Differentiate the two types of batters (i.e., soft doughs and pour batters).
Standard detail
10.T1.5
Depth 2Parent ID: 8D9B81B755CE4C9E935F32F73E1297E0Standard set: Grade 10 - Commercial Cooking 10 (2022)
Original statement
Quick facts
- Statement code
- 10.T1.5
- List ID
- e
- Standard ID
- F9E8806AE2CB4630B40E59CDEB532300
- Subject
- Practical and Applied Arts
- Grades
- 10
- Ancestor IDs
- 8D9B81B755CE4C9E935F32F73E1297E03F22C51F1ABE4FA88C823B56699D3FA4
- Source document
- Grade 10 - Commercial Cooking 10 (2022)
- License
- CC BY 4.0 US