STANDARDPORTIONCOSTCOOKINGDANGERZONERECIPESOFTWAREWEIGHTCONTAMINATIONFOODTEMPERATURELOGYIELDFACTORBUTCHERSTEST70˚F(21˚C) orlowerVOLUMECOOKINGLOSSTESTSAFETYZONERECIPEDETAILCOSTCARDSTANDARDRECIPESALESHISTORYSTANDARDIZEDYIELD41˚F(5˚C) orlower INGREDIENTSBATCHCOOKINGSTANDARDPORTIONSIZEYIELDBimetallicthermometerCOUNTSTANDARDPORTIONCOSTCOOKINGDANGERZONERECIPESOFTWAREWEIGHTCONTAMINATIONFOODTEMPERATURELOGYIELDFACTORBUTCHERSTEST70˚F(21˚C) orlowerVOLUMECOOKINGLOSSTESTSAFETYZONERECIPEDETAILCOSTCARDSTANDARDRECIPESALESHISTORYSTANDARDIZEDYIELD41˚F(5˚C) orlower INGREDIENTSBATCHCOOKINGSTANDARDPORTIONSIZEYIELDBimetallicthermometerCOUNT

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