41˚F(5˚C) orlower COOKINGSALESHISTORYRECIPESOFTWARECOOKINGLOSSTESTBimetallicthermometerRECIPEDETAILCOSTCARDVOLUMESTANDARDRECIPEBUTCHERSTESTSTANDARDIZEDYIELDWEIGHTSTANDARDPORTIONCOSTSAFETYZONEINGREDIENTSYIELDFACTORSTANDARDPORTIONSIZE70˚F(21˚C) orlowerBATCHCOOKINGDANGERZONEYIELDCOUNTFOODTEMPERATURELOGCONTAMINATION41˚F(5˚C) orlower COOKINGSALESHISTORYRECIPESOFTWARECOOKINGLOSSTESTBimetallicthermometerRECIPEDETAILCOSTCARDVOLUMESTANDARDRECIPEBUTCHERSTESTSTANDARDIZEDYIELDWEIGHTSTANDARDPORTIONCOSTSAFETYZONEINGREDIENTSYIELDFACTORSTANDARDPORTIONSIZE70˚F(21˚C) orlowerBATCHCOOKINGDANGERZONEYIELDCOUNTFOODTEMPERATURELOGCONTAMINATION

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