Discuss rationale for pairing selected meats and cheeses with accompaniments such as fruit, nuts, vegetables, garnishes or crackers for presentation on a charcuterie platter.
Standard detail
12.K1.13
Depth 2Parent ID: 65187FD8A66F44FB93843211498408C6Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.K1.13
- List ID
- m
- Standard ID
- CCCAB07E30394F2FA3A8F31CAAD6B81B
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 65187FD8A66F44FB93843211498408C6FBC71402688B46238FE926F2AC9961EF
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US