NetpayRatioAs-purchasedAmount(AP)UnitCostVolumeGratuityRevenueoverallcostpercentageEdible-portionAmount(EP)YieldUnitofmeasureAs-purchasedunitcostGrossPaytargetcostpercentageAs-purchasedCostYieldPercentage(YP)As-servedcostpricingformPortionSizeMenu -ItemCostPercentageEdible-portionunitcosttargetpriceReciprocalCostpercentageNetpayRatioAs-purchasedAmount(AP)UnitCostVolumeGratuityRevenueoverallcostpercentageEdible-portionAmount(EP)YieldUnitofmeasureAs-purchasedunitcostGrossPaytargetcostpercentageAs-purchasedCostYieldPercentage(YP)As-servedcostpricingformPortionSizeMenu -ItemCostPercentageEdible-portionunitcosttargetpriceReciprocalCostpercentage

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