CephalopdMeatcutterApprenticeDirectCookingMethodsProperLifting10-inchBoningKinfeListeriaProperHandwashing145degreesChoicePrimeBandsawPrimal3yearsInternalCustomerServiceCrustaceans32 to 36degreesClean andSanitizeEquipmentSustainabilityPull theCaseSalmonellaLock-outTag-out41degreesRetailCutOpen-endedquestionsMollusksSubprimal165degreesE.ColiAssertiveCommunicationSalmonSelectErgonomicsIndirectheatCookingCephalopdMeatcutterApprenticeDirectCookingMethodsProperLifting10-inchBoningKinfeListeriaProperHandwashing145degreesChoicePrimeBandsawPrimal3yearsInternalCustomerServiceCrustaceans32 to 36degreesClean andSanitizeEquipmentSustainabilityPull theCaseSalmonellaLock-outTag-out41degreesRetailCutOpen-endedquestionsMollusksSubprimal165degreesE.ColiAssertiveCommunicationSalmonSelectErgonomicsIndirectheatCooking

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