InternalCustomerServiceCrustaceans41degreesMollusksAssertiveCommunicationPrimeClean andSanitizeEquipmentCephalopdPull theCase10-inchBoningKinfeChoiceOpen-endedquestions145degreesDirectCookingMethodsListeriaBandsawLock-outTag-out165degreesSalmonellaIndirectheatCookingProperHandwashing3years32 to 36degreesProperLiftingRetailCutSubprimalSelectE.ColiErgonomicsMeatcutterApprenticePrimalSustainabilitySalmonInternalCustomerServiceCrustaceans41degreesMollusksAssertiveCommunicationPrimeClean andSanitizeEquipmentCephalopdPull theCase10-inchBoningKinfeChoiceOpen-endedquestions145degreesDirectCookingMethodsListeriaBandsawLock-outTag-out165degreesSalmonellaIndirectheatCookingProperHandwashing3years32 to 36degreesProperLiftingRetailCutSubprimalSelectE.ColiErgonomicsMeatcutterApprenticePrimalSustainabilitySalmon

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