1 stickofbutter16ouncesSecondshelf and145°t.oz1TablespoonMiddleshelf145°1quart T.2Tablespoons 1 1/2teaspoons 8 fluidounces1cupBottomshelf165°1poundpt.c.1/8cup2cupsfourthshelf155°1gallonLess than1/8Teaspoon 1/2cupTopshelf1 stickofbutter16ouncesSecondshelf and145°t.oz1TablespoonMiddleshelf145°1quart T.2Tablespoons 1 1/2teaspoons 8 fluidounces1cupBottomshelf165°1poundpt.c.1/8cup2cupsfourthshelf155°1gallonLess than1/8Teaspoon 1/2cupTopshelf

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