Determine the correct degree of doneness (e.g., well-done, medium-well, medium, medium-rare, rare and blue-rare) for beef using a thermometer and by touch.
Standard detail
12.I1.6
Depth 2Parent ID: 18B1B28186114363B414FC1052B12121Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.I1.6
- List ID
- f
- Standard ID
- 7CF0B5AE94434D03B9B5404A62C4C0A5
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 18B1B28186114363B414FC1052B121216BE885861E8E4203B03C67CAECC16E77
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US