SAFETYZONE70˚F(21˚C) orlowerBUTCHERSTESTRECIPESOFTWARE41˚F(5˚C) orlower BATCHCOOKINGBimetallicthermometerSALESHISTORYCOOKINGINGREDIENTSWEIGHTSTANDARDRECIPESTANDARDPORTIONSIZEDANGERZONESTANDARDIZEDYIELDRECIPEDETAILCOSTCARDVOLUMESTANDARDPORTIONCOSTYIELDFACTORYIELDCONTAMINATIONCOOKINGLOSSTESTFOODTEMPERATURELOGCOUNTSAFETYZONE70˚F(21˚C) orlowerBUTCHERSTESTRECIPESOFTWARE41˚F(5˚C) orlower BATCHCOOKINGBimetallicthermometerSALESHISTORYCOOKINGINGREDIENTSWEIGHTSTANDARDRECIPESTANDARDPORTIONSIZEDANGERZONESTANDARDIZEDYIELDRECIPEDETAILCOSTCARDVOLUMESTANDARDPORTIONCOSTYIELDFACTORYIELDCONTAMINATIONCOOKINGLOSSTESTFOODTEMPERATURELOGCOUNT

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