VolumeAs-purchasedunitcostRatioGratuityAs-purchasedCostNetpayUnitCostReciprocalMenu -ItemCostPercentageCostpercentageYieldPercentage(YP)Edible-portionAmount(EP)PortionSizetargetpricepricingformAs-purchasedAmount(AP)overallcostpercentageYieldtargetcostpercentageUnitofmeasureRevenueGrossPayEdible-portionunitcostAs-servedcostVolumeAs-purchasedunitcostRatioGratuityAs-purchasedCostNetpayUnitCostReciprocalMenu -ItemCostPercentageCostpercentageYieldPercentage(YP)Edible-portionAmount(EP)PortionSizetargetpricepricingformAs-purchasedAmount(AP)overallcostpercentageYieldtargetcostpercentageUnitofmeasureRevenueGrossPayEdible-portionunitcostAs-servedcost

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