Apply the skills (e.g., whisking, deglazing, stock reduction, separating eggs) appropriate to each sauce considering factors such as texture, time and heat.
Standard detail
11.J1.9
Depth 2Parent ID: CB655E60194B499DA9BE69268CE965CCStandard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.J1.9
- List ID
- i
- Standard ID
- 364F61C9A184470AA4A7A54DAE297CD6
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- CB655E60194B499DA9BE69268CE965CCBC0A4A0B7C214DE5863B8B724DDDE9FD
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US