Personal hygiene

• Kitchen clothing
• Protective
• Washable
• Colour
• Light and comfortable
• Strong
• Absorbent:
• Kitchen house keeping
• Cleaning equipments
• Cleaning Agents
• When to do the cleaning?
• How to do cleaning?

Receiving and storing

• Receiving of food
• Store
• Storage accommodation
• Perishable foods
• Dry foods
• Frozen foods

Identification of equipments, handling & maintaining equipments

• Kitchen equipment may be divided into three categories:
• Sieve
• Knives
• Pista cutter
• Milk boiler
• Milk chiller
• Steam jacket kettle
• Electronic balance (weighing machine)
• Handling of knives

Good manufacturing practices (GMP), HACCP

• Hazard analysis and critical points (HACCP)
• The HACCP seven principals
• Verification ensures the HACCP   plan is adequate, that is, working as intended.

Food safety & Quality

• Fruit products order (FPO), 1995
• Milk &milk products order (MMPO)
• Food Quality

Milk

• Food value
• Storage
• Packaging
• Other types of packing include
• Milk heat treatments and types of milk
• Paneer
• Storage
• Khoya
• There are types of khoya-

Paneer

• Making paneer
• Scalloped potatoes with paneer
• Types of paneer
• Halloumi
• Fresh sliced halloumi
• Halloumi
• A tub of cottage cheese
• Curd size
• Nutrition
• Quark (cheese)
• Polish twarog in the traditionl
•  edge shape
• Production
• tofu

Butter, Condensed Milk

• Butter
• Food Value
• Quality
• Clarified butter
• Condensed milk
• Substitutions
• Evaporated milk

Ghee

• How to select
• Use
• How to store
• Health benefits
• Ghee Nutrition

Banana

• Description
• Varieties of Banana
• Uses of Banana

Jackfruit

Wheat

• Nutrition
• Origin of Wheat

Sugar & Mise-en-Place

• Mise en place
• Practicing mis en place has several benefits
• MIS-EN-SCENE & MIS-EN-PLACE
• Sugar
• Food Value
• Types
• Storage
• Production

Legislation Pertaining to Food Industries

• These are primarily meant for two purposes namely

Interrelation of 4 Ms Ensuring Food and Work Place Safety

• Man
• Materials
• Methods
• Machine

Decoration and Presentation of Sweets

Importance of Packaging

• Preformed pouches,injection moulded trays
• Bag Types
• Modified atmospheric packing (MAO)
• Nitrogen flushing / oxygen scavengers

Hygiene and Sanitation Practices

Waste DISPOSAL

Basic Microbiology

• Food becomes hazardous by contamination
• Hazards include
• Physical hazards
• Chemical hazards
• What is Food Poisoning?
• In the most severe cases

Shelf Life

• Storing your food
• Cooked and uncooked food
• Opened and unopened food
• Expiry dates
• Use-by-date
• Sell-by date
• Best before date

First Aid

• First aid equipments
• A first aid box, as a minimum should contain
• Fainting
• Cuts
• Burns
• Electrical Shock
• Artificial Respiration

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Ghee-Based-Sweets-Junior-Craftsman