As-purchasedCostoverallcostpercentageReciprocalVolumeYieldPercentage(YP)YieldRevenueAs-servedcostCostpercentageUnitCostGrossPayAs-purchasedAmount(AP)pricingformNetpayEdible-portionAmount(EP)RatiotargetcostpercentagetargetpricePortionSizeAs-purchasedunitcostUnitofmeasureEdible-portionunitcostGratuityMenu -ItemCostPercentageAs-purchasedCostoverallcostpercentageReciprocalVolumeYieldPercentage(YP)YieldRevenueAs-servedcostCostpercentageUnitCostGrossPayAs-purchasedAmount(AP)pricingformNetpayEdible-portionAmount(EP)RatiotargetcostpercentagetargetpricePortionSizeAs-purchasedunitcostUnitofmeasureEdible-portionunitcostGratuityMenu -ItemCostPercentage

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. As-purchased Cost
  2. overall cost percentage
  3. Reciprocal
  4. Volume
  5. Yield Percentage (YP)
  6. Yield
  7. Revenue
  8. As-served cost
  9. Cost percentage
  10. Unit Cost
  11. Gross Pay
  12. As-purchased Amount (AP)
  13. pricing form
  14. Net pay
  15. Edible-portion Amount (EP)
  16. Ratio
  17. target cost percentage
  18. target price
  19. Portion Size
  20. As-purchased unit cost
  21. Unit of measure
  22. Edible-portion unit cost
  23. Gratuity
  24. Menu -Item Cost Percentage