Identify the four essential parts of stock and the proper ingredients for each.
Standard detail
FP1.6.a
Competency
Depth 3Parent ID: E432F983DADB4C028C65F1E6E775CAC3Standard set: Food Preparation and Culinary Arts (2021): Vocational Training
Original statement
Quick facts
- Statement code
- FP1.6.a
- Standard ID
- 5CE7AACAD0A2474A82AEE9E646AFB2EC
- ASN identifier
- S21241622
- Subject
- Vocational Training (2021-)
- Grades
- VocationalTraining
- Ancestor IDs
- E432F983DADB4C028C65F1E6E775CAC3296D7D0C1D8E417D932B68132479001AAD5E61ADD5D1494B8B68818CD6DCC36D
- Source document
- Food Preparation and Culinary Arts (2021)
- License
- CC BY 3.0 US