Create a menu, applying menu planning principles such as: balance; flavours, textures, shapes and sizes of food; variety; aesthetics; nutritional quality; costs and production; and, customer satisfaction.
Standard detail
11.C1.11
Depth 2Parent ID: 5684DA042E5E4637A62511506D0AFC4CStandard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.C1.11
- List ID
- k
- Standard ID
- 1CC13953E7564A04A295DBBB53527CC5
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- 5684DA042E5E4637A62511506D0AFC4CA3B9CF4122D54B3180AF3B2F60020EAA
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US