Prepare and cook (e.g., braising and sous vide) a tough cut of meat to make it tender and palatable.
Standard detail
12.I1.4
Depth 2Parent ID: 18B1B28186114363B414FC1052B12121Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.I1.4
- List ID
- d
- Standard ID
- 3386B26ACE6949EC9BCFEED6D8A7E73B
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 18B1B28186114363B414FC1052B121216BE885861E8E4203B03C67CAECC16E77
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US