Summarize how poultry is classified by bird type, size, and age in the foodservice industry. Craft an explanation supporting how the size of poultry items affects the portion control, tenderness, and cost of dishes. Calculate the price of a whole bird compared to the cost of purchasing individual pieces by fabricating a whole chicken.
Standard detail
13
Depth 2Parent ID: 4477D423B8E94D90956F4C9DB45FAB35Standard set: Culinary Arts III
Original statement
Quick facts
- Statement code
- 13
- List ID
- 13
- Standard ID
- 783C19BC006F4571A608A71E07E6811F
- Subject
- CTE (2020-)
- Grades
- 12, 11
- Ancestor IDs
- 4477D423B8E94D90956F4C9DB45FAB358977D0417B29477BAC4EDD45DDF956FC
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US