Standard detail

BB.5.d

Competency

Depth 2Parent ID: 50C931018A9447D6983A449774A30195Standard set: Adult Education

Original statement

Assess and evaluate the quality of natural and chemical leavened breads and laminated doughs.

Statement code: BB.5.d
Standard ID: 0045DB732460423B8E23EA8E5A673BA2
ASN identifier: S21247994
Subject: ACF Knowledge & Skills Competencies (2021)
Grades: AdultEducation
Ancestor IDs: 50C931018A9447D6983A449774A30195
70853A9B9C894429BFB1CB4128FF5256
Source document: ACF Knowledge & Skills Competencies (2021)
License: CC BY 3.0 US