Explain the correct procedures for scaling, panning, baking, checking for doneness and cooling cakes and cupcakes.
Standard detail
11.R1.1
Depth 2Parent ID: E0AB3C9FC16D40EB8FD3B53D09E2ABEDStandard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.R1.1
- List ID
- a
- Standard ID
- 1E9D2A2927294194944BF929FBED2991
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- E0AB3C9FC16D40EB8FD3B53D09E2ABED7F9B38AF9CF64D98A22BA222D2308A68
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US