Identify types of knives and cutting equipment used in the food production kitchen.
Standard detail
8.2.4
Depth 2Parent ID: 0374CA8FE89A4CC184123810F1106EDBStandard set: Culinary Essentials - Kansas Hospitality and Tourism Cluster - Course #: 16051
Original statement
Quick facts
- Statement code
- 8.2.4
- List ID
- 4
- Standard ID
- 2E6E6960949240B6B12B4E1369D62998
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 0374CA8FE89A4CC184123810F1106EDB4D8D8BA0E1934A08A066AF9D73066FB5
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US