Bandsaw32 to 36degreesMeatcutterApprenticeSubprimalListeriaChoiceCrustaceansSalmonAssertiveCommunicationSelectClean andSanitizeEquipment165degrees41degreesPull theCaseProperHandwashingOpen-endedquestionsSustainabilityCephalopdProperLiftingSalmonellaMollusksE.Coli3yearsInternalCustomerService10-inchBoningKinfe145degreesErgonomicsDirectCookingMethodsPrimalPrimeRetailCutIndirectheatCookingLock-outTag-outBandsaw32 to 36degreesMeatcutterApprenticeSubprimalListeriaChoiceCrustaceansSalmonAssertiveCommunicationSelectClean andSanitizeEquipment165degrees41degreesPull theCaseProperHandwashingOpen-endedquestionsSustainabilityCephalopdProperLiftingSalmonellaMollusksE.Coli3yearsInternalCustomerService10-inchBoningKinfe145degreesErgonomicsDirectCookingMethodsPrimalPrimeRetailCutIndirectheatCookingLock-outTag-out

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