SalmonPrime3years145degreesDirectCookingMethodsSubprimalProperLiftingMollusksSalmonella32 to 36degreesMeatcutterApprenticeProperHandwashingCephalopdE.ColiListeriaCrustaceansPull theCaseOpen-endedquestions41degreesRetailCut10-inchBoningKinfeAssertiveCommunicationInternalCustomerServiceChoiceIndirectheatCookingPrimalLock-outTag-outSelectSustainabilityBandsawErgonomicsClean andSanitizeEquipment165degreesSalmonPrime3years145degreesDirectCookingMethodsSubprimalProperLiftingMollusksSalmonella32 to 36degreesMeatcutterApprenticeProperHandwashingCephalopdE.ColiListeriaCrustaceansPull theCaseOpen-endedquestions41degreesRetailCut10-inchBoningKinfeAssertiveCommunicationInternalCustomerServiceChoiceIndirectheatCookingPrimalLock-outTag-outSelectSustainabilityBandsawErgonomicsClean andSanitizeEquipment165degrees

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