Standard detail

FP2.1.a

Competency

Depth 3Parent ID: 7A7D68369B3F4A6483CF654557D1BCD7Standard set: Food Preparation and Culinary Arts (2021): Vocational Training

Original statement

List the characteristics of milk and identify ways to keep it safe.

Statement code: FP2.1.a
Standard ID: B2BF1CC04B9F4F3996E9840F48D60817
ASN identifier: S21241741
Subject: Vocational Training (2021-)
Grades: VocationalTraining
Ancestor IDs: 7A7D68369B3F4A6483CF654557D1BCD7
E05B9B2C91AD4403B0A2491EE3D471CE
8DC867893FEB47A9A5570957C56BAE3B
Source document: Food Preparation and Culinary Arts (2021)
License: CC BY 3.0 US