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