Investigate the effects of a variety of moist heat cooking methods (e.g., poaching, boiling, blanching, steaming) on texture, colour and flavour to ensure maximum nutrition of fruits and vegetables.
Standard detail
11.G1.2
Depth 2Parent ID: B8FE9539DA074749899DAAE56442EF15Standard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.G1.2
- List ID
- b
- Standard ID
- 19D6BD65A17843F4A4C340F6FBEC8757
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- B8FE9539DA074749899DAAE56442EF159F964C05237141D1B6E1A5A3F97E8322
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US