Create small sauces (e.g., cream, mornay, soubise, poulette and creole) to accompany appropriate menu items.
Standard detail
12.F1.4
Depth 2Parent ID: 13CD4D074E9B4B3C98E3D7FD1946F497Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.F1.4
- List ID
- d
- Standard ID
- 74A7098BBF9F4D3D8648733C75DB289C
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 13CD4D074E9B4B3C98E3D7FD1946F497F39DBE1505B54128A97AF6CA20541F8F
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US