BackwaiterSouschefMiseenplaceStationchefsTareLiquidmeasuringcupStandardizedrecipeWorkstationNumerator8KitchenbrigadeHeadwaiterAPChefDryPersonalresponsibilityPride2Frontwaiter16EPDenominatorJudgmentDrymeasuringcupRespectProfessionalismFlavor,aroma,tasteKnowledgeSkillDedicationYieldBackwaiterSouschefMiseenplaceStationchefsTareLiquidmeasuringcupStandardizedrecipeWorkstationNumerator8KitchenbrigadeHeadwaiterAPChefDryPersonalresponsibilityPride2Frontwaiter16EPDenominatorJudgmentDrymeasuringcupRespectProfessionalismFlavor,aroma,tasteKnowledgeSkillDedicationYield

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