Create garnishes for hot and cold menu items using the fundamentals of plating (e.g., balance, focal point and composition).
Standard detail
11.F1.6
Depth 2Parent ID: 23041B84ADBA4F6BA62966145B1F7AA3Standard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.F1.6
- List ID
- f
- Standard ID
- 8F2439C597344AA19BBA3EEF36789E1C
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- 23041B84ADBA4F6BA62966145B1F7AA37B1DA88E90204943A90402505F998812
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US