Discuss examples of desserts that are derivatives of pastry creams, crème anglaise and sabayons.
Standard detail
12.Q1
Depth 1Parent ID: 1742C4CF2A6D4C338BBB78CA9C6F0A4AStandard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.Q1
- List ID
- 1
- Standard ID
- 6DFE3DA72F434E52A0A94CB1E2FF1EB3
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 1742C4CF2A6D4C338BBB78CA9C6F0A4A
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US