YIELDFACTORDANGERZONEYIELDCOUNTBUTCHERSTESTCOOKINGLOSSTESTSTANDARDPORTIONSIZESTANDARDPORTIONCOSTVOLUME70˚F(21˚C) orlowerRECIPEDETAILCOSTCARDSAFETYZONEFOODTEMPERATURELOGBATCHCOOKINGINGREDIENTSCONTAMINATIONSTANDARDIZEDYIELDWEIGHTSALESHISTORYRECIPESOFTWAREBimetallicthermometerSTANDARDRECIPECOOKING41˚F(5˚C) orlower YIELDFACTORDANGERZONEYIELDCOUNTBUTCHERSTESTCOOKINGLOSSTESTSTANDARDPORTIONSIZESTANDARDPORTIONCOSTVOLUME70˚F(21˚C) orlowerRECIPEDETAILCOSTCARDSAFETYZONEFOODTEMPERATURELOGBATCHCOOKINGINGREDIENTSCONTAMINATIONSTANDARDIZEDYIELDWEIGHTSALESHISTORYRECIPESOFTWAREBimetallicthermometerSTANDARDRECIPECOOKING41˚F(5˚C) orlower 

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