Distinguish the differences in form and flavor between the variety of sweeteners (i.e. sugar, molasses, honey, brown sugar, maple syrup, corn syrup, and agave nectar) from a taste test/observation in the lab setting. Discuss common substitutions for sweeteners in recipes without compromising quality, citing culinary research.
Standard detail
23
Depth 1Parent ID: 91ECAAA9BFE443CFAE3FD4604DAA16CDStandard set: Culinary Arts I
Original statement
Quick facts
- Statement code
- 23
- List ID
- 23
- Standard ID
- 286486F1DC594F139B991254A7A6C588
- Subject
- CTE (2020-)
- Grades
- 09
- Ancestor IDs
- 91ECAAA9BFE443CFAE3FD4604DAA16CD
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US