Compare cook time, caramelizing and use of acids in different types of stocks such as brown, white, vegetable, fish and specialty stocks (e.g., lamb and ham).
Standard detail
10.N1.7
Depth 2Parent ID: 84206623D6284DA7833684623DD3F2C9Standard set: Grade 10 - Commercial Cooking 10 (2022)
Original statement
Quick facts
- Statement code
- 10.N1.7
- List ID
- g
- Standard ID
- BE26AC1DD8514FAF98C352757982FBA9
- Subject
- Practical and Applied Arts
- Grades
- 10
- Ancestor IDs
- 84206623D6284DA7833684623DD3F2C956621B383B5640058E485AE4AC533ABD
- Source document
- Grade 10 - Commercial Cooking 10 (2022)
- License
- CC BY 4.0 US