Apply the appropriate cooking method for cooking rice, including: simmering method for cooking varieties of long grain white rice and parboiled long grain white rice; pilaf method for cooking rice; and, pasta method for cooking large quantities of rice.
Standard detail
11.N1.8
Depth 2Parent ID: 98816424D5D44A218E133E2267E29578Standard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.N1.8
- List ID
- h
- Standard ID
- 5371874D4A0F47D38D5620B6E774080B
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- 98816424D5D44A218E133E2267E29578F3A28CC4EDD2469598710E8916D61B43
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US