Identify types of flours, sugars and other ingredients commonly used in a bake shop and their proper handling/storage procedures.
Standard detail
HOSP-ICA-10.5
Element
Depth 2Parent ID: 4CAD5C8B7BA84DEB8F58BD3ACF5ED457Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-ICA-10.5
- Standard ID
- 02D6A24017A349C5B6D334355AB27946
- ASN identifier
- S21412332
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 4CAD5C8B7BA84DEB8F58BD3ACF5ED45745D218ACB16F4DF68966070B09135A6F
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)