KnowledgeHeadwaiterWorkstation2StandardizedrecipeDryJudgmentAPChefRespectProfessionalismMiseenplaceDenominatorPrideTare16KitchenbrigadeSkillFrontwaiterSouschefLiquidmeasuringcupNumerator8YieldBackwaiterDedicationEPFlavor,aroma,tastePersonalresponsibilityStationchefsDrymeasuringcupKnowledgeHeadwaiterWorkstation2StandardizedrecipeDryJudgmentAPChefRespectProfessionalismMiseenplaceDenominatorPrideTare16KitchenbrigadeSkillFrontwaiterSouschefLiquidmeasuringcupNumerator8YieldBackwaiterDedicationEPFlavor,aroma,tastePersonalresponsibilityStationchefsDrymeasuringcup

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