Compare and contrast the different types of starches used in commercial kitchens and describe the physical properties of each. Create a chart that describes which starch is best suited for each function in the kitchen, citing an example dish.
Standard detail
24
Depth 1Parent ID: 91ECAAA9BFE443CFAE3FD4604DAA16CDStandard set: Culinary Arts I
Original statement
Quick facts
- Statement code
- 24
- List ID
- 24
- Standard ID
- 9163D4F5881042F2891AC3BD9497DC29
- Subject
- CTE (2020-)
- Grades
- 09
- Ancestor IDs
- 91ECAAA9BFE443CFAE3FD4604DAA16CD
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US