Prepare non yeast baked goods to include biscuits, quick breads, muffins, basic pie dough, fruit pies, and cookie varieties using recipes converted to metric measurements.
Standard detail
HOSP-CAI-7.5
Element
Depth 2Parent ID: 7064A2341FDC4D8A8DE2D28CC1ECAD32Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-7.5
- Standard ID
- A74389763EBD4E46AE3E2E96EFC3342E
- ASN identifier
- S21411980
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 7064A2341FDC4D8A8DE2D28CC1ECAD320170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)