Synthesize research from the National Dairy Council to determine the composition of milk. Summarize in a graphic the percentage of required butterfat content in various milk products and high butterfat dairy products. In the graphic, include a description of which product is best suited for different functions in the kitchen; outline guiding principles when cooking with milk, citing evidence from an example dish.
Standard detail
5
Depth 2Parent ID: AC97F22327314B35830B029418A5C64AStandard set: Culinary Arts III
Original statement
Quick facts
- Statement code
- 5
- List ID
- 5
- Standard ID
- 5BF42428AC364597B6339466276A27CE
- Subject
- CTE (2020-)
- Grades
- 12, 11
- Ancestor IDs
- AC97F22327314B35830B029418A5C64A8977D0417B29477BAC4EDD45DDF956FC
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US