Follow the procedure for rolling pie dough and lining pans including selecting the best dough to use, scaling, dusting, rolling, placing and crimping.
Standard detail
11.V1.4
Depth 2Parent ID: CE6E23EB36E944A582F53E27644AEFC8Standard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.V1.4
- List ID
- d
- Standard ID
- E3E1B95BF28645728815C4EDA6DB5D8E
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- CE6E23EB36E944A582F53E27644AEFC8ED9E221472C44FD5AC0FDD6E815781C2
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US