SkillSouschefJudgmentProfessionalismYieldFlavor,aroma,tasteKnowledgeDrymeasuringcupNumeratorStandardizedrecipeWorkstationFrontwaiterChefPersonalresponsibilityBackwaiter816PrideHeadwaiterRespectDryMiseenplaceAP2DedicationEPTareLiquidmeasuringcupStationchefsDenominatorKitchenbrigadeSkillSouschefJudgmentProfessionalismYieldFlavor,aroma,tasteKnowledgeDrymeasuringcupNumeratorStandardizedrecipeWorkstationFrontwaiterChefPersonalresponsibilityBackwaiter816PrideHeadwaiterRespectDryMiseenplaceAP2DedicationEPTareLiquidmeasuringcupStationchefsDenominatorKitchenbrigade

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