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