Analyze the impact (e.g., texture, tenderness and taste) of cooking methods on foods.
Standard detail
11.D1.9
Depth 2Parent ID: E2CFA1099FA54AAA82D62847CEC8D600Standard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.D1.9
- List ID
- i
- Standard ID
- 4C4DE59D8672488F83082748F29B9DB2
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- E2CFA1099FA54AAA82D62847CEC8D600FE37D1CD79504CBCB13260ADE06E49FF
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US