VOLUMEDANGERZONESAFETYZONESTANDARDPORTIONCOSTINGREDIENTSYIELDFACTORWEIGHTSTANDARDRECIPE41˚F(5˚C) orlower COOKINGLOSSTEST70˚F(21˚C) orlowerSTANDARDPORTIONSIZECOUNTCOOKINGSALESHISTORYRECIPESOFTWARECONTAMINATIONBATCHCOOKINGFOODTEMPERATURELOGBimetallicthermometerYIELDBUTCHERSTESTSTANDARDIZEDYIELDRECIPEDETAILCOSTCARDVOLUMEDANGERZONESAFETYZONESTANDARDPORTIONCOSTINGREDIENTSYIELDFACTORWEIGHTSTANDARDRECIPE41˚F(5˚C) orlower COOKINGLOSSTEST70˚F(21˚C) orlowerSTANDARDPORTIONSIZECOUNTCOOKINGSALESHISTORYRECIPESOFTWARECONTAMINATIONBATCHCOOKINGFOODTEMPERATURELOGBimetallicthermometerYIELDBUTCHERSTESTSTANDARDIZEDYIELDRECIPEDETAILCOSTCARD

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