COOKINGVOLUME41˚F(5˚C) orlower RECIPEDETAILCOSTCARDSTANDARDPORTIONSIZEFOODTEMPERATURELOGSTANDARDIZEDYIELDCONTAMINATIONSALESHISTORYYIELDFACTORCOUNTBATCHCOOKINGSTANDARDPORTIONCOSTSAFETYZONEWEIGHTBUTCHERSTESTDANGERZONEINGREDIENTS70˚F(21˚C) orlowerCOOKINGLOSSTESTSTANDARDRECIPERECIPESOFTWAREYIELDBimetallicthermometerCOOKINGVOLUME41˚F(5˚C) orlower RECIPEDETAILCOSTCARDSTANDARDPORTIONSIZEFOODTEMPERATURELOGSTANDARDIZEDYIELDCONTAMINATIONSALESHISTORYYIELDFACTORCOUNTBATCHCOOKINGSTANDARDPORTIONCOSTSAFETYZONEWEIGHTBUTCHERSTESTDANGERZONEINGREDIENTS70˚F(21˚C) orlowerCOOKINGLOSSTESTSTANDARDRECIPERECIPESOFTWAREYIELDBimetallicthermometer

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