41˚F(5˚C) orlower 70˚F(21˚C) orlowerYIELDFACTORRECIPESOFTWAREWEIGHTBUTCHERSTESTSTANDARDPORTIONCOSTCOUNTSAFETYZONEYIELDBATCHCOOKINGBimetallicthermometerDANGERZONECOOKINGLOSSTESTSTANDARDIZEDYIELDSALESHISTORYRECIPEDETAILCOSTCARDVOLUMECOOKINGFOODTEMPERATURELOGINGREDIENTSSTANDARDRECIPESTANDARDPORTIONSIZECONTAMINATION41˚F(5˚C) orlower 70˚F(21˚C) orlowerYIELDFACTORRECIPESOFTWAREWEIGHTBUTCHERSTESTSTANDARDPORTIONCOSTCOUNTSAFETYZONEYIELDBATCHCOOKINGBimetallicthermometerDANGERZONECOOKINGLOSSTESTSTANDARDIZEDYIELDSALESHISTORYRECIPEDETAILCOSTCARDVOLUMECOOKINGFOODTEMPERATURELOGINGREDIENTSSTANDARDRECIPESTANDARDPORTIONSIZECONTAMINATION

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