Describe the uses of gels, foams and emulsions in food preparation
Standard detail
4.02FS6
Depth 2Parent ID: 4624EBF6B98B4900B7A56104730AAD56Standard set: Food Science and Nutrition (2004)
Original statement
Quick facts
- Statement code
- 4.02FS6
- List ID
- 6.
- Standard ID
- FCC5B245EC3243FCB63D3BAA9171CBF7
- Subject
- CTE (2009-)
- Grades
- 11, 12
- Ancestor IDs
- 4624EBF6B98B4900B7A56104730AAD566A978276231F450D89B6B8F56AFB783C
- Source document
- Idaho FCS Food Science and Nutrition Standards
- License
- CC BY 4.0 US