Analyze the muscle structure (e.g., connective tissue, fat content and muscle use) of animal proteins to determine appropriate cooking methods (e.g., moist heat or dry heat).
Standard detail
12.I1.3
Depth 2Parent ID: 18B1B28186114363B414FC1052B12121Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.I1.3
- List ID
- c
- Standard ID
- 315CDC82327F454584D7A858B6485251
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 18B1B28186114363B414FC1052B121216BE885861E8E4203B03C67CAECC16E77
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US