Summarize the different types and characteristics of pie fillings (i.e., fruit, liquid, cream, and chiffon fillings), citing examples from recipes and cookbooks. Synthesize information concerning the chemical changes that happen when certain thickening agents are used. Examples of thickeners include:
Standard detail
23
Depth 2Parent ID: 356FC5878D3642FEB3A1C423EC25D518Standard set: Culinary Arts III
Original statement
Quick facts
- Statement code
- 23
- List ID
- 23
- Standard ID
- F322D6EDCB314FA68CA20A8B0C36E841
- Subject
- CTE (2020-)
- Grades
- 12, 11
- Ancestor IDs
- 356FC5878D3642FEB3A1C423EC25D518DC44CB27300E4C788CCFFFFDCD54DB37
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US