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Foods II Introductory Review Practical Test

Young scholars have a lab experience preparing a recipe demonstrating the techniques learned from Foods I. They identify and explain the appropriate use and care of basic kitchen equipment. They apply the skills and techniques of proper measuring, preparation techniques, calculating recipe-size adjustments in the preparation of a basic food item as a review activity.

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Resource Details

Grade
9th - 12th
Subjects
21st Century Skills
1 more...
Resource Type
Lesson Plans
Instructional Strategy
Inquiry-Based Learning
Usage Permissions
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