Define, and describe the process for all the cooking techniques used in moist, dry and combination cooking methods to include: steam, poach, simmer, boil, deep fry, sauté, pan-fry, grill, roast, poele, stew, and braise.
Standard detail
FP.6
Competency
Depth 1Parent ID: EFFF23F01D3F44ECAC8F44F1F542999BStandard set: Adult Education
Original statement
Quick facts
- Statement code
- FP.6
- Standard ID
- 7B87BD46C6904907A965674223BB1D3E
- ASN identifier
- S21247895
- Subject
- ACF Knowledge & Skills Competencies (2021)
- Grades
- AdultEducation
- Ancestor IDs
- EFFF23F01D3F44ECAC8F44F1F542999B
- Source document
- ACF Knowledge & Skills Competencies (2021)
- License
- CC BY 3.0 US