fat rubbedor cut intothe flour isbumpystart smalland look forlogicalopportunitiesprimaryfatcompostingchemicalpoachingcoffeegroupsand papernapkinsaccompanimentcookedpastasintermediariesFinisheddish moreconsistentsalespromotionCaliforniasales &costsdesiredyield/originalyield x eachingredientamountbase,body,garnish,dressingskim, whole,condensed,half & half,heavy creamcold foodpresentationshome-frieditem foodcost/foodcostpercentageOpeninginventory+purchases -closinginventorygrilledbeans& meatallowancesneed to bemade for waste,employee meal,and promotionsfat rubbedor cut intothe flour isbumpystart smalland look forlogicalopportunitiesprimaryfatcompostingchemicalpoachingcoffeegroupsand papernapkinsaccompanimentcookedpastasintermediariesFinisheddish moreconsistentsalespromotionCaliforniasales &costsdesiredyield/originalyield x eachingredientamountbase,body,garnish,dressingskim, whole,condensed,half & half,heavy creamcold foodpresentationshome-frieditem foodcost/foodcostpercentageOpeninginventory+purchases -closinginventorygrilledbeans& meatallowancesneed to bemade for waste,employee meal,and promotions

PS II #1 - 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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
  1. fat rubbed or cut into the flour is bumpy
  2. start small and look for logical opportunities
  3. primary
  4. fat
  5. composting
  6. chemical
  7. poaching
  8. coffee groups and paper napkins
  9. accompaniment
  10. cooked pastas
  11. intermediaries
  12. Finished dish more consistent
  13. sales promotion
  14. California
  15. sales & costs
  16. desired yield/original yield x each ingredient amount
  17. base, body, garnish, dressing
  18. skim, whole, condensed, half & half, heavy cream
  19. cold food presentations
  20. home-fried
  21. item food cost/food cost percentage
  22. Opening inventory+ purchases -closing inventory
  23. grilled
  24. beans & meat
  25. allowances need to be made for waste, employee meal, and promotions