desiredyield/originalyield x eachingredientamounthome-friedstart smalland look forlogicalopportunitiescookedpastasCaliforniaOpeninginventory+purchases -closinginventoryfat rubbedor cut intothe flour isbumpysalespromotiongrilledcold foodpresentationsbeans& meatintermediariescoffeegroupsand papernapkinsbase,body,garnish,dressingFinisheddish moreconsistentpoachingallowancesneed to bemade for waste,employee meal,and promotionschemicalsales &costscompostingskim, whole,condensed,half & half,heavy creamprimaryfataccompanimentitem foodcost/foodcostpercentagedesiredyield/originalyield x eachingredientamounthome-friedstart smalland look forlogicalopportunitiescookedpastasCaliforniaOpeninginventory+purchases -closinginventoryfat rubbedor cut intothe flour isbumpysalespromotiongrilledcold foodpresentationsbeans& meatintermediariescoffeegroupsand papernapkinsbase,body,garnish,dressingFinisheddish moreconsistentpoachingallowancesneed to bemade for waste,employee meal,and promotionschemicalsales &costscompostingskim, whole,condensed,half & half,heavy creamprimaryfataccompanimentitem foodcost/foodcostpercentage

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