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
C3.4
Specific Expectation
Depth 2Parent ID: 401B3034370545AFA046B75AA0605C6DStandard set: Grade 12 - Social Sciences and Humanities (2013)
Original statement
Quick facts
- Statement code
- C3.4
- List ID
- C3.4
- Standard ID
- EB1FE96348654066A0FFB942DB50E735
- ASN identifier
- S2694003
- Subject
- [Archived] Ontario Standards
- Grades
- 12
- Ancestor IDs
- 401B3034370545AFA046B75AA0605C6D50749125AB4C4A099F495750030023C7
- Source document
- The Ontario Curriculum, Grades 9 to 12: Social Sciences and Humanities (2013)
- License
- CC BY 3.0 US