use a variety of cutting techniques (e.g., precision cuts: large dice, medium dice, small dice, brunoise, rondelle, paysanne, batonnet, julienne, fine julienne; butchery and fabrication: deboning, cleaning, filleting) correctly (e.g., keeping all items a consistent size) and safely for a variety of food preparations;
Standard detail
10.B2.3
Depth 2Parent ID: D9003B764CD74E85BC6540DF91DB059FStandard set: Grade 10 - Hospitality and Tourism TFJ2O (2009)
Original statement
Quick facts
- Statement code
- 10.B2.3
- List ID
- c
- Standard ID
- 66A0D9F9361949B3BFC46B7EA93FAEE8
- Subject
- Technological Education
- Grades
- 10
- Ancestor IDs
- D9003B764CD74E85BC6540DF91DB059F28DC67838C9342F8857894B0170844AD
- Source document
- Grade 10 - Hospitality and Tourism TFJ2O (2009)
- License
- CC BY 4.0 US