Identify a variety of plant-based proteins and discuss their handling and storage.
Standard detail
11.K1.1
Depth 2Parent ID: E224E0CD7BB140BAB355900501953DC5Standard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.K1.1
- List ID
- a
- Standard ID
- 2DF36DD32047483F8DAA4A9811219588
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- E224E0CD7BB140BAB355900501953DC51677B3C4630D4BAA94AF68508F6FC3CA
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US