Determine whether a sauce is appropriate (e.g., brown sauce served with most red meats as compared to fish or poultry and white sauces for fish dishes as compared to red meats) for the flavour of the food pairing.
Standard detail
12.F1.8
Depth 2Parent ID: 13CD4D074E9B4B3C98E3D7FD1946F497Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.F1.8
- List ID
- h
- Standard ID
- 8C4A5007A6AF4DFFBB1FB09283DD3570
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 13CD4D074E9B4B3C98E3D7FD1946F497F39DBE1505B54128A97AF6CA20541F8F
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US