outline strategies for eliminating waste in menu planning and meal preparation (e.g., freezing individual-size portions; using most or all parts of vegetables or cuts of meat)
Standard detail
12.C3.4
Depth 2Parent ID: B1FB73C822DD451ABD78BDA50D3BC4F3Standard set: Grade 12 - Food and Healthy Living HFL4E (2013)
Original statement
Quick facts
- Statement code
- 12.C3.4
- List ID
- d
- Standard ID
- 029BDD06F8044518A0980CCCB3C972CD
- Subject
- Social Science and Humanities
- Grades
- 12
- Ancestor IDs
- B1FB73C822DD451ABD78BDA50D3BC4F326225E84BB394A04AFE26E0BF5676729
- Source document
- Grade 12 - Food and Healthy Living HFL4E (2013)
- License
- CC BY 4.0 US