Analyze muscle composition, connective tissue and fat content of each of the varieties of fish, shellfish and cephalopods.
Standard detail
12.J1.4
Depth 2Parent ID: 14FF7D26ADFC4719B76C6036292E5AFBStandard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.J1.4
- List ID
- d
- Standard ID
- F13E2D7A3FCB4DB2B7800359DA001942
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 14FF7D26ADFC4719B76C6036292E5AFB053413C3F91C4AE9947F8E45D1857BC3
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US