COOKINGSALESHISTORY41˚F(5˚C) orlower COOKINGLOSSTESTSTANDARDRECIPEVOLUMEDANGERZONEINGREDIENTSFOODTEMPERATURELOGSAFETYZONEBATCHCOOKINGWEIGHTRECIPESOFTWAREBUTCHERSTESTYIELDFACTORSTANDARDPORTIONSIZECOUNTSTANDARDPORTIONCOST70˚F(21˚C) orlowerRECIPEDETAILCOSTCARDCONTAMINATIONYIELDBimetallicthermometerSTANDARDIZEDYIELDCOOKINGSALESHISTORY41˚F(5˚C) orlower COOKINGLOSSTESTSTANDARDRECIPEVOLUMEDANGERZONEINGREDIENTSFOODTEMPERATURELOGSAFETYZONEBATCHCOOKINGWEIGHTRECIPESOFTWAREBUTCHERSTESTYIELDFACTORSTANDARDPORTIONSIZECOUNTSTANDARDPORTIONCOST70˚F(21˚C) orlowerRECIPEDETAILCOSTCARDCONTAMINATIONYIELDBimetallicthermometerSTANDARDIZEDYIELD

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