Topshelf1 1/2teaspoons Secondshelf and145°16ounces1poundc.Bottomshelf165°2Tablespoons 1cup1Tablespoon2cupsfourthshelf155°1gallonT.1quart ozMiddleshelf145°pt.1 stickofbutterLess than1/8Teaspoon 8 fluidounces1/8cup1/2cupt.Topshelf1 1/2teaspoons Secondshelf and145°16ounces1poundc.Bottomshelf165°2Tablespoons 1cup1Tablespoon2cupsfourthshelf155°1gallonT.1quart ozMiddleshelf145°pt.1 stickofbutterLess than1/8Teaspoon 8 fluidounces1/8cup1/2cupt.

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