Standard detail

8.5.2

Depth 2Parent ID: ECC86FF5F2354D71A3B87F87F237E612Standard set: Reasoning for Action

Original statement

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.

Quick facts

Statement code: 8.5.2
List ID: 2
Standard ID: B1E1F97C3D654000A91C0473763CB920
Subject: Family and Consumer Sciences National Standards (2018-)
Grades: 06, 07, 08, 09, 10, 11, 12, VocationalTraining
Ancestor IDs: ECC86FF5F2354D71A3B87F87F237E612
75D2FB1F11A640BBB033E67338E0CEB9
Source document: National Association of State Administrators of Family and Consumer Sciences
License: CC BY 4.0 US