convert recipes correctly in order to increase or decrease their yield (i.e., the number of persons who can be served);
Standard detail
11.B2.4
Depth 2Parent ID: EE1BE0592BF64394A3BFE7E9DD007206Standard set: Grade 11 - Hospitality and Tourism TFJ3E (2009)
Original statement
Quick facts
- Statement code
- 11.B2.4
- List ID
- d
- Standard ID
- 734A5C8B420542F6B38A9383B8A0C608
- Subject
- Technological Education
- Grades
- 11
- Ancestor IDs
- EE1BE0592BF64394A3BFE7E9DD0072065B47DD16F56946D5B9ECCC025A09C253
- Source document
- Grade 11 - Hospitality and Tourism TFJ3E (2009)
- License
- CC BY 4.0 US