identify recipes that accommodate a variety of specific customer needs (e.g., the needs of diabetic, vegan, or lactose-intolerant customers, or customers requiring a sodium-free diet)
Standard detail
10.B2.7
Depth 2Parent ID: D9003B764CD74E85BC6540DF91DB059FStandard set: Grade 10 - Hospitality and Tourism TFJ2O (2009)
Original statement
Quick facts
- Statement code
- 10.B2.7
- List ID
- g
- Standard ID
- 44792BF3315440CC9A062A16D0A04D5C
- Subject
- Technological Education
- Grades
- 10
- Ancestor IDs
- D9003B764CD74E85BC6540DF91DB059F28DC67838C9342F8857894B0170844AD
- Source document
- Grade 10 - Hospitality and Tourism TFJ2O (2009)
- License
- CC BY 4.0 US