EPDryDrymeasuringcupStationchefsWorkstationYield8TareProfessionalismFrontwaiter2Kitchenbrigade16ChefAPSkillPridePersonalresponsibilityDenominatorStandardizedrecipeMiseenplaceJudgmentSouschefLiquidmeasuringcupFlavor,aroma,tasteKnowledgeNumeratorHeadwaiterRespectDedicationBackwaiterEPDryDrymeasuringcupStationchefsWorkstationYield8TareProfessionalismFrontwaiter2Kitchenbrigade16ChefAPSkillPridePersonalresponsibilityDenominatorStandardizedrecipeMiseenplaceJudgmentSouschefLiquidmeasuringcupFlavor,aroma,tasteKnowledgeNumeratorHeadwaiterRespectDedicationBackwaiter

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