Explain the method of baker’s percentage to produce yeast breads.
Standard detail
12.N1.1
Depth 2Parent ID: 2D987C11FC8E4D2B833812F3A96A58B9Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.N1.1
- List ID
- a
- Standard ID
- D3532B8DD4184078952D16D02E9916A2
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 2D987C11FC8E4D2B833812F3A96A58B9F710CF9A07164E2FABE975A4518C06DC
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US