UnitCostAs-purchasedCostAs-purchasedAmount(AP)NetpayPortionSizeCostpercentageRevenuetargetpriceMenu -ItemCostPercentageEdible-portionunitcostEdible-portionAmount(EP)UnitofmeasureoverallcostpercentagepricingformAs-purchasedunitcostAs-servedcostVolumeGratuityGrossPaytargetcostpercentageYieldRatioYieldPercentage(YP)ReciprocalUnitCostAs-purchasedCostAs-purchasedAmount(AP)NetpayPortionSizeCostpercentageRevenuetargetpriceMenu -ItemCostPercentageEdible-portionunitcostEdible-portionAmount(EP)UnitofmeasureoverallcostpercentagepricingformAs-purchasedunitcostAs-servedcostVolumeGratuityGrossPaytargetcostpercentageYieldRatioYieldPercentage(YP)Reciprocal

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