apply a variety of baking methods (e.g., creaming method, straight dough method) correctly when preparing bakery products;
Standard detail
10.B2.5
Depth 2Parent ID: D9003B764CD74E85BC6540DF91DB059FStandard set: Grade 10 - Hospitality and Tourism TFJ2O (2009)
Original statement
Quick facts
- Statement code
- 10.B2.5
- List ID
- e
- Standard ID
- 37B7EA0E375A4F9B917662F1D2185980
- Subject
- Technological Education
- Grades
- 10
- Ancestor IDs
- D9003B764CD74E85BC6540DF91DB059F28DC67838C9342F8857894B0170844AD
- Source document
- Grade 10 - Hospitality and Tourism TFJ2O (2009)
- License
- CC BY 4.0 US