Compare and contrast the differences in mechanical and chemical tenderizers used in meat preparation. Discuss how the cut of meat influences the type of tenderizer and cooking method used when preparing. Research and develop a corresponding data table for the proper cooking methods of each cut.
Standard detail
14
Depth 2Parent ID: 4477D423B8E94D90956F4C9DB45FAB35Standard set: Culinary Arts III
Original statement
Quick facts
- Statement code
- 14
- List ID
- 14
- Standard ID
- FC582AEDD6C54EE8A754BCCAADEE4D9D
- Subject
- CTE (2020-)
- Grades
- 12, 11
- Ancestor IDs
- 4477D423B8E94D90956F4C9DB45FAB358977D0417B29477BAC4EDD45DDF956FC
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US