describe and demonstrate a variety of cooking methods used to prepare foods (e.g., moist heat: poaching, boiling; dry heat: roasting, baking; combination: stewing);
Standard detail
11.A2.4
Depth 2Parent ID: 14DCE0B9D5D14BE19A276A6F80FF4A54Standard set: Grade 11 - Hospitality and Tourism TFJ3E (2009)
Original statement
Quick facts
- Statement code
- 11.A2.4
- List ID
- d
- Standard ID
- 0ADA017AC1D248DA87DA40EFD084A191
- Subject
- Technological Education
- Grades
- 11
- Ancestor IDs
- 14DCE0B9D5D14BE19A276A6F80FF4A547A2DAD39F70444F2A3457CA07F346B81
- Source document
- Grade 11 - Hospitality and Tourism TFJ3E (2009)
- License
- CC BY 4.0 US