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Certified Ethnic Indian Cuisine Cook

How It Works

  1. 1. Select Certification & Register
  2. 2. Receive a.) Online e Learning Access (LMS)    b.) Hard copy - study material
  3. 3. Take exam online anywhere, anytime
  4. 4. Get certified & Increase Employability

Test Details

  • Duration: 60 minutes
  • No. of questions: 50
  • Maximum marks: 50, Passing marks: 25 (50%).
  • There is NO negative marking in this module.
  • Online exam.

Benefits of Certification

Rs.3,499 /-

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

Practice Test

Companies that hire Ethnic Indian 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.

Please click buy now to proceed for online payments.

  • Visa Card
  • Master Card
  • American Express


Hygiene, Safety, Receiving of Commodities

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

Method of Cooking

  • Cooking
  • Objective of cooking
  • Various method of Cooking:

Cuts of Vegetables

  • Small Dice
  • Shred
  • French fry
  • Julienne
  • Medium Cude
  • Chop
  • Paysanne


  • Types of Vegetables


  • Food Value
  • Storage
  • Packaging
  • Other types of packing

Milk heat treatments and types of milk:

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

Paneer, Khoya

  • Paneer
  • Storage
  • Khoya

Bengali Sweets

  • Bengali cuisine
  • Bengali Sweets (Mishti)
  • Shondesh (Sandesh)
  • Roshogolla (Rasagolla)
  • Pantua
  • Chomchom (Chum Chum)
  • Pitha or Pithe

Indian Sweets

  • Parwal ki Mithai
  • KakinadaKhaja
  • Chena Murki
  • Rasgulla
  • Payasam
  • Pathishapta
  • Narkel Naru
  • Malpoa
  • Shrikhand

Dry Fruits

  • Dried fruit
  • Apple dried
  • Apricot, dried
  • Banana, dried
  • Cantaloupe, dried
  • Cranberries, dried
  • Currants = Zante currants = Zante raisins = dried Corinth grapes
  • Date, dried
  • Fig, dried
  • Golden raisin = Sultana
  • Kokum = kokum ful = cocum
  • litchi nut = lychee nut = lichee nut = lichi nut = leechee nut
  • Substitutes
  • Mango, dried
  • Substitutes
  • Papaya, dried
  • Substitutes
  • Peach, dried
  • Substitutes
  • Raisins = dried grapes
  • Substitutes


  • Laddu
  • Ramdana (amaranth seed) laddu
  • Tirupati laddu
  • Motichoor
  • Besan laddu
  • Aata (wheat-flour) laddu
  • Rava laddu
  • Kunja laddu
  • Churma laddu
  • Cashew nut

Cook Halwaie

  • Types of halwa
  • Semolina
  • Sesame
  • Floss halva


Exam Preparation Tips

  • Schedule your exam date after complete preparation.
  • Manage your time effectively for having ample time to revise.
  • Outline and focus on areas of importance in the subject.
  • Reach the exam center at least 10 minutes before the exam starts.
  • Have a handy sheet for key concepts or formulas.
  • Take proper sleep and avoid studying in night for good concentration, next day.
  • Always use a minimum of two alarm devices to cover any alarm failure.

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