Menu -ItemCostPercentageoverallcostpercentageYieldPercentage(YP)pricingformUnitCostVolumetargetpricetargetcostpercentageReciprocalEdible-portionAmount(EP)As-servedcostGratuityEdible-portionunitcostAs-purchasedAmount(AP)YieldPortionSizeAs-purchasedCostRatioRevenueCostpercentageUnitofmeasureNetpayGrossPayAs-purchasedunitcostMenu -ItemCostPercentageoverallcostpercentageYieldPercentage(YP)pricingformUnitCostVolumetargetpricetargetcostpercentageReciprocalEdible-portionAmount(EP)As-servedcostGratuityEdible-portionunitcostAs-purchasedAmount(AP)YieldPortionSizeAs-purchasedCostRatioRevenueCostpercentageUnitofmeasureNetpayGrossPayAs-purchasedunitcost

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