BATCHCOOKINGRECIPEDETAILCOSTCARDCONTAMINATIONRECIPESOFTWAREYIELDFACTORSAFETYZONEDANGERZONESTANDARDPORTIONCOSTYIELDSTANDARDRECIPEFOODTEMPERATURELOGVOLUMEWEIGHTCOOKINGSALESHISTORY41˚F(5˚C) orlower 70˚F(21˚C) orlowerSTANDARDIZEDYIELDBimetallicthermometerBUTCHERSTESTCOUNTINGREDIENTSSTANDARDPORTIONSIZECOOKINGLOSSTESTBATCHCOOKINGRECIPEDETAILCOSTCARDCONTAMINATIONRECIPESOFTWAREYIELDFACTORSAFETYZONEDANGERZONESTANDARDPORTIONCOSTYIELDSTANDARDRECIPEFOODTEMPERATURELOGVOLUMEWEIGHTCOOKINGSALESHISTORY41˚F(5˚C) orlower 70˚F(21˚C) orlowerSTANDARDIZEDYIELDBimetallicthermometerBUTCHERSTESTCOUNTINGREDIENTSSTANDARDPORTIONSIZECOOKINGLOSSTEST

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