StationchefsNumeratorRespectSkillDrymeasuringcupKitchenbrigade2Flavor,aroma,tasteKnowledgeLiquidmeasuringcup8EPBackwaiter16YieldProfessionalismDenominatorJudgmentTareHeadwaiterPrideAPStandardizedrecipeMiseenplaceDryDedicationFrontwaiterSouschefChefWorkstationPersonalresponsibilityStationchefsNumeratorRespectSkillDrymeasuringcupKitchenbrigade2Flavor,aroma,tasteKnowledgeLiquidmeasuringcup8EPBackwaiter16YieldProfessionalismDenominatorJudgmentTareHeadwaiterPrideAPStandardizedrecipeMiseenplaceDryDedicationFrontwaiterSouschefChefWorkstationPersonalresponsibility

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