Plan and prepare a variety of meat and poultry dishes following minimum internal cooking temperatures.
Standard detail
4.4.5
Depth 2Parent ID: B4F32DB43AF54720A8EB87B3CAC1E00EStandard set: Food Safety and Nutrition: Grades 10-12 (2020)
Original statement
Quick facts
- Statement code
- 4.4.5
- List ID
- 5
- Standard ID
- 6AA17140678F411E93BD8A7145109FFD
- Subject
- CTE (2020-)
- Grades
- 10, 11, 12
- Ancestor IDs
- B4F32DB43AF54720A8EB87B3CAC1E00E86E2244B2A1F4EE69A73094B284A164E
- Source document
- Food Safety and Nutrition
- License
- CC BY 4.0 US