ChefFlavor,aroma,tasteDryStationchefsProfessionalismKitchenbrigadeWorkstationLiquidmeasuringcupYieldDrymeasuringcupJudgmentSkillMiseenplaceStandardizedrecipeAPSouschefTareBackwaiter16Pride2HeadwaiterKnowlegeDedicationEPFrontwaiterPersonalresponsibility8RespectChefFlavor,aroma,tasteDryStationchefsProfessionalismKitchenbrigadeWorkstationLiquidmeasuringcupYieldDrymeasuringcupJudgmentSkillMiseenplaceStandardizedrecipeAPSouschefTareBackwaiter16Pride2HeadwaiterKnowlegeDedicationEPFrontwaiterPersonalresponsibility8Respect

Chapter 4: Professionalism & Business Math - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. 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.


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  1. Chef
  2. Flavor, aroma, taste
  3. Dry
  4. Station chefs
  5. Professionalism
  6. Kitchen brigade
  7. Workstation
  8. Liquid measuring cup
  9. Yield
  10. Dry measuring cup
  11. Judgment
  12. Skill
  13. Mise en place
  14. Standardized recipe
  15. AP
  16. Sous chef
  17. Tare
  18. Back waiter
  19. 16
  20. Pride
  21. 2
  22. Head waiter
  23. Knowlege
  24. Dedication
  25. EP
  26. Front waiter
  27. Personal responsibility
  28. 8
  29. Respect