apply a variety of cooking methods (e.g., dry heat, moist heat, combination) correctly when preparing food, using proper cooking temperatures as specified in provincial regulations;
Standard detail
10.B2.4
Depth 2Parent ID: D9003B764CD74E85BC6540DF91DB059FStandard set: Grade 10 - Hospitality and Tourism TFJ2O (2009)
Original statement
Quick facts
- Statement code
- 10.B2.4
- List ID
- d
- Standard ID
- D7565D2F9FFF459B9E3F3D93DBE031DC
- Subject
- Technological Education
- Grades
- 10
- Ancestor IDs
- D9003B764CD74E85BC6540DF91DB059F28DC67838C9342F8857894B0170844AD
- Source document
- Grade 10 - Hospitality and Tourism TFJ2O (2009)
- License
- CC BY 4.0 US