Describe the relationship between connective tissue types and meat preparation for cooking.
Standard detail
10.Q1.2
Depth 2Parent ID: C625232A1E814B86AC740250871591BFStandard set: Grade 10 - Commercial Cooking 10 (2022)
Original statement
Quick facts
- Statement code
- 10.Q1.2
- List ID
- b
- Standard ID
- 9351A553892D4AEB8944E46519ED65E7
- Subject
- Practical and Applied Arts
- Grades
- 10
- Ancestor IDs
- C625232A1E814B86AC740250871591BFC8075ECF5EB845ADA531C80973A4A2FD
- Source document
- Grade 10 - Commercial Cooking 10 (2022)
- License
- CC BY 4.0 US