Distinguish between solid and liquid measurements in the standard and metric systems.
Standard detail
8.3.3
Depth 2Parent ID: BFC42E588F1C451F9002D9BCD7FDBB4BStandard set: Culinary Essentials - Kansas Hospitality and Tourism Cluster - Course #: 16051
Original statement
Quick facts
- Statement code
- 8.3.3
- List ID
- 3
- Standard ID
- 52BC4E22A7FB47C3A81722E96B60D18E
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- BFC42E588F1C451F9002D9BCD7FDBB4B4D8D8BA0E1934A08A066AF9D73066FB5
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US