List ways to hold vegetables that maintain their quality.
Standard detail
FP1.9.k
Competency
Depth 3Parent ID: F49CD5B9CEE24DC3A4044B531525F6A0Standard set: Food Preparation and Culinary Arts (2021): Vocational Training
Original statement
Quick facts
- Statement code
- FP1.9.k
- Standard ID
- 8F19907D536344BFBD9A6A3D4B54D8E9
- ASN identifier
- S21241689
- Subject
- Vocational Training (2021-)
- Grades
- VocationalTraining
- Ancestor IDs
- F49CD5B9CEE24DC3A4044B531525F6A0296D7D0C1D8E417D932B68132479001AAD5E61ADD5D1494B8B68818CD6DCC36D
- Source document
- Food Preparation and Culinary Arts (2021)
- License
- CC BY 3.0 US