Describe measurements traditionally used in commercial cooking including weight (e.g., As purchased – AP and Edible portion – EP), volume, count, dry and wet measurement.
Standard detail
10.E1.2
Depth 2Parent ID: F32407E06FF946B994FEABED55AF5A04Standard set: Grade 10 - Commercial Cooking 10 (2022)
Original statement
Quick facts
- Statement code
- 10.E1.2
- List ID
- b
- Standard ID
- BB2BC989402D4CDDB902D86BFC3B88E3
- Subject
- Practical and Applied Arts
- Grades
- 10
- Ancestor IDs
- F32407E06FF946B994FEABED55AF5A0443CDFED158E74A25B66E26DDA4055117
- Source document
- Grade 10 - Commercial Cooking 10 (2022)
- License
- CC BY 4.0 US