Prepare a variety of food ingredients and recipes using dry cooking methods, including sauté, pan frying, deep-frying, baking, roasting, grilling, and broiling.
Standard detail
HOSP-CAI-6.2
Element
Depth 2Parent ID: 3521BB40D84E4BC79AA7DBEE26E3CD13Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-6.2
- Standard ID
- 1CA92307251E492AAC2B5BF74FB31516
- ASN identifier
- S21411968
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 3521BB40D84E4BC79AA7DBEE26E3CD130170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)