Demonstrate competency skills for the proper knife cuts such as julienne, battonet, brunoise, paysanne, small, medium, and large dice, rondele, concasse and oblique.
Standard detail
HOSP-CAI-5.3
Element
Depth 2Parent ID: AA82405C5C864C908C26E05366B423E3Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-5.3
- Standard ID
- 6B31579CCA554363AD2D133E1A21ABC2
- ASN identifier
- S21411962
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- AA82405C5C864C908C26E05366B423E30170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)