COUNTVOLUMEWEIGHTRECIPEDETAILCOSTCARDDANGERZONEINGREDIENTSSAFETYZONECOOKINGBUTCHERSTEST70˚F(21˚C) orlowerCONTAMINATIONRECIPESOFTWARESTANDARDIZEDYIELDSTANDARDPORTIONCOSTSTANDARDPORTIONSIZESTANDARDRECIPECOOKINGLOSSTESTYIELDSALESHISTORYFOODTEMPERATURELOGBimetallicthermometerYIELDFACTOR41˚F(5˚C) orlower BATCHCOOKINGCOUNTVOLUMEWEIGHTRECIPEDETAILCOSTCARDDANGERZONEINGREDIENTSSAFETYZONECOOKINGBUTCHERSTEST70˚F(21˚C) orlowerCONTAMINATIONRECIPESOFTWARESTANDARDIZEDYIELDSTANDARDPORTIONCOSTSTANDARDPORTIONSIZESTANDARDRECIPECOOKINGLOSSTESTYIELDSALESHISTORYFOODTEMPERATURELOGBimetallicthermometerYIELDFACTOR41˚F(5˚C) orlower BATCHCOOKING

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