Explain garde manger and how it relates to charcuterie.
Standard detail
FP2.6.t
Competency
Depth 3Parent ID: 1DFDE023C74F4008A84DFA1A2256F52DStandard set: Food Preparation and Culinary Arts (2021): Vocational Training
Original statement
Quick facts
- Statement code
- FP2.6.t
- Standard ID
- 3AD294BB251F467281B7C07C0DD9D5C6
- ASN identifier
- S21241858
- Subject
- Vocational Training (2021-)
- Grades
- VocationalTraining
- Ancestor IDs
- 1DFDE023C74F4008A84DFA1A2256F52DE05B9B2C91AD4403B0A2491EE3D471CE8DC867893FEB47A9A5570957C56BAE3B
- Source document
- Food Preparation and Culinary Arts (2021)
- License
- CC BY 3.0 US