Identify, describe, and effectively demonstrate the use of hand tools and smallwares used in the bakeshop area of the commercial kitchen. Using supporting evidence from a variety of equipment manuals and fact sheets, create an informational guide to differentiate the functions, cleaning procedures, storage, and examples of proper use of tools used in commercial foodservice.
Standard detail
15
Depth 2Standard set: Culinary Arts III
Original statement
Quick facts
- Statement code
- 15
- List ID
- 15
- Standard ID
- F06BE29A53EF456F8B54A65151ADE8E9
- Subject
- CTE (2020-)
- Grades
- 12, 11
- Ancestor IDs
- BDFD2C6A6C45409BB05266FAEE971E1C
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US