Critique the results of substituting different types of cheeses in cooking considering texture, flavour and appearance.
Standard detail
12.G1.5
Depth 2Parent ID: 0C399831CC034D91956C6D3F429D4596Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.G1.5
- List ID
- e
- Standard ID
- EC909BDC421A42A9AC2A118D26501F0E
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 0C399831CC034D91956C6D3F429D4596BE4EDD3FE9A84160AF785102BD8BFD4A
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US