5. Cephalopd
  6. Bandsaw
  7. Salmon
  8. Lock-out Tag-out
  9. Direct Cooking Methods
  10. Salmonella
  11. Crustaceans
  12. Internal Customer Service
  13. 3 years
  14. Assertive Communication
  15. Retail Cut
  16. Ergonomics
  17. Choice
  18. Primal
  19. Pull the Case
  20. E. Coli
  21. Clean and Sanitize Equipment
  22. 165 degrees
  23. Proper Handwashing
  24. Listeria
  25. Meatcutter Apprentice
  26. Prime
  27. Sustainability
  28. 10-inch Boning Kinfe
  29. Open-ended questions
  30. 145 degrees
  31. Subprimal
  32. Proper Lifting
  33. Mollusks