Explain the effects of heat (e.g., change in shape, colour and flavour) on foods such as carbohydrates, fibre, water, proteins and fats.
Standard detail
11.D1.1
Depth 2Parent ID: E2CFA1099FA54AAA82D62847CEC8D600Standard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.D1.1
- List ID
- a
- Standard ID
- 3B4EE3688B5A4A58B90AFD1B0955966A
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- E2CFA1099FA54AAA82D62847CEC8D600FE37D1CD79504CBCB13260ADE06E49FF
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US