As-purchasedAmount(AP)UnitofmeasureUnitCostCostpercentageYieldoverallcostpercentageGrossPayMenu -ItemCostPercentageEdible-portionunitcostNetpayYieldPercentage(YP)ReciprocalVolumePortionSizeAs-purchasedunitcostpricingformRatioAs-servedcosttargetcostpercentageAs-purchasedCostGratuityRevenuetargetpriceEdible-portionAmount(EP)As-purchasedAmount(AP)UnitofmeasureUnitCostCostpercentageYieldoverallcostpercentageGrossPayMenu -ItemCostPercentageEdible-portionunitcostNetpayYieldPercentage(YP)ReciprocalVolumePortionSizeAs-purchasedunitcostpricingformRatioAs-servedcosttargetcostpercentageAs-purchasedCostGratuityRevenuetargetpriceEdible-portionAmount(EP)

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