Identify the major influences, ingredients, flavors, and cooking techniques of French cuisine.
Standard detail
FP2.11.a
Competency
Depth 3Parent ID: D983A2D48E744C8886FFCD5F0CD25B36Standard set: Food Preparation and Culinary Arts (2021): Vocational Training
Original statement
Quick facts
- Statement code
- FP2.11.a
- Standard ID
- A2CAEC8A113B422BA36B3A219F4D0D78
- ASN identifier
- S21241919
- Subject
- Vocational Training (2021-)
- Grades
- VocationalTraining
- Ancestor IDs
- D983A2D48E744C8886FFCD5F0CD25B36E05B9B2C91AD4403B0A2491EE3D471CE8DC867893FEB47A9A5570957C56BAE3B
- Source document
- Food Preparation and Culinary Arts (2021)
- License
- CC BY 3.0 US