Analyze the difference in taste, texture, cost and nutrition between meat-based and plant-based proteins in various dishes.
Standard detail
11.K1.8
Depth 2Parent ID: E224E0CD7BB140BAB355900501953DC5Standard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.K1.8
- List ID
- h
- Standard ID
- 4F34A56984CD4C63A107CBAF77A5506A
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- E224E0CD7BB140BAB355900501953DC51677B3C4630D4BAA94AF68508F6FC3CA
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US