doreyca_fleming

Doreyca Fleming

doreyca_fleming has created 41 sets

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

by doreyca_fleming

Chapter 12 - Pastry Elements 27 terms

by doreyca_fleming

Chapter 11-Pies and Tarts 23 terms

by doreyca_fleming

Chapter 10- Cookies and Brownies 19 terms

by doreyca_fleming

Chapter 9-Laminated Dough 21 terms

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Chapter 8-Enriched Yeast Breads 5 terms

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Chapter 7- Artisan and Yeast Breads 41 terms

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Chapter 6-Quick Breads 17 terms

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Chapter 5- Mise en Place 17 terms

by doreyca_fleming

Chapter 4-Bakeshop Ingredients 44 terms

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Chapter 3-Principles of Baking 30 terms

by doreyca_fleming

Chapter 2-Tools and Equipment of the bakeshop 29 terms

by doreyca_fleming

Chapter 1 -Professionalism 40 terms

by doreyca_fleming

Chapter 13-Cakes and Icings 35 terms

by doreyca_fleming

Chapter 12 - Pastry Elements 27 terms

by doreyca_fleming

Chapter 14-Custards, Creams and Sauces 14 terms

by doreyca_fleming

Equivalents 35 terms

by doreyca_fleming

Equivalents & Abbreviations (Culinary) 32 terms

by doreyca_fleming

Le Cordon Bleu: Math Equivalent 31 terms

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Measures and Equivalents 38 terms

by doreyca_fleming

Brian culinary equivalent measurements 27 terms

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