Summarize from recipes and other culinary resources the differences in baking ingredients used in commercial kitchens, and describe the physical properties of each. Create a chart that describes which ingredients are best suited for each function in the bakeshop, citing an example dish with claims from research that supports the rational provided.
Standard detail
17
Depth 2Standard set: Culinary Arts III
Original statement
Quick facts
- Statement code
- 17
- List ID
- 17
- Standard ID
- 16C9CB490C724A3FBE38513A22540BC7
- Subject
- CTE (2020-)
- Grades
- 12, 11
- Ancestor IDs
- BDFD2C6A6C45409BB05266FAEE971E1C
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US