overallcostpercentageCostpercentageEdible-portionunitcostAs-purchasedAmount(AP)NetpayUnitCostAs-servedcostUnitofmeasureRevenueAs-purchasedunitcostpricingformEdible-portionAmount(EP)Menu -ItemCostPercentageGrossPayGratuityReciprocaltargetcostpercentageAs-purchasedCosttargetpriceYieldYieldPercentage(YP)VolumeRatioPortionSizeoverallcostpercentageCostpercentageEdible-portionunitcostAs-purchasedAmount(AP)NetpayUnitCostAs-servedcostUnitofmeasureRevenueAs-purchasedunitcostpricingformEdible-portionAmount(EP)Menu -ItemCostPercentageGrossPayGratuityReciprocaltargetcostpercentageAs-purchasedCosttargetpriceYieldYieldPercentage(YP)VolumeRatioPortionSize

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