Examine the anatomy of a recipe identifying the key points and functions of each (name, yield, portion size, ingredients, quantity, and methods). Define common recipe terminology. Use the definitions to gain a proficient working understanding of terms and characteristics used in the standardized recipes.
Standard detail
13
Depth 1Parent ID: 67B49A44E2A244A6BD77A5C3B7E962D7Standard set: Culinary Arts I
Original statement
Quick facts
- Statement code
- 13
- List ID
- 13
- Standard ID
- 0BCE17124B0F45D1887632A01FBA77CD
- Subject
- CTE (2020-)
- Grades
- 09
- Ancestor IDs
- 67B49A44E2A244A6BD77A5C3B7E962D7
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US