Explain the preparation (e.g., cleaning, trimming, marinating and seasoning) required to cook a variety of animal proteins.
Standard detail
12.I1.1
Depth 2Parent ID: 18B1B28186114363B414FC1052B12121Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.I1.1
- List ID
- a
- Standard ID
- 53103D2BB4484E36AC117A5DA9CB440E
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 18B1B28186114363B414FC1052B121216BE885861E8E4203B03C67CAECC16E77
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US