PrimeSubprimalErgonomicsBandsawCrustaceans165degreesIndirectheatCookingRetailCutProperLiftingSalmonella3yearsDirectCookingMethodsCephalopdMollusksAssertiveCommunicationPrimalClean andSanitizeEquipment10-inchBoningKinfeSustainabilitySelectPull theCaseSalmon41degreesProperHandwashingOpen-endedquestionsMeatcutterApprenticeE.ColiInternalCustomerServiceChoice32 to 36degreesListeriaLock-outTag-out145degreesPrimeSubprimalErgonomicsBandsawCrustaceans165degreesIndirectheatCookingRetailCutProperLiftingSalmonella3yearsDirectCookingMethodsCephalopdMollusksAssertiveCommunicationPrimalClean andSanitizeEquipment10-inchBoningKinfeSustainabilitySelectPull theCaseSalmon41degreesProperHandwashingOpen-endedquestionsMeatcutterApprenticeE.ColiInternalCustomerServiceChoice32 to 36degreesListeriaLock-outTag-out145degrees

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