Create fruit and vegetable garnishes using proper knife skills (e.g., tourné, spiralize and chiffonade) and garnishing tools (e.g., parisienne scoop, vegetable peeler and zester).
Standard detail
12.D1.3
Depth 2Parent ID: 2D59EB5A3356459F950A5D08021FC2A9Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.D1.3
- List ID
- c
- Standard ID
- 404E234054074366B46E8186EC6AFBDF
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 2D59EB5A3356459F950A5D08021FC2A9081E4CD801C146C7A783B288FFCE69EB
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US