Prepare whole cuts of animal protein for brining, including trimming, drying, injecting brine and soaking.
Standard detail
12.K1.8
Depth 2Parent ID: 65187FD8A66F44FB93843211498408C6Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.K1.8
- List ID
- h
- Standard ID
- 5A840C09BA67406DAC61C31C02DC6A42
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 65187FD8A66F44FB93843211498408C6FBC71402688B46238FE926F2AC9961EF
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US