StandardizedrecipeHeadwaiterBackwaiterYieldEPDryDrymeasuringcupFrontwaiterWorkstation8NumeratorAPPersonalresponsibility16ProfessionalismLiquidmeasuringcupTareDenominatorStationchefsKnowledgeKitchenbrigadeJudgmentRespectMiseenplaceSkillChefDedicationSouschefPrideFlavor,aroma,taste2StandardizedrecipeHeadwaiterBackwaiterYieldEPDryDrymeasuringcupFrontwaiterWorkstation8NumeratorAPPersonalresponsibility16ProfessionalismLiquidmeasuringcupTareDenominatorStationchefsKnowledgeKitchenbrigadeJudgmentRespectMiseenplaceSkillChefDedicationSouschefPrideFlavor,aroma,taste2

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