Examine how current food service industry terminology is based on terminology (e.g., sous chef) and practices (e.g., brigade system) used at the time of the French Revolution.
Standard detail
10.A1.3
Depth 2Parent ID: 5A585B64066A48FD9691E7E38582BA18Standard set: Grade 10 - Commercial Cooking 10 (2022)
Original statement
Quick facts
- Statement code
- 10.A1.3
- List ID
- c
- Standard ID
- 8EAD8BC5AB1F42A9B5655F3F6D8C71D9
- Subject
- Practical and Applied Arts
- Grades
- 10
- Ancestor IDs
- 5A585B64066A48FD9691E7E38582BA184D3934449425445FA68C90536751265C
- Source document
- Grade 10 - Commercial Cooking 10 (2022)
- License
- CC BY 4.0 US