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

Sample Questions

https://www.vskills.in/certification/Vskills-Certified-Fast-Food-Cook-Sample-Questions

Practice Test

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

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
 
TABLE OF CONTENT

 


Receiving of commodities

  • Personal Hygiene
  • Kitchen clothing
  • Protective
  • Washable
  • Colour
  • Light and comfortable
  • Strong
  • Absorbent
  • Rules for safety handling of food
  • Receiving of commodities

Meat -I (chicken)

  • Meats
  • Storage
  • Preparation
  • Cuts of chicken
  • Cooking time of different parts of chicken

Fast food cuisine

  • Fast food
  • Take away
  • Modern fast food

Method of cooking

  • Objective of cooking
  • Various method of cooking
  • Medium of liquid
  • Steaming
  • Direct steaming
  • Indirect steaming
  • Uses of blanching
  • Medium of fat
  • Dry cooking

Cuts of vegetables

  • Chinese cutting of carrot
  • Chinese cutting of leek

Meat –II(Cuts of beef, and lamb)

  • Cuts of beef
  • Brisket
  • Chuck
  • Fillet
  • Flank
  • Fore rid
  • Leg
  • Neck
  • Plate
  • Rump
  • Shank
  • Shin
  • Silverside
  • Sirloin(short loin)
  • Sirloin steak
  • Thick rib
  • Thin rib
  • Topside (top round)
  • Cuts of lamb
  • Breast
  • Flank
  • Fore shank
  • Leg
  • Loin
  • Neck
  • Rack
  • Scrag
  • Shoulder

Noodles and Chinese cuisine

  • Chinese cuisine
  • A typical Chinese course
  • Following are examples of the major culinary styles.
  • Noodles:(An important ingredient of Chinese cuisine)
  • Types of noodles dishes
  • Noodles and Chinese cuisine

Cooking utensils

  • Tandoor oven
  • Tandoor oven mouth
  • Wok
  • Advantages of wok
  • Bamboo steamers
  • Spatula
  • Wire strainer
  • Sizzling platter
  • Clay- pot
  • Chopping block
  • Chop stick material
  • Iron skewer
  • Bamboo skewer

Meat cooking

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

Food commodities

  • Agaricus mushroom
  • Asparagus
  • Bamboo shoots
  • Bean paste( tofu)
  • Bean sprouts
  • Almonds
  • Bell pepper
  • Broccoli
  • Cheesecloth
  • Chicken egg
  • Kidney beans
  • Leeks
  • Lettuce
  • Litchi, iychees

Stock /soup

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

Salad, sandwiches

  • Salad
  • Dressing
  • Sandwich
  • Open sandwich
  • Canapé

Sauce

  • Mother sauces
  • Béchamel sauce
  • Veloute sauce,
  • Espagnole sauce
  • Hollandaise sauce
  • Mayonnaise sauce
  • Tomato sauce

Meat-III (Cuts of pork)

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

Cooking

  • Definition of cooking
  • Changes that happens because of cooking
  • Sugars & starches
  • Fate &fiber
  • Other changers
  • Heat transfer
  • Conduction
“Exam scheduling to be done through user account” / “Exam once scheduled cannot be cancelled”
Date of Examination
07-Oct-2017
08-Oct-2017
21-Oct-2017
22-Oct-2017
05-Nov-2017
18-Nov-2017
02-Dec-2017
03-Dec-2017
16-Dec-2017
17-Dec-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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