As-purchasedCostGratuityNetpayReciprocalUnitCostRevenuetargetpriceCostpercentageAs-purchasedunitcostEdible-portionAmount(EP)Edible-portionunitcostpricingformGrossPayMenu -ItemCostPercentageAs-servedcostUnitofmeasurePortionSizeYieldAs-purchasedAmount(AP)VolumeRatiotargetcostpercentageYieldPercentage(YP)overallcostpercentageAs-purchasedCostGratuityNetpayReciprocalUnitCostRevenuetargetpriceCostpercentageAs-purchasedunitcostEdible-portionAmount(EP)Edible-portionunitcostpricingformGrossPayMenu -ItemCostPercentageAs-servedcostUnitofmeasurePortionSizeYieldAs-purchasedAmount(AP)VolumeRatiotargetcostpercentageYieldPercentage(YP)overallcostpercentage

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