Certified Indian Cuisine Cook

  2. Trade Employable Skills (TES)
  3. Certified Indian Cuisine Cook

How It Works

1. Select Certification & Register
2. Receive a.) Online e Learning Access (LMS)    
b.) Hard copy - study material
3. Take exam at chosen Date and Venue
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.
  • 70 exam centres in India.

Benefits of Certification

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-Indian-Cuisine-Cook-Table-of-Content

Sample Questions

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

Practice Test

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

Companies that hire 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
 
TABLE OF CONTENT

 

​Receiving Commodities

  • Personal Hygiene
  • Kitchen Clothing
  • Protective
  • Chef Hat
  • Jacket
  • Handkerchief
  • Apron
  • Trousers
  • Shoes
  • 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
  • Description of parts
  • 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

Meat –II (Fish)

  • Fish
  • Types of Fish
  • Storage
  • Quality point for buying
  • Preservation
  • Thawing  Frozen Fish
  • Canning Fish
  • Smoking Fish
  • Cleaning
  • Curing
  • Drying
  • Smoking
  • Storing
  • List of Oily/fatty
  • List of white fish
  • Shellfish
  • Molluscs
  • Crustaceans
  • Purchasing point Shellfish

Method of Cooking

  • Cooking
  • Objective of cooking
  • Various method of cooking
  • Medium of Fat
  • Dry Cooking
  • Medium of Liquid
  • Boiling
  • Poaching
  • Steaming
  • Direct Steaming
  • Indirect Steaming
  • Blanching

Uses of blanching

  • Peeling
  • Flavor
  • Appearance
  • Shelf life
  • Stewing
  • Pressure cooking
  • Braising

Medium of Fat

  • Roasting
  • Frying
  • Sauteing
  • Stir frying

Dry cooking

  • Baking
  • Broiling

Cuts of Vegetables

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

Indian, North Indian, Punjabi and Kashmiri Cuisine

  • Northern States included
  • Style of food
  • Staple foods
  • Cooking oils Commonly used
  • Important Spices and ingredients
  • Popular dishes
  • Punjabi cuisine
  • Kashmiri cuisine
  • Wazwan

Meat-III (cuts of Beef of Lamb)

  • Cuts of Beef
  • Brisket
  • Chuck
  • Fillet
  • Flank
  • Fore Rib
  • Leg
  • Neck
  • Plate
  • Rump
  • Shank
  • Shim
  • Silverside
  • Sirloin (Short loin)
  • Sirloin Steak
  • Thick Rib
  • Thin Rib
  • Topside (Topround)
  • Cuts of Lamb
  • Breast
  • Flank
  • Fore Shank
  • Leg
  • Loin
  • Neck
  • Rack
  • Scrag
  • Shoulder

East India Cuisine

  • East States included
  • Staple foods
  • Cooking oils commonly used
  • Important Spices and ingredients
  • Popular dishes

Glossary of Bengali cuisine

  • Ambal
  • Bhaja or Bhaji
  • Bhapa
  • Bhate
  • Bhorta
  • Bhuna
  • Chachchari
  • Chhanchra
  • Chechki
  • Jhal
  • Khichuoi
  • Kofta
  • Korma
  • Poropa
  • Paturi
  • Pora
  • Rupi
  • Torkari

Indian Commodities

  • Rice
  • There are three main types of rice used in country
  • Other types are
  • Storage
  • Common varieties of dal
  • Preparing dal
  • Pulses
  • Some of the pulses
  • Indian spice
  • Amchoor=amchur=amchoor=green mango powder=aamchur=amchor=dried green mango=dried mango powder
  • Asafatida
  • =asafoetida powder=asafoetiddda=hing=devil’s dung
  • Black mustard seeds
  • Brown Cardamom=black cardamom
  • Fenugreek =fenugreek seeds = methi= halba pronunciation
  • Panch phoron =panch paron= panchphoran=five spice
  • Dessert

Meat –IV (CUTS Of   Pork)

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

West India Cuisine

  • Style of food
  • Staple food
  • Cooking oils Commonly used
  • Important spices and ingredients
  • Popular dishes

South India Cuisine

  • Indian breads
  • States included
  • Style of food
  • Staple of food
  • Cooking
  • Important spices and ingredients
  • Popular dishes

Soups

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

Sauce

  • Sauce
  • Mother sauce
  • Bechamel sauce
  • Velou sauce
  • Espagnole sauce
  • Hollandaise sauce
  • Mayonnaise sauce
  • Tomato sauce

Salad and Sandwich

  • Salad
  • Dressing
  • Blue cheese dressing
  • Louis dressing
  • Ranch dressing
  • Thousand Island dressing
  • Vinaigggrette
  • French dressing
  • Italian dressing
  • Wafu dressing
  • Open sandwich
  • Canape
“Exam scheduling to be done through user account” / “Exam once scheduled cannot be cancelled”
Date of Examination
01-Jun-2019
02-Jun-2019
15-Jun-2019
16-Jun-2019
06-Jul-2019
07-Jul-2019
20-Jul-2019
21-Jul-2019
03-Aug-2019
04-Aug-2019
17-Aug-2019
18-Aug-2019
07-Sep-2019
08-Sep-2019
21-Sep-2019
22-Sep-2019
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: Indian Food, Cook, Cooking, Cusinine, Hotel, Hospitality, Restraurant