Ingredient Selection and Preparation: Follow mise en place principles when organizing food and equipment, determine amounts to use, and prepare ingredients for use in recipes.
Standard detail
4.3
Depth 1Parent ID: 7005E80923AC4CCB83ACE7B93173DA0CStandard set: Hospitality and Tourism
Original statement
Quick facts
- Statement code
- 4.3
- List ID
- 3
- Standard ID
- 1C88F3A5AE324E1A8B769DE510144FEF
- Subject
- CTE
- Grades
- 07, 08, 09, 10, 11, 12
- Ancestor IDs
- 7005E80923AC4CCB83ACE7B93173DA0C
- License
- CC BY 4.0 US