Utilize knife skills in food production and determine the appropriate knife for specific preparation techniques or food item.
Standard detail
20.4.1
Depth 2Parent ID: 7B33C5E4DA02487BB525608CBAE17AF2Standard set: Culinary Arts II - Kansas Hospitality and Tourism Cluster - Course #: 34058
Original statement
Quick facts
- Statement code
- 20.4.1
- List ID
- 1
- Standard ID
- 297102F9881E4FD49F18C2753C2596C7
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 7B33C5E4DA02487BB525608CBAE17AF20CA12CB8B10448B2A93197B8F612CE83
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US