Identify the foods best suited for dry heat, moist heat and combination cooking methods.
Standard detail
8.5.3
Depth 2Parent ID: F323339CD35D445893487E8187597A75Standard set: Culinary Essentials - Kansas Hospitality and Tourism Cluster - Course #: 16051
Original statement
Quick facts
- Statement code
- 8.5.3
- List ID
- 3
- Standard ID
- EB29049A0A194E0DA025DBC136797C74
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- F323339CD35D445893487E8187597A754D8D8BA0E1934A08A066AF9D73066FB5
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US