Identify, describe, and effectively demonstrate the use of hand tools and smallwares used in commercial food preparation. Using supporting evidence from a variety of equipment manuals and fact sheets, create an informational guide to differentiate the functions, cleaning procedures, storage, and examples of proper use of tools used in commercial foodservice.
Standard detail
16
Depth 1Parent ID: B5443602BC7C4527AB30DAB6381E8C74Standard set: Culinary Arts I
Original statement
Quick facts
- Statement code
- 16
- List ID
- 16
- Standard ID
- 0CBFCA8C2C434C149211F74C1E738E62
- Subject
- CTE (2020-)
- Grades
- 09
- Ancestor IDs
- B5443602BC7C4527AB30DAB6381E8C74
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US