Standardizedrecipe2KnowlegeDedicationHeadwaiter16Flavor,aroma,tasteStationchefsRespectTareMiseenplacePrideSkillKitchenbrigadeAPChefPersonalresponsibilityBackwaiterLiquidmeasuringcupSouschefWorkstation8ProfessionalismDryYieldFrontwaiterEPJudgmentDrymeasuringcupStandardizedrecipe2KnowlegeDedicationHeadwaiter16Flavor,aroma,tasteStationchefsRespectTareMiseenplacePrideSkillKitchenbrigadeAPChefPersonalresponsibilityBackwaiterLiquidmeasuringcupSouschefWorkstation8ProfessionalismDryYieldFrontwaiterEPJudgmentDrymeasuringcup

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