Prepare a wide variety of fresh vegetables using dry and moist cooking methods. Include beets, parsnips, carrots, cabbage, Brussels sprouts, greens (collards, kale, and spinach), asparagus, broccoli and peas."
Standard detail
HOSP-CAII-3.11
Element
Depth 2Parent ID: D40E8B9AF4484974A6E5624EAB584F80Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAII-3.11
- Standard ID
- FDB36F4D8FAC4779B9CF0754705D4E02
- ASN identifier
- S21412034
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- D40E8B9AF4484974A6E5624EAB584F80F64AE6E7B2B64F9E979EE2F22658B351
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)