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.

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