Relate the functions and physical properties of simple and complex carbohydrates, lipids, vitamins, minerals and proteins (i.e., functional ingredients) to the manufacturing of food products.
Standard detail
7.1.7
Depth 2Parent ID: 1016CAD087D44916AE048ED1635311BEStandard set: Business and Administrative Services
Original statement
Quick facts
- Statement code
- 7.1.7
- List ID
- 7
- Standard ID
- 7D1CA3F305234BD8BB5A23506D9FB661
- Subject
- CTE
- Grades
- 07, 08, 09, 10, 11, 12
- Ancestor IDs
- 1016CAD087D44916AE048ED1635311BE487C062E2ADE44E984353E45CB873478
- Source document
- Final-Draft-Revised-Agriculture-and-Environmental-Systems-Career-Field-Technical-Content-Standards
- License
- CC BY 4.0 US