identify types of food that should be processed by each canning method; and
Standard detail
(D)
Depth 2Parent ID: B0B50398F1524C5B9C0E55E8E1C8F3A4Standard set: Hospitality and Tourism (2010): Grade 11
Original statement
Quick facts
- Statement code
- (D)
- List ID
- (D)
- Standard ID
- 5EBDDA9DB7F941119DE258106BD88A35
- ASN identifier
- S2672048
- Subject
- CTE (2010-)
- Grades
- 11
- Ancestor IDs
- B0B50398F1524C5B9C0E55E8E1C8F3A4DACC0AF8AAA146E496328AB556DF65D4
- Source document
- Hospitality and Tourism (2010)
- License
- CC BY 3.0 US