41degreesCrustaceansE.ColiPrimalErgonomicsClean andSanitizeEquipmentListeriaLock-outTag-outBandsawChoiceCephalopd3yearsRetailCutSubprimalOpen-endedquestionsPrimeMeatcutterApprentice165degreesMollusksIndirectheatCookingSalmon32 to 36degreesSelectSustainabilityDirectCookingMethodsProperHandwashingSalmonella145degreesAssertiveCommunicationInternalCustomerServicePull theCase10-inchBoningKinfeProperLifting41degreesCrustaceansE.ColiPrimalErgonomicsClean andSanitizeEquipmentListeriaLock-outTag-outBandsawChoiceCephalopd3yearsRetailCutSubprimalOpen-endedquestionsPrimeMeatcutterApprentice165degreesMollusksIndirectheatCookingSalmon32 to 36degreesSelectSustainabilityDirectCookingMethodsProperHandwashingSalmonella145degreesAssertiveCommunicationInternalCustomerServicePull theCase10-inchBoningKinfeProperLifting

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