BATCHCOOKINGSTANDARDIZEDYIELDCONTAMINATIONBUTCHERSTESTSTANDARDPORTIONCOSTVOLUMESTANDARDPORTIONSIZEYIELDWEIGHTRECIPESOFTWAREINGREDIENTSBimetallicthermometerSALESHISTORYRECIPEDETAILCOSTCARD70˚F(21˚C) orlowerYIELDFACTORCOOKINGLOSSTESTCOUNTSTANDARDRECIPECOOKINGDANGERZONE41˚F(5˚C) orlower SAFETYZONEFOODTEMPERATURELOGBATCHCOOKINGSTANDARDIZEDYIELDCONTAMINATIONBUTCHERSTESTSTANDARDPORTIONCOSTVOLUMESTANDARDPORTIONSIZEYIELDWEIGHTRECIPESOFTWAREINGREDIENTSBimetallicthermometerSALESHISTORYRECIPEDETAILCOSTCARD70˚F(21˚C) orlowerYIELDFACTORCOOKINGLOSSTESTCOUNTSTANDARDRECIPECOOKINGDANGERZONE41˚F(5˚C) orlower SAFETYZONEFOODTEMPERATURELOG

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