Brainscape
Find Flashcards
Make Flashcards
Why It Works
More
Educators
Businesses
Tutors & resellers
Content partnerships
Academy
About
Educators
Teachers & professors
Content partnerships
Tutors & resellers
Businesses
Employee training
Content partnerships
Tutors & resellers
Academy
About
Log In
Get Started
Brainscape's Knowledge Genome
TM
Browse over 1 million classes created by top students, professors, publishers, and experts.
Entrance Exams
Professional Certifications
Foreign Languages
Medical & Nursing
Science
English
Humanities & Social Studies
Mathematics
Law
Vocations
Health & Fitness
Business & Finance
Technology & Engineering
Food & Beverage
Fine Arts
Random Knowledge
See full index
Culinary
> Servsafe chapter 2 > Flashcards
Servsafe chapter 2 Flashcards
Study These Flashcards
Culinary
(57 decks)
Culinary analysis
test 4/26
Nutritoin
Table Service
Final Exam A!
Dairy and egg identificatoin
Cold sandwiches
Salads and dressings
Hot sandiwches and pizza
Vegatable pratiical
Fruits
Flour and Sweetners
Fats/ choclate
Principles of baking process
Fats flavorings and choclate based on leanring check
Flours and Suagrs learning check
Ultimate Principles of the Bakeshop Review
Quickbreads
New vegetable/ fruits
Breakfast items
Yeast breads 1
Pies
Pastries
Puff pastries leaning check redo
Meringue + Cookies
Cakes part 1 (Cake types)
Cakes part 2 (Panning, Baking and Cooling)
Cakes part 3 (Trouble shooting chart for cakes)
Frosting 1
Frosting 2 (easy version of one)
Frosting 3 (Troubleshooting)
Custards (part one)
Custards vocab (part 2)
Soufflés (part 2)
Cream (part 4)
Frozen desserts (part 5)
Frozen desserts vocab (part 6)
dessert sauces ( part 7)
Assmebling desert (final part)
Culinary 3 final
Stocks
Sauces
Stocks learning check redo
Stocks and sauce test
Soups
Grains (Seed and corn)
Grains (RIce)
Grains( Wheat)
Grains (others)
Oats
Cooking methods
Potatoes, Grains, & Pasta Study Guide
Servsafe chapter one
Servsafe chapter 2
Servsafe chapter 2
Princples of meat cookery Learing schek redo
Princples of meat cookery
