describe the measurement systems based on metric, US customary, and British imperial units, and explain how these systems affect the use of tools and equipment commonly used in the food and beverage services sector.
Standard detail
11.A3.4
Depth 2Parent ID: C7E27C1800E74CA784345D2828E4432EStandard set: Grade 11 - Hospitality and Tourism TFJ3E (2009)
Original statement
Quick facts
- Statement code
- 11.A3.4
- List ID
- d
- Standard ID
- D9D64072113941818E578355E8CC0085
- Subject
- Technological Education
- Grades
- 11
- Ancestor IDs
- C7E27C1800E74CA784345D2828E4432E7A2DAD39F70444F2A3457CA07F346B81
- Source document
- Grade 11 - Hospitality and Tourism TFJ3E (2009)
- License
- CC BY 4.0 US