SALESHISTORYSTANDARDPORTIONSIZEDANGERZONESAFETYZONECOOKINGSTANDARDRECIPEYIELDCOUNTYIELDFACTORBUTCHERSTESTCOOKINGLOSSTESTRECIPESOFTWAREFOODTEMPERATURELOGCONTAMINATIONBATCHCOOKINGSTANDARDIZEDYIELD41˚F(5˚C) orlower RECIPEDETAILCOSTCARDWEIGHTVOLUMEBimetallicthermometerINGREDIENTSSTANDARDPORTIONCOST70˚F(21˚C) orlowerSALESHISTORYSTANDARDPORTIONSIZEDANGERZONESAFETYZONECOOKINGSTANDARDRECIPEYIELDCOUNTYIELDFACTORBUTCHERSTESTCOOKINGLOSSTESTRECIPESOFTWAREFOODTEMPERATURELOGCONTAMINATIONBATCHCOOKINGSTANDARDIZEDYIELD41˚F(5˚C) orlower RECIPEDETAILCOSTCARDWEIGHTVOLUMEBimetallicthermometerINGREDIENTSSTANDARDPORTIONCOST70˚F(21˚C) orlower

PREPARATION AND COOKING GAME - Call List

(Print) Use this randomly generated list as your call list when playing the game. 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
B
2
I
3
G
4
I
5
N
6
B
7
O
8
I
9
N
10
B
11
O
12
O
13
B
14
G
15
G
16
I
17
N
18
O
19
B
20
G
21
O
22
G
23
N
24
I
  1. B-SALES HISTORY
  2. I-STANDARD PORTION SIZE
  3. G-DANGER ZONE
  4. I-SAFETY ZONE
  5. N-COOKING
  6. B-STANDARD RECIPE
  7. O-YIELD
  8. I-COUNT
  9. N-YIELD FACTOR
  10. B-BUTCHERS TEST
  11. O-COOKING LOSS TEST
  12. O-RECIPE SOFTWARE
  13. B-FOOD TEMPERATURE LOG
  14. G-CONTAMINATION
  15. G-BATCH COOKING
  16. I-STANDARDIZED YIELD
  17. N-41˚F (5˚C) or lower
  18. O-RECIPE DETAIL COST CARD
  19. B-WEIGHT
  20. G-VOLUME
  21. O-Bimetallic thermometer
  22. G-INGREDIENTS
  23. N-STANDARD PORTION COST
  24. I-70˚F (21˚C) or lower