Machine Readable Australian Curriculum

About this resource:

URI:

http://rdf.australiancurriculum.edu.au/elements/2018/05/d1b5a042-87b5-40b2-bdb7-1b1950d260d2

Statement label:

Elaboration

Statement code:

ELBT447

Description:

explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice

Rights holder:

Australian Curriculum, Assessment and Reporting Authority

Rights:

© Copyright Australian Curriculum, Assessment and Reporting Authority

Subject:

http://vocabulary.curriculum.edu.au/framework/D

Part of:

http://rdf.australiancurriculum.edu.au/elements/2018/05/9b56e53f-9758-457e-80aa-e47eaf4eee63

Child of:

• http://rdf.australiancurriculum.edu.au/elements/2018/05/d9291bc7-6196-4627-bc9f-f5f2d505cbc0

Last modified:

2018-02-23T01:36:04+00:00

About this record:

Rights holder:

Australian Curriculum, Assessment and Reporting Authority

Attribution name:

Australian Curriculum, Assessment and Reporting Authority

Attribution URL:

http://rdf.australiancurriculum.edu.au/elements/2018/05/d1b5a042-87b5-40b2-bdb7-1b1950d260d2

Creator:

Australian Curriculum, Assessment and Reporting Authority

Licence:

http://creativecommons.org/licenses/by-nc-sa/3.0/au/

Last modified:

2019-03-03T10:56:05+00:00