Demonstrate the process of recipe yield adjustments for small and large quantities based on operational needs.
Standard detail
19.5.2
Depth 2Parent ID: C83C4FB27CA347DDB06B661E6E36F2A2Standard set: Culinary Arts 1 - Kansas Hospitality and Tourism Cluster - Course #: 34056
Original statement
Quick facts
- Statement code
- 19.5.2
- List ID
- 2
- Standard ID
- D5347C521E2E424DA26DA2F97762B5C2
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- C83C4FB27CA347DDB06B661E6E36F2A2A6E86F3E9E8A4C50B16318984698FADB
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US