Using culinary resources, such as textbooks or industry magazines, compare and contrast dry, moist, and combination cooking methods in a class discussion. Create an informational artifact that describes each method, locate an example recipe for each, and demonstrate effective use of the technique in a laboratory setting. Examples may include:
Standard detail
21
Depth 1Parent ID: CEBCB142BAF24636B98A676DE52EC95EStandard set: Culinary Arts I
Original statement
Quick facts
- Statement code
- 21
- List ID
- 21
- Standard ID
- 7181F2B642DA4E749397E25EE468C899
- Subject
- CTE (2020-)
- Grades
- 09
- Ancestor IDs
- CEBCB142BAF24636B98A676DE52EC95E
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US