Vskills has developed a new strategic framework for Skill Development for early school leavers and existing workers, especially in the unorganized sector to improve their employability called Trade Employable Skills (TES).

Trade Employable Skills does effective assessment and certification of candidates in different trade disciplines like Electrical, Electronics, Agriculture, Chemical, Automobile, IT, etc to make them job ready.

Why should one take this certification?

To demonstrate clear understanding and practical aspects and to get a visible recognition for this knowledge.

Table of Content

https://www.vskills.in/certification/Vskills-Certified-Chinese-Cuisine-Cook-Table-of-Content

Practice Test

https://www.vskills.in/test/

Companies that hire Chinese Cuisine Cook

All small and medium companies need certified employees who have the requisite skills. There are more jobs opening up in the economy on a regular basis with the fast growth of the country.

Apply for Certification

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TABLE OF CONTENT


Hygiene, Safety, Receiving of Commodities

  • Personal Hygiene
  • Kitchen Clothing
  • Protective
  • Washable
  • Colour
  • Light and Comfortable
  • Strong
  • Absorbent
  • Rules for Safety of food
  • Receiving of Commobities

Salad

  • Define Salad
  • Dressing

Stock/Soup

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

Meat – I (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
  • Cooking time of different parts of chicken

Method of Cooking

  • Cooking
  • Objective of cooking
  • Various method of cooking
  • Medium of fat
  • Dry cooking
  • Medium of Liquid
  • Poaching
  • Steaming
  • Uses of blanching
  • Stewing
  • Braising
  • Medium of fat
  • Dry Cooking

Chinese Cuisine

  • Chinese Cuisine
  • Tea (jasmine green tea or woo-long black tea)
  • Beijing Cuisine
  • Hot Pot
  • Drumplings
  • Shanghai cuisine
  • Cantonese cuisine
  • Typical Cantonese dishes
  • Jiangsu cuisine
  • Noodles
  • Noodles and Chinese Cuisine

Cuts of Vegetables

  • Small dice
  • Shred
  • French Fry
  • Julienne
  • Medium Cube
  • Chop
  • Paysanne
  • Chinese cutting of carrot
  • Chinese cutting of leek

Chinese Ingredients, Sauces

  • Abalone
  • Adzuki beans
  • Agaricus mushroom
  • All purpose flour
  • Allspice
  • Almonds
  • Asparagus
  • Bamboo shoots
  • Bean paste
  • Bean sprouts
  • Bean threads/vermicelli/cellophane Noodles
  • Bell pepper
  • Broccoli
  • Chinese broccoli
  • Cheesecloth
  • Chicken Egg
  • Chinese cabbage
  • Chinese chives
  • Chinese five spice
  • Chinese mushroom
  • Kidney beans
  • Leeks
  • Lettuce
  • Linguine
  • Lobster
  • Hoi sin sauce
  • Hot chili oil
  • Hot chili sauce
  • Hot mustard powder
  • Master sauce
  • Monosodium glutamate
  • Nuts
  • Orange peel
  • Oil
  • Oyster sauce
  • Paprika
  • Soy sauce
  • Watercress
  • Wolfberry
  • Wonton
  • Zhenjiang vinegar
  • Zucchini
  • Sauce
  • Mother  sauces
  • Béchamel sauce
  • Veloute sauce
  • Espagnole sauce
  • Hollandaise sauce
  • Mayonnaise sauce
  • Tomato sauce

Chinese Cooking Utensils 

  • Wok
  • Advantages of Chinese wok
  • Bamboo steamers
  • The Chinese spatula
  • The Chinese wire strainer
  • Sizzling platter
  • Clay – pot
  • Chopping block
  • Long wooden chopsticks
  • Chop stick material

Meat – II (Cuts of beef, and Lamb)

  • Brisket
  • Chuck
  • Fillet
  • Flank
  • Fore rib
  • Leg
  • Neck
  • Plate
  • Rump
  • Shank
  • Shin
  • Silverside
  • Sirloin
  • Sirloin steak
  • Thick rib
  • Thin rib
  • Topside( top rounder)
  • Breast
  • Flank
  • Fore shank
  • Leg
  • Loin
  • Neck
  • Rack
  • Scrag
  • Shoulder

Meat – III (Cuts of Pork)

  • Belly
  • Chump
  • Collar or neck end
  • Feet / Trotters
  • Head
  • Hock
  • Leg
  • Loin
  • Ribs
  • Shoulder

Cooking

  • Cooking
  • Definition of cooking
  • Changes that happens because of cooking
  • Other changes
  • Heat transfer

Meat Cooking

  • The aims of cooking meat
  • Changes that occurs during cooking of meat
  • Colour changes
  • Connective tissue softens
  • Fat melts, browning occurs and flavour develops
  • Cooking method for beef and lamb
  • The cooking method you use depends on
  • Dry heat methods
  • Moist heat methods
  • Methods combining moist and dry heat

Eating with Chop Wtick

  • How to eat with chop stick
  • Tips
  • Warnings
“Exam scheduling to be done through user account” / “Exam once scheduled cannot be cancelled”
Date of Examination
02-Dec-2017
03-Dec-2017
16-Dec-2017
17-Dec-2017
06-Jan-2018
07-Jan-2018
20-Jan-2018
21-Jan-2018
03-Feb-2018
04-Feb-2018
17-Feb-2018
18-Feb-2018
03-Mar-2018
04-Mar-2018
17-Mar-2018
18-Mar-2018
Examination Time
01:00 PM - 02:00 PM
02:30 PM - 03:30 PM
04:00 PM - 05:00 PM
05:30 PM - 06:30 PM
10:00 AM - 11:00 AM
11:30 AM - 12:30 PM

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Tags: Cook, Cooking, Cusinine, Chinese, Chinese Food, Hotel, Hospitality, Restraurant