Select and incorporate healthy recipes when planning menus and select cooking methods and ingredient substitutions that improve healthfulness of prepared foods, including reduction of salt and fat and enhancement with herbs and spices, vinegars and oils, rubs and marinades, aromatic vinegars, reduction and searing.
Standard detail
HUM-FL-3.3
Depth 1Parent ID: D010CAF45E1247EA92C85BC998855D52Standard set: Food for Life (2013)
Original statement
Quick facts
- Statement code
- HUM-FL-3.3
- List ID
- 3
- Standard ID
- A3D68500DF12465EA762879BBC592CD4
- Subject
- CTAE (2013-)
- Grades
- ProfessionalEducation-Development
- Ancestor IDs
- D010CAF45E1247EA92C85BC998855D52
- Source document
- Human Services Career Cluster Food for Life
- License
- CC BY 4.0 US