1gallonSecondshelf and145°16ouncest.Topshelf1quart oz1/8cup1pound1 stickofbutterT.1Tablespoon2cupsLess than1/8Teaspoon fourthshelf155°c.Bottomshelf165°pt.8 fluidouncesMiddleshelf145°2Tablespoons 1 1/2teaspoons 1cup1/2cup1gallonSecondshelf and145°16ouncest.Topshelf1quart oz1/8cup1pound1 stickofbutterT.1Tablespoon2cupsLess than1/8Teaspoon fourthshelf155°c.Bottomshelf165°pt.8 fluidouncesMiddleshelf145°2Tablespoons 1 1/2teaspoons 1cup1/2cup

CULINARY COOK - Call List

(Print) Use this randomly generated list as your call list when playing the game. 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.


1
G
2
I
3
B
4
G
5
B
6
N
7
O
8
B
9
I
10
I
11
O
12
N
13
B
14
G
15
O
16
O
17
O
18
G
19
I
20
G
21
N
22
N
23
I
24
B
  1. G-1 gallon
  2. I-Second shelf and 145°
  3. B-16 ounces
  4. G-t.
  5. B-Top shelf
  6. N-1 quart
  7. O-oz
  8. B-1/8 cup
  9. I-1 pound
  10. I-1 stick of butter
  11. O- T.
  12. N- 1 Tablespoon
  13. B-2 cups
  14. G-Less than 1/8 Teaspoon
  15. O-fourth shelf 155°
  16. O-c.
  17. O-Bottom shelf 165°
  18. G-pt.
  19. I-8 fluid ounces
  20. G-Middle shelf 145°
  21. N-2 Tablespoons
  22. N-1 1/2 teaspoons
  23. I-1 cup
  24. B-1/2 cup