RatioUnitCostEdible-portionAmount(EP)overallcostpercentageYieldPercentage(YP)As-purchasedunitcostNetpayUnitofmeasureGrossPayAs-purchasedCostAs-purchasedAmount(AP)Edible-portionunitcostYieldGratuityCostpercentageMenu -ItemCostPercentageRevenueAs-servedcostPortionSizeReciprocaltargetcostpercentagepricingformVolumetargetpriceRatioUnitCostEdible-portionAmount(EP)overallcostpercentageYieldPercentage(YP)As-purchasedunitcostNetpayUnitofmeasureGrossPayAs-purchasedCostAs-purchasedAmount(AP)Edible-portionunitcostYieldGratuityCostpercentageMenu -ItemCostPercentageRevenueAs-servedcostPortionSizeReciprocaltargetcostpercentagepricingformVolumetargetprice

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