Receiving, storing, thawing, prepping, cooking (minimal internal temperature), holding, cooling, reheating, and serving food, including the proper tools and equipment used to perform these tasks
Standard detail
3.4.d.1
Depth 3Parent ID: 62C02E07D64B422C8C160277A796B8B0Standard set: Culinary Arts I (2025)
Original statement
Quick facts
- Statement code
- 3.4.d.1
- List ID
- 1
- Standard ID
- B3A20BC52EBC487BA5B2D8C7C06A14C1
- Subject
- CTE (2014-)
- Grades
- HigherEducation
- Ancestor IDs
- 62C02E07D64B422C8C160277A796B8B0938E7A2DBDE44D45AB6750F9BF6624719F5A8D8B56DB4DB4B4AFC453EC208C3D
- Source document
- 2025 Culinary Arts
- License
- CC BY 4.0 US