Hygiene, Safety, Receiving of commodities

• Personal Hygiene
• Kitchen Clothing
• Protective
• Washable
• Colour
• Light and Comfortable
• Strong
• Absorbent
• Receiving of Commodities

Meat-1(Chicken)

• Meats
• Storage
• Preparation
• Cuts of Chicken
• Whole Chicken
• Poultry Half
• Breast
• Breast Quarter
• Breast Halves
• Tenderloin
• Wing
• Drummette
• Wingette
• Wing tip
• Leg Quarters
• Leg
• Thigh
• Drumstick
• Giblets

Tandoori Cuisine/Equipments

• Tandoori Cuisine
• Tandoori Naan
• Tandoori Cuisine Equipments
• Tandoori Oven
• Tandoori Oven Mouth
• Shahi Tandoori Oven
• Electrical Tandoor Oven
• Clay Tandoor Oven
• Iron Skewer
• Bamboo Skewer
• Baking stone
• Sleve
• Rolling Pin
• Kneading Board
• Tava
• Brush
• Tonga

Method of Cooking

• Cooking
• Objective of Cooking
• Various method of Cooking
• Medium of Liquid
• Medium of Fat
• Dry Cooking
• Boiling
• Poaching
• Steaming
• Blanching
• Stewing
• Pressure cooking
• Braising
• Roasting
• Frying
• Grilling
• Baking
• Broiling

Cooking 

• Definition of Cooking
• Changes that happens because of cooking
• Proteins
• Sugars & Starches
• Fats &Fibre
• Other Changes
• Heat Transfer
• Conduction
• Convection
• Radiation

Meat-2

• Breast
• Flank
• Fore shank
• Leg
• Loin
• Neck
• Rack
• Scrag
• Shoulder
• Brisket
• Chuck
• Fillet
• Flank
• Fore rib
• Plate
• Rump
• Shank
• Shin
• Silver side
• Sirloin(Short loin)
• Sirloin Steak
• Thick Rib
• Thin Rib
• Topside (Top round)

Cuts of vegetables

Meat-III (Cuts of Pork)

• Belly
• Chump
• Collar or Neck End
• Feet/Trotters
• Head
• Hock
• Leg
• Loin
• Ribs
• Shoulder

Meat-IV (Fish)

• Fish
• Types of Fish
• Storage
• Quality points for buying
• Preservation
• Freezing can be done to all kinds of fish
• Thawing Frozen Fish
• Canning Fish
• Smoking Fish

Meat cooking

• Aims
• Change that occur during cooking of meat
• Colour change
• Connective tissue softness
• Fat melts browing occur and flavor develop
• Cooking method for beaf and lamb
• Dry heat method
• Roasting
• Grilling
• Barbecuing
• Van grilling
• Pan frying
• Sautéing
• Stir frying
• Moist heat method
• Braising
• Pot roasting
• Stewing or casseroling
• Poaching
• Microwave
• Covered roasting
• Commodities

Stock / Soup

• Stock
• Bones
• Mirepoix
• Herbs and spices
• Preparing stock
• Soup

Sauce

• Béchamel sauce
• Veloute souce
• Espagnole sauce
• Hollandaise sauce
• Mayonnaise sauce
• Tomato sauce

Salad

• Dressing

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Tandoori-Cuisine-Cook