Use a variety of dry heat and moist heat cooking methods appropriate for animal proteins (e.g., grilling bison, pan frying chicken and simmering beef).
Standard detail
11.L1.4
Depth 2Parent ID: FF19B585EE214B77BD97EF34B9F615E4Standard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.L1.4
- List ID
- d
- Standard ID
- DF87435112BD4CEA8DD9899ED0709630
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- FF19B585EE214B77BD97EF34B9F615E4CD907588933A46F7842D55BC94ABDD14
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US