Standard detail

FP2.10.g

Competency

Depth 3Parent ID: AF4D5BCFE81B48C99BD09B552A88BC75Standard set: Food Preparation and Culinary Arts (2021): Vocational Training

Original statement

Identify the major influences, ingredients, flavors, and cooking techniques of Central American cuisine.

Statement code: FP2.10.g
Standard ID: 491F4699F07C45278E4E91AC9B9D5E45
ASN identifier: S21241914
Subject: Vocational Training (2021-)
Grades: VocationalTraining
Ancestor IDs: AF4D5BCFE81B48C99BD09B552A88BC75
E05B9B2C91AD4403B0A2491EE3D471CE
8DC867893FEB47A9A5570957C56BAE3B
Source document: Food Preparation and Culinary Arts (2021)
License: CC BY 3.0 US