Describe moist-heat cooking methods and list the foods to which they are suited.
Standard detail
FP1.5.n
Competency
Depth 3Parent ID: 8EDD207093E346ADBEF1F3C3C215A2C0Standard set: Food Preparation and Culinary Arts (2021): Vocational Training
Original statement
Quick facts
- Statement code
- FP1.5.n
- Standard ID
- B1C7E39EBEB7484A85CD3B615EDD3787
- ASN identifier
- S21241613
- Subject
- Vocational Training (2021-)
- Grades
- VocationalTraining
- Ancestor IDs
- 8EDD207093E346ADBEF1F3C3C215A2C0296D7D0C1D8E417D932B68132479001AAD5E61ADD5D1494B8B68818CD6DCC36D
- Source document
- Food Preparation and Culinary Arts (2021)
- License
- CC BY 3.0 US