Compare dry heat (e.g., roasting, broiling and sautéing) and moist heat (e.g., simmering, steaming and poaching) cooking methods.
Standard detail
10.I1.3
Depth 2Parent ID: 8D71C7FB13FB4B669FFECDD55209C293Standard set: Grade 10 - Commercial Cooking 10 (2022)
Original statement
Quick facts
- Statement code
- 10.I1.3
- List ID
- c
- Standard ID
- 47FB26ECC80F4040955165E0F1D72964
- Subject
- Practical and Applied Arts
- Grades
- 10
- Ancestor IDs
- 8D71C7FB13FB4B669FFECDD55209C2931D47E47A9B6C45B78ECDE45D9237E7D6
- Source document
- Grade 10 - Commercial Cooking 10 (2022)
- License
- CC BY 4.0 US