BimetallicthermometerCOOKINGSALESHISTORYBATCHCOOKINGWEIGHTYIELDVOLUMECOOKINGLOSSTESTSTANDARDPORTIONCOSTSTANDARDIZEDYIELDCOUNTSAFETYZONE70˚F(21˚C) orlowerRECIPESOFTWARESTANDARDRECIPEFOODTEMPERATURELOGYIELDFACTORRECIPEDETAILCOSTCARDDANGERZONE41˚F(5˚C) orlower CONTAMINATIONINGREDIENTSSTANDARDPORTIONSIZEBUTCHERSTESTBimetallicthermometerCOOKINGSALESHISTORYBATCHCOOKINGWEIGHTYIELDVOLUMECOOKINGLOSSTESTSTANDARDPORTIONCOSTSTANDARDIZEDYIELDCOUNTSAFETYZONE70˚F(21˚C) orlowerRECIPESOFTWARESTANDARDRECIPEFOODTEMPERATURELOGYIELDFACTORRECIPEDETAILCOSTCARDDANGERZONE41˚F(5˚C) orlower CONTAMINATIONINGREDIENTSSTANDARDPORTIONSIZEBUTCHERSTEST

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