Compile a collection of recipes from multiple sources that illustrates the diversity of bread products in commercial kitchens. Demonstrate proper preparation methods to prepare one or more of the selected recipes.
Standard detail
19
Depth 2Parent ID: E8D70FD181644679AD23789AE290A38FStandard set: Culinary Arts III
Original statement
Quick facts
- Statement code
- 19
- List ID
- 19
- Standard ID
- 63E5D5E8F29D4D8792308E38251FAD51
- Subject
- CTE (2020-)
- Grades
- 12, 11
- Ancestor IDs
- E8D70FD181644679AD23789AE290A38FDC44CB27300E4C788CCFFFFDCD54DB37
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US