Compare and contrast a variety of cooking methods, including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking.
Standard detail
FCS.CAFS.1.E.i.2
Depth 3Parent ID: 3DEB3DE7EA7044C581385416D3B80151Standard set: Culinary Arts and Food Services (CAFS)
Original statement
Quick facts
- Statement code
- FCS.CAFS.1.E.i.2
- List ID
- 2
- Standard ID
- BEE796DDF69C4EFDBA1092DAA97005E4
- Subject
- Family and Consumer Sciences (2024-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 3DEB3DE7EA7044C581385416D3B80151B1CA8E307933407FA746D050547007CC78DA7818E4734A1AB01B2DF93F08E4F9
- Source document
- WISCONSIN STANDARDS FOR Family and Consumer Sciences
- License
- CC BY 4.0 US