BUTCHERSTESTINGREDIENTSSAFETYZONECOUNTFOODTEMPERATURELOGDANGERZONESTANDARDRECIPE41˚F(5˚C) orlower BimetallicthermometerRECIPESOFTWAREVOLUME70˚F(21˚C) orlowerBATCHCOOKINGSTANDARDPORTIONCOSTSTANDARDIZEDYIELDWEIGHTCONTAMINATIONRECIPEDETAILCOSTCARDSTANDARDPORTIONSIZEYIELDFACTORSALESHISTORYYIELDCOOKINGLOSSTESTCOOKINGBUTCHERSTESTINGREDIENTSSAFETYZONECOUNTFOODTEMPERATURELOGDANGERZONESTANDARDRECIPE41˚F(5˚C) orlower BimetallicthermometerRECIPESOFTWAREVOLUME70˚F(21˚C) orlowerBATCHCOOKINGSTANDARDPORTIONCOSTSTANDARDIZEDYIELDWEIGHTCONTAMINATIONRECIPEDETAILCOSTCARDSTANDARDPORTIONSIZEYIELDFACTORSALESHISTORYYIELDCOOKINGLOSSTESTCOOKING

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