Identify the three ways to prepare bones for stock: blanching, browning, and sweating.
Standard detail
15.5
Depth 2Parent ID: B3E12F74113F4DF4A3492F2DB047CE18Standard set: Culinary Arts II (2025)
Original statement
Quick facts
- Statement code
- 15.5
- List ID
- b
- Standard ID
- 0ED7F357E4E847A59270EEE8267064C1
- Subject
- CTE (2014-)
- Grades
- HigherEducation
- Ancestor IDs
- B3E12F74113F4DF4A3492F2DB047CE18BC479D06131D45269B48013560D0E1A0
- Source document
- 2025 Culinary Arts
- License
- CC BY 4.0 US