Demonstrate professional skills for a variety of cooking methods, including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Standard detail
FCS.CAFS.1.E.a.2
Depth 3Parent ID: 82C7C923A1504FB791357184DE5A18E0Standard set: Culinary Arts and Food Services (CAFS)
Original statement
Quick facts
- Statement code
- FCS.CAFS.1.E.a.2
- List ID
- 2
- Standard ID
- A2974E53F7A84BF8A0D71795D7E6ECC4
- Subject
- Family and Consumer Sciences (2024-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 82C7C923A1504FB791357184DE5A18E0B1CA8E307933407FA746D050547007CC78DA7818E4734A1AB01B2DF93F08E4F9
- Source document
- WISCONSIN STANDARDS FOR Family and Consumer Sciences
- License
- CC BY 4.0 US