accompanimentallowancesneed to bemade for waste,employee meal,and promotionsstart smalland look forlogicalopportunitiespoachingfat rubbedor cut intothe flour isbumpychemicalitem foodcost/foodcostpercentageFinisheddish moreconsistentbeans& meatintermediariesCaliforniagrilledsalespromotionsales &costsdesiredyield/originalyield x eachingredientamountfatcookedpastashome-friedcoffeegroupsand papernapkinsOpeninginventory+purchases -closinginventorybase,body,garnish,dressingprimarycold foodpresentationscompostingskim, whole,condensed,half & half,heavy creamaccompanimentallowancesneed to bemade for waste,employee meal,and promotionsstart smalland look forlogicalopportunitiespoachingfat rubbedor cut intothe flour isbumpychemicalitem foodcost/foodcostpercentageFinisheddish moreconsistentbeans& meatintermediariesCaliforniagrilledsalespromotionsales &costsdesiredyield/originalyield x eachingredientamountfatcookedpastashome-friedcoffeegroupsand papernapkinsOpeninginventory+purchases -closinginventorybase,body,garnish,dressingprimarycold foodpresentationscompostingskim, whole,condensed,half & half,heavy cream

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.


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