doreyca_fleming

Doreyca Fleming

doreyca_fleming has created 52 sets

In October 2014

Multiplication Facts 1-12's 276 terms

by doreyca_fleming

Theory of Baking weeks 1-3 72 terms

by doreyca_fleming

Chapter 6:Variety Grains and Flours 29 terms

by doreyca_fleming

Chapter 5: Wheat Flour 69 terms

by doreyca_fleming

Chapter 5: Wheat Flour 69 terms

by doreyca_fleming

chapter 4: Sensory Properties of Food 25 terms

by doreyca_fleming

chapter 4: Sensory Properties of Food 25 terms

by doreyca_fleming

Chapter 3: Overview of the Baking Process 74 terms

by doreyca_fleming

Chapter 2: Heat Transfer 46 terms

by doreyca_fleming

Syllabus Terms 54 terms

by doreyca_fleming

Chapter 1: Intro to Baking 40 terms

by doreyca_fleming
In July 2014

Chapter 19: Restaurant and Plated Desserts 7 terms

by doreyca_fleming

Chapter 18: Petit Fours 9 terms

by doreyca_fleming

Chapter 15-Tortes 10 terms

by doreyca_fleming

Chapter 14-Custards, Creams and Sauces 14 terms

by doreyca_fleming

Chapter 13-Cakes and Icings 35 terms

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Chapter 12 - Pastry Elements 27 terms

by doreyca_fleming

Chapter 11-Pies and Tarts 23 terms

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Chapter 10- Cookies and Brownies 19 terms

by doreyca_fleming

Chapter 9-Laminated Dough 21 terms

by doreyca_fleming

Chapter 8-Enriched Yeast Breads 5 terms

by doreyca_fleming

Chapter 7- Artisan and Yeast Breads 41 terms

by doreyca_fleming

Chapter 6-Quick Breads 17 terms

by doreyca_fleming

Chapter 5- Mise en Place 17 terms

by doreyca_fleming

Chapter 4-Bakeshop Ingredients 44 terms

by doreyca_fleming
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