70˚F(21˚C) orlowerRECIPESOFTWAREBUTCHERSTESTBimetallicthermometerCONTAMINATIONWEIGHTSTANDARDIZEDYIELDFOODTEMPERATURELOGYIELDCOUNTCOOKINGLOSSTESTYIELDFACTORSTANDARDPORTIONCOSTSAFETYZONEDANGERZONEVOLUMESTANDARDPORTIONSIZECOOKINGINGREDIENTSSALESHISTORY41˚F(5˚C) orlower STANDARDRECIPERECIPEDETAILCOSTCARDBATCHCOOKING70˚F(21˚C) orlowerRECIPESOFTWAREBUTCHERSTESTBimetallicthermometerCONTAMINATIONWEIGHTSTANDARDIZEDYIELDFOODTEMPERATURELOGYIELDCOUNTCOOKINGLOSSTESTYIELDFACTORSTANDARDPORTIONCOSTSAFETYZONEDANGERZONEVOLUMESTANDARDPORTIONSIZECOOKINGINGREDIENTSSALESHISTORY41˚F(5˚C) orlower STANDARDRECIPERECIPEDETAILCOSTCARDBATCHCOOKING

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