Assess the impact of portion control, proper scaling, and measurement techniques on the production cost of a variety of menu items.
Standard detail
FCS.CAFS.1.E.a.3
Depth 3Parent ID: 82C7C923A1504FB791357184DE5A18E0Standard set: Culinary Arts and Food Services (CAFS)
Original statement
Quick facts
- Statement code
- FCS.CAFS.1.E.a.3
- List ID
- 3
- Standard ID
- 93A7ADAD83664CF693B214CA70817F18
- 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