Compare and contrast the chemical properties of butter and margarine, citing evidence pertaining to molecular structure, nutritional facts, and nutritional claims. Justify why foodservice kitchens use clarified butter in place of butter substitutes. Demonstrate the multistep procedure for clarifying butter, noting temperature and time during each step.
Standard detail
8
Depth 2Parent ID: AC97F22327314B35830B029418A5C64AStandard set: Culinary Arts III
Original statement
Quick facts
- Statement code
- 8
- List ID
- 8
- Standard ID
- 9E1386483840483FA8FBF03D8A368D00
- Subject
- CTE (2020-)
- Grades
- 12, 11
- Ancestor IDs
- AC97F22327314B35830B029418A5C64A8977D0417B29477BAC4EDD45DDF956FC
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US