As-purchasedunitcostRevenueGrossPayoverallcostpercentageAs-servedcostUnitCostPortionSizeAs-purchasedAmount(AP)VolumeCostpercentageMenu -ItemCostPercentageNetpayYieldPercentage(YP)GratuityUnitofmeasureEdible-portionAmount(EP)RatioYieldEdible-portionunitcostAs-purchasedCostReciprocalpricingformtargetpricetargetcostpercentageAs-purchasedunitcostRevenueGrossPayoverallcostpercentageAs-servedcostUnitCostPortionSizeAs-purchasedAmount(AP)VolumeCostpercentageMenu -ItemCostPercentageNetpayYieldPercentage(YP)GratuityUnitofmeasureEdible-portionAmount(EP)RatioYieldEdible-portionunitcostAs-purchasedCostReciprocalpricingformtargetpricetargetcostpercentage

Culinary Math - 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. As-purchased unit cost
  2. Revenue
  3. Gross Pay
  4. overall cost percentage
  5. As-served cost
  6. Unit Cost
  7. Portion Size
  8. As-purchased Amount (AP)
  9. Volume
  10. Cost percentage
  11. Menu -Item Cost Percentage
  12. Net pay
  13. Yield Percentage (YP)
  14. Gratuity
  15. Unit of measure
  16. Edible-portion Amount (EP)
  17. Ratio
  18. Yield
  19. Edible-portion unit cost
  20. As-purchased Cost
  21. Reciprocal
  22. pricing form
  23. target price
  24. target cost percentage