Investigate the qualities that are important in creating frozen desserts (e.g., smoothness, overrun and mouthfeel).
Standard detail
12.S1.5
Depth 2Parent ID: 79B90ED632D04DB7911FED8330EF2630Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.S1.5
- List ID
- e
- Standard ID
- CA147241B5A44006B5A15B4F31760433
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 79B90ED632D04DB7911FED8330EF2630C835B457E1824D32A18A0A13CC793B65
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US