RatiotargetcostpercentageVolumepricingformAs-purchasedunitcostPortionSizeMenu -ItemCostPercentageoverallcostpercentageUnitofmeasureRevenuetargetpriceEdible-portionunitcostCostpercentageEdible-portionAmount(EP)ReciprocalYieldGrossPayAs-servedcostGratuityNetpayYieldPercentage(YP)As-purchasedCostUnitCostAs-purchasedAmount(AP)RatiotargetcostpercentageVolumepricingformAs-purchasedunitcostPortionSizeMenu -ItemCostPercentageoverallcostpercentageUnitofmeasureRevenuetargetpriceEdible-portionunitcostCostpercentageEdible-portionAmount(EP)ReciprocalYieldGrossPayAs-servedcostGratuityNetpayYieldPercentage(YP)As-purchasedCostUnitCostAs-purchasedAmount(AP)

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