Investigate the effects of a variety of dry heat cooking methods (e.g., roasting, sautéing, caramelizing, grilling) on the texture, colour and flavour of fruits and vegetables.
Standard detail
11.G1.1
Depth 2Parent ID: B8FE9539DA074749899DAAE56442EF15Standard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.G1.1
- List ID
- a
- Standard ID
- B0891CBBEAFD449196EE52C47DA522CD
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- B8FE9539DA074749899DAAE56442EF159F964C05237141D1B6E1A5A3F97E8322
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US