41˚F (5˚C) or lower 70˚F (21˚C) or lower YIELD FACTOR RECIPE SOFTWARE WEIGHT BUTCHERS TEST STANDARD PORTION COST COUNT SAFETY ZONE YIELD BATCH COOKING Bimetallic thermometer DANGER ZONE COOKING LOSS TEST STANDARDIZED YIELD SALES HISTORY RECIPE DETAIL COST CARD VOLUME COOKING FOOD TEMPERATURE LOG INGREDIENTS STANDARD RECIPE STANDARD PORTION SIZE CONTAMINATION 41˚F (5˚C) or lower 70˚F (21˚C) or lower YIELD FACTOR RECIPE SOFTWARE WEIGHT BUTCHERS TEST STANDARD PORTION COST COUNT SAFETY ZONE YIELD BATCH COOKING Bimetallic thermometer DANGER ZONE COOKING LOSS TEST STANDARDIZED YIELD SALES HISTORY RECIPE DETAIL COST CARD VOLUME COOKING FOOD TEMPERATURE LOG INGREDIENTS STANDARD RECIPE STANDARD PORTION SIZE CONTAMINATION
(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.
N-41˚F (5˚C) or lower
I-70˚F (21˚C) or lower
N-YIELD FACTOR
O-RECIPE SOFTWARE
B-WEIGHT
B-BUTCHERS TEST
N-STANDARD PORTION COST
I-COUNT
I-SAFETY ZONE
O-YIELD
G-BATCH COOKING
O-Bimetallic thermometer
G-DANGER ZONE
O-COOKING LOSS TEST
I-STANDARDIZED YIELD
B-SALES HISTORY
O-RECIPE DETAIL COST CARD
G-VOLUME
N-COOKING
B-FOOD TEMPERATURE LOG
G-INGREDIENTS
B-STANDARD RECIPE
I-STANDARD PORTION SIZE
G-CONTAMINATION