Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming and baking using professional equipment and current technologies.
Standard detail
8.5.2
Depth 3Parent ID: 106ED4357FBF44DAA6154DD059E24B3BStandard set: Family and Consumer Sciences Service Area: Middle School (5-8)
Original statement
Quick facts
- Statement code
- 8.5.2
- List ID
- 2
- Standard ID
- 4C61D52E2C274876866E30B099C611FB
- Subject
- CTE
- Grades
- 05, 06, 07, 08
- Ancestor IDs
- 106ED4357FBF44DAA6154DD059E24B3B66531ECDCB824D8582D507E808F89E370B4181BBBEC642B3877D5275403D3946
- Source document
- Iowa Career and Technical Education Middle School Standards
- License
- CC BY 4.0 US