targetpriceUnitofmeasureYieldPercentage(YP)As-purchasedAmount(AP)Edible-portionunitcostoverallcostpercentageYieldMenu -ItemCostPercentageRatioCostpercentageVolumetargetcostpercentageUnitCostEdible-portionAmount(EP)GratuityNetpayPortionSizeRevenueAs-servedcostGrossPayReciprocalAs-purchasedunitcostAs-purchasedCostpricingformtargetpriceUnitofmeasureYieldPercentage(YP)As-purchasedAmount(AP)Edible-portionunitcostoverallcostpercentageYieldMenu -ItemCostPercentageRatioCostpercentageVolumetargetcostpercentageUnitCostEdible-portionAmount(EP)GratuityNetpayPortionSizeRevenueAs-servedcostGrossPayReciprocalAs-purchasedunitcostAs-purchasedCostpricingform

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