Research and identify various methods for preserving foods including the use of salt, hot and cold smoking, brining, pickling and drying and prepare a variety of canned items such as pickles, chutneys, salsas and relishes, as well as various recipes using
Standard detail
HOSP-CAII-4.2
Element
Depth 2Parent ID: 6E3C3035FF84498E9DF8C07CAAA7646CStandard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAII-4.2
- Standard ID
- 54CCBB4E7A084832A4F90B39A13D0E44
- ASN identifier
- S21412042
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 6E3C3035FF84498E9DF8C07CAAA7646CF64AE6E7B2B64F9E979EE2F22658B351
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)