RECIPESOFTWARESTANDARDPORTIONSIZEBUTCHERSTEST70˚F(21˚C) orlowerSTANDARDPORTIONCOSTSTANDARDIZEDYIELDBATCHCOOKINGYIELDINGREDIENTSBimetallicthermometerCOUNTCOOKINGSALESHISTORYCONTAMINATIONFOODTEMPERATURELOGSTANDARDRECIPEVOLUMEDANGERZONE41˚F(5˚C) orlower COOKINGLOSSTESTYIELDFACTORWEIGHTSAFETYZONERECIPEDETAILCOSTCARDRECIPESOFTWARESTANDARDPORTIONSIZEBUTCHERSTEST70˚F(21˚C) orlowerSTANDARDPORTIONCOSTSTANDARDIZEDYIELDBATCHCOOKINGYIELDINGREDIENTSBimetallicthermometerCOUNTCOOKINGSALESHISTORYCONTAMINATIONFOODTEMPERATURELOGSTANDARDRECIPEVOLUMEDANGERZONE41˚F(5˚C) orlower COOKINGLOSSTESTYIELDFACTORWEIGHTSAFETYZONERECIPEDETAILCOSTCARD

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