VolumepricingformUnitCostUnitofmeasureCostpercentageAs-servedcostEdible-portionAmount(EP)As-purchasedCostPortionSizeRevenueGratuityMenu -ItemCostPercentageEdible-portionunitcosttargetcostpercentageRatioYieldReciprocalGrossPayoverallcostpercentagetargetpriceNetpayAs-purchasedAmount(AP)YieldPercentage(YP)As-purchasedunitcostVolumepricingformUnitCostUnitofmeasureCostpercentageAs-servedcostEdible-portionAmount(EP)As-purchasedCostPortionSizeRevenueGratuityMenu -ItemCostPercentageEdible-portionunitcosttargetcostpercentageRatioYieldReciprocalGrossPayoverallcostpercentagetargetpriceNetpayAs-purchasedAmount(AP)YieldPercentage(YP)As-purchasedunitcost

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