Standard detail

5.1.3

Depth 2Parent ID: 0F0832535C254D12BBE7D42FDF198A1CStandard set: Hospitality and Tourism

Original statement

Explain considerations in using active, active-dry and instant yeast.

Statement code: 5.1.3
List ID: 3
Standard ID: 30FA01CFC23A40B69DF7CE4EB0F7926C
Subject: CTE
Grades: 07, 08, 09, 10, 11, 12
Ancestor IDs: 0F0832535C254D12BBE7D42FDF198A1C
EBCBAB6145D54ACF99859875ABA3E53D
Source document: Hospitality and Tourism Career Field Technical Content Standards
License: CC BY 4.0 US