YIELD41˚F(5˚C) orlower COUNTSALESHISTORYBimetallicthermometerRECIPEDETAILCOSTCARDSTANDARDPORTIONCOSTBUTCHERSTESTCOOKING70˚F(21˚C) orlowerRECIPESOFTWARESAFETYZONESTANDARDIZEDYIELDYIELDFACTORWEIGHTSTANDARDPORTIONSIZEDANGERZONECONTAMINATIONSTANDARDRECIPEINGREDIENTSCOOKINGLOSSTESTVOLUMEFOODTEMPERATURELOGBATCHCOOKINGYIELD41˚F(5˚C) orlower COUNTSALESHISTORYBimetallicthermometerRECIPEDETAILCOSTCARDSTANDARDPORTIONCOSTBUTCHERSTESTCOOKING70˚F(21˚C) orlowerRECIPESOFTWARESAFETYZONESTANDARDIZEDYIELDYIELDFACTORWEIGHTSTANDARDPORTIONSIZEDANGERZONECONTAMINATIONSTANDARDRECIPEINGREDIENTSCOOKINGLOSSTESTVOLUMEFOODTEMPERATURELOGBATCHCOOKING

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