demonstrate the ability to adapt recipes by substituting equipment and ingredients that are readily available (e.g., use a frying pan instead of a wok; use milk with vinegar instead of buttermilk; use dried instead of fresh herbs)
Standard detail
B3.3
Specific Expectation
Depth 2Parent ID: 8E2BC4F9D1B9451C859750456DAD6C01Standard set: Grade 12 - Social Sciences and Humanities (2013)
Original statement
Quick facts
- Statement code
- B3.3
- List ID
- B3.3
- Standard ID
- 03E051992125404A933BB25E7B1C147D
- ASN identifier
- S2693974
- Subject
- [Archived] Ontario Standards
- Grades
- 12
- Ancestor IDs
- 8E2BC4F9D1B9451C859750456DAD6C0150749125AB4C4A099F495750030023C7
- Source document
- The Ontario Curriculum, Grades 9 to 12: Social Sciences and Humanities (2013)
- License
- CC BY 3.0 US