demonstrate the ability to adapt recipes by substituting equipment and ingredients that are readily available (e.g., use a frying pan instead of a wok; use milk with vinegar instead of buttermilk; use dried instead of fresh herbs)
Standard detail
12.B3.3
Depth 2Parent ID: F8C6074265B74D3FA80EB4F2C82CE137Standard set: Grade 12 - Food and Healthy Living HFL4E (2013)
Original statement
Quick facts
- Statement code
- 12.B3.3
- List ID
- c
- Standard ID
- A4FA21EF1A2F40C9AF62283D23BC6CEB
- Subject
- Social Science and Humanities
- Grades
- 12
- Ancestor IDs
- F8C6074265B74D3FA80EB4F2C82CE137CA40D861184642B69805D3DB80794772
- Source document
- Grade 12 - Food and Healthy Living HFL4E (2013)
- License
- CC BY 4.0 US