Identify the three mixing methods (i.e., straight dough, modified straight dough and sponge) for yeast doughs.
Standard detail
10.U1.4
Depth 2Parent ID: 9CD15D5BCE3B439F90EFFBB141A2C117Standard set: Grade 10 - Commercial Cooking 10 (2022)
Original statement
Quick facts
- Statement code
- 10.U1.4
- List ID
- d
- Standard ID
- 300FF54FFBC5466F9DF0D7F36CAB6F3B
- Subject
- Practical and Applied Arts
- Grades
- 10
- Ancestor IDs
- 9CD15D5BCE3B439F90EFFBB141A2C117E09B76F2672E44F4A5251A9EF96155FF
- Source document
- Grade 10 - Commercial Cooking 10 (2022)
- License
- CC BY 4.0 US