Prepare a variety of fillings such as: fruit fillings (e.g., cooked juice method, cooked fruit method and old-fashioned method); sweet or savoury custard-type (e.g., pumpkin, pecan, sweet potato pie and tourtière); cream fillings (e.g., coconut, banana and chocolate); and, chiffon fillings (e.g., strawberry and orange).
Standard detail
11.V1.8
Depth 2Parent ID: CE6E23EB36E944A582F53E27644AEFC8Standard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.V1.8
- List ID
- h
- Standard ID
- 4DCD286C423D489F816AA81C401864EF
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- CE6E23EB36E944A582F53E27644AEFC8ED9E221472C44FD5AC0FDD6E815781C2
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US