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-Continental-Cuisine-Cook-Table-of-Content

Sample Questions:

https://www.vskills.in/certification/Vskills-Certified-Continental-Cuisine-Cook-Sample-Questions

Practice Test

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

Companies that hire Continental 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

By Net banking / Credit Card/Debit Card

We accept Visa/Master/Amex cards and all Indian Banks Debit Cards. There is no need to fill application form in case you are paying online.

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  • Visa Card
  • Master Card
  • American Express
 
TABLE OF CONTENT

 


   Hygiene, Safety, Receiving of Commodities

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

Chicken Cutting

  • Meats
  • Storage
  • Preparation
  • Breast
  • Breast Quarter
  • Breast Halves
  • Tenderloin
  • Wing
  • Drummette
  • Wingette
  • Wingette
  • Wing Tip
  • Leg Quarters
  • Leg
  • Thigh
  • Drumstick
  • Giblets
  • Cooking time of different parts of chicken

Cuts of Vegetables

  • Small Dice 
  • Shred 
  • French Fry 
  • Julienne 
  • Medium Cube 
  • Chop 
  • Paysanne 

Method of Cooking

  • Cooking
  • Objective of cooking
  • Various method of Cooking
  • Medium of Fat
  • Dry Cooking
  • Medium of Liquid
  • Steaming
  • Uses of blanching
  • Medium of Fat
  • Frying
  • Dry Cooking

Salad, Sauce

  • Salad Dressing
  • Sauce 
  • Mother Sauces
  • Father Sauces
  • Bechamel  sauce
  • Veloute sauce
  • Espagnole sauce
  • Hollandaise sauce
  • Mayonnaise sauce
  • Tomato sauce

Stock/Soup

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

Cheese

  • Curdling
  • Curd processing
  • Aging
  • Different types of Cheese

Cuts of Beef

  • Brisket
  • Chuck
  • Flank
  • Fore Rib
  • Leg
  • Neck
  • Plate
  • Rump
  • Shank
  • Shin
  • Silverside
  • Sirloin (Short loin)
  • Thick Rib
  • Thin Rib
  • Topside (Top round)

Cuts of Pork

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

Cuts of Lamb

  • Breast
  • Flank
  • Fore shank
  • Leg
  • Loin
  • Neck
  • Rack
  • Scrag
  • Shoulder

Fish

  • Types of Fish
  • Storage
  • Quality points for buying
  • Preservation
  • Freezing
  • Thawing Frozen Fish
  • Canning Fish
  • Smoking Fish
  • List of Oily/fatty fish
  • List of White fish
  • Shellfish
  • Crustaceans-have external skeletons
  • Purchasing point of Shellfish

Cooking

  • Meaning of Cooking
  • Definition of Cooking
  • Changes that happens because of cooking
  • Heat Transfer
  • Methods of heat transfer in cooking food

Meat Cooking

  • The Aims of Cooking Meat
  • Changes that occurs during Cooking of Meat
  • Color 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 Roasting
  • Grilling (broiling)
  • Barbecuing
  • Fan-grilling
  • Pan-grilling
  • Pan-frying (Shollow frying)
  • Sauteing
  • Stir-frying
  • Moist Heat Methods
  • Braising
  • Pot-roasting
  • Stewing or Casseroling
  • Simmering
  • Poaching
  • Pressure Cooking
  • Methods Combining Moist and Dry Heat
  • Covered Roasting

Sandwich

  • Open sandwich
  • Canape
“Exam scheduling to be done through user account” / “Exam once scheduled cannot be cancelled”
Date of Examination
05-Aug-2017
06-Aug-2017
19-Aug-2017
20-Aug-2017
03-Sep-2017
16-Sep-2017
17-Sep-2017
07-Oct-2017
08-Oct-2017
21-Oct-2017
22-Oct-2017
05-Nov-2017
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, continental food, hotel, hospitality, restraurant