ReciprocalEdible-portionAmount(EP)targetpriceUnitofmeasureAs-purchasedAmount(AP)As-purchasedunitcostAs-purchasedCostPortionSizeCostpercentagepricingformAs-servedcosttargetcostpercentageNetpayGrossPayRatioYieldMenu -ItemCostPercentageVolumeYieldPercentage(YP)Edible-portionunitcostUnitCostRevenueoverallcostpercentageGratuityReciprocalEdible-portionAmount(EP)targetpriceUnitofmeasureAs-purchasedAmount(AP)As-purchasedunitcostAs-purchasedCostPortionSizeCostpercentagepricingformAs-servedcosttargetcostpercentageNetpayGrossPayRatioYieldMenu -ItemCostPercentageVolumeYieldPercentage(YP)Edible-portionunitcostUnitCostRevenueoverallcostpercentageGratuity

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