Define and describe pastry items to include pate choux, meringue, phyllo, and batters (pancake, waffle, fritters, and crepes) and explain the method of preparing these items.
Standard detail
BB.10.a
Competency
Depth 2Parent ID: 4695FFD198564380A492E07BAA9326DDStandard set: Adult Education
Original statement
Quick facts
- Statement code
- BB.10.a
- Standard ID
- 8231EF589C074927B1CFBE0C7F1C8F5C
- ASN identifier
- S21248013
- Subject
- ACF Knowledge & Skills Competencies (2021)
- Grades
- AdultEducation
- Ancestor IDs
- 4695FFD198564380A492E07BAA9326DD70853A9B9C894429BFB1CB4128FF5256
- Source document
- ACF Knowledge & Skills Competencies (2021)
- License
- CC BY 3.0 US