Pull theCaseDirectCookingMethods10-inchBoningKinfePrimalClean andSanitizeEquipmentMeatcutterApprentice32 to 36degreesMollusks165degrees145degreesListeriaCrustaceansProperHandwashingSubprimalChoiceErgonomicsSustainabilityCephalopdSalmonellaProperLifting3yearsBandsawOpen-endedquestionsE.ColiSelectRetailCutIndirectheatCookingLock-outTag-out41degreesSalmonPrimeAssertiveCommunicationInternalCustomerServicePull theCaseDirectCookingMethods10-inchBoningKinfePrimalClean andSanitizeEquipmentMeatcutterApprentice32 to 36degreesMollusks165degrees145degreesListeriaCrustaceansProperHandwashingSubprimalChoiceErgonomicsSustainabilityCephalopdSalmonellaProperLifting3yearsBandsawOpen-endedquestionsE.ColiSelectRetailCutIndirectheatCookingLock-outTag-out41degreesSalmonPrimeAssertiveCommunicationInternalCustomerService

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