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-Fast-Food-Cook-Table-of-Content

Practice Test

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

Companies that hire Continental Food Craftsman

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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TABLE OF CONTENT

 


Important Ingredients of Continental Cooking -I
  • FLOUR
  • Whole wheat flour
  • Whole wheat flour
  • Dark wheat flour
  • Barley flour
  • Rye flour
  • Corn flour

Important ingredients of Continental Cooking -II

  • STARCHES AND BREADCRUMBS
  • Cornstarch
  • Potato flour
  • Arrowroot
  • Dry breadcrumbs
  • Fresh breadcrumbs
  • Bread -1
  • Types
  • Whole meal bread
  • Whole grain bread
  • Granary bread
  • Ryes bread
  • Bread -11
  • Ingredients
  • Yeast
  • Water (and other liquids)
  • Flour
  • Fats, oils, butter, shortening
  • Eggs
  • Sugar
  • Salt
  • Toppings
  • Baking bread

Vegetables in Continental Cooking -I

  • Vegetarian foods can be classified into several different types
  • Fruit (fresh or dried)
  • Tree nuts and seeds
  • Spices and herbs
  • Food suitable for several types of the vegetarian cuisine

Vegetables in Continental Cooking – II

  • Parsley
  • Varieties
  • Culinary uses
  • Culinary uses
  • Leeks

Pizzas

  • Pizza
  • Equipment For Making Pizza
  • Pizzas-11
  • Tips for making pizza
  • Make the dough.
  • Make the sauce
  • Cut the cheese
  • Prepare the toppings.
  • Roll out the dough.
  • Assemble and bake
  • Pizza in a 450 F. degree oven for about 15 minutes

Portion Controlling -I

  • How can portion control help you manager more effectively
  • Tools of the trade for portion control
  • Steps for Effective portion control
  • Menu planning
  • Food production plans
  • Purchasing
  • Food Transport
  • Meal Service
  • Portion controlling -II
  • Portion control
  • Food Groups according to the Food Guide pyramid
  • Bread, Cereal, Rice, and pasta Group
  • Vegetable group
  • Fruit group
  • Fruit Group
  • Milk, Yogurt, and cheese Group
  • Preserving &Storing
  • The Fridge and Freezer
  • Left over Food
  • Dry Goods
  • Groceries fresh
  • Carrots
  • Eggplant
  • Tomatoes
  • Leafy greens
  • Broccoli
  • Potatoes
  • Onions
  • Mushrooms
  • FRESHITEMS
  • Bread
  • Dairy milk
  • Tofu

Continental soups

  • Potato soup
  • Soups and Their Preparation
  • Croutons
  • Health Benefits of soup prices
  • Bread Roll
  • A bread roll
  • Bread roll or just roll
  • Bun
  • Buttery
  • Finger roll
  • Dinner roll
  • Batch, or Batch Cake,

Food Costing -I

  • Menu prices And Food Costs
  • The Factoring Method
  • Gross Margin pricing
  • Prune Cost Method
  • Competitive pricing
  • Combination Pricing
  • Food casting tips
  • Standardise and cost your recipes
  • Pricing based on known cost structure
  • Portion control is essential
  • Labors control
  • Benchmarking revenues and expenses
  • Routine and consistent inventories
  • Suggestive sailing training for employees
  • Continual feedback to employees
  • Forecasting and scheduling
  • Guest feedback
  • Food costing- 11
  • Food cost
  • Food cost ratio;
  • Food cost ratio kitchen percentage

Standard recipe

  • Objective
  • Explain the standard recipe
  • Explain the parts of standard recipe

Standard recipes

  • Standardized recipes offer many advantages for food service
  • Ensure product quality
  • Know projected portion and yield
  • Improve cost control
  • Support creativity

The parts of a standardized recipe listed below

  • Name of recipe
  • Ingredients
  • Weight and measures
  • Directions
  • Servings
  • Cost per servings (optional)

Waste management – I

  • Waste management
  • Effective waste management will achieve benefits such as
  • Three practical steps for doing waste management
  • Step 1: evaluate your waste management practices
  • a property conducting a waste management
  • self evaluation should ask the following questions

Waste managements- II

  • Objectives
  • State why waste management is important
  • Explainer how to prepare a waste management check list
  • reduce the generations of waste of the source
  • reuse all possible items
  • Reusable materials
  • recycle all possible items
  • Recycle materials
  • Indian sweets, snacks and foods
“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: food, food craftsman, continental food, hotel, restaurant