Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sauteing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Standard detail
RFBS.04.05.b
Outcome
Depth 2Parent ID: 7CCA3BB17074417798398F9D9A6924B1Standard set: Restaurants and Food & Beverage Services (2015): Grades 9, 10, 11, 12, Higher Education
Original statement
Quick facts
- Statement code
- RFBS.04.05.b
- Standard ID
- 983CF02132F149E6BC22BA3BF67DEB32
- ASN identifier
- S2713836
- Subject
- CTE (2015-)
- Grades
- 09, 10, 11, 12, HigherEducation
- Ancestor IDs
- 7CCA3BB17074417798398F9D9A6924B18E606B8CF39341708CFA8FCBB2EA6404
- Source document
- Restaurants and Food & Beverage Services (2015)
- License
- CC BY 3.0 US