RatioGratuityGrossPayReciprocalAs-purchasedAmount(AP)Menu -ItemCostPercentageYieldPercentage(YP)UnitCostCostpercentageEdible-portionAmount(EP)overallcostpercentageYieldEdible-portionunitcosttargetpricePortionSizeRevenueNetpayAs-servedcostpricingformVolumetargetcostpercentageAs-purchasedCostAs-purchasedunitcostUnitofmeasureRatioGratuityGrossPayReciprocalAs-purchasedAmount(AP)Menu -ItemCostPercentageYieldPercentage(YP)UnitCostCostpercentageEdible-portionAmount(EP)overallcostpercentageYieldEdible-portionunitcosttargetpricePortionSizeRevenueNetpayAs-servedcostpricingformVolumetargetcostpercentageAs-purchasedCostAs-purchasedunitcostUnitofmeasure

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