Certified North Indian Food Craftsman

TABLE OF CONTENT

​Introduction to South India Cooking

• Northern
• Eastern

Styles of North India Cooking

• Explain about the north India style of cooking
• Define the origin of north India cuisine

Important ingredients of North India cooking-I

• Ingredients
• Black salt (kala namak)
• Cardamom pods(eliachi)
• Cilantro (dhaniya)
• Chick- pea flour (besan)
• Cloves (lavang or laung)
• Cumin seeds(jeera)
• Curry leaves(karipatha)
• Curry powder (kari masala)
• Dal
• Fenugreek(methi)
• Garam masala
• Chick-pea flour(besan)
• Cloves(lavang or laung)
• Cumin seeds(jeera)
• Curry leaves(karipatha)
• Curry powder (kari masala)
• Dal
• Fenugreek(methi)
• Garam masala

Important ingredients of North India Cooking - II

• Mace (jaivitri)
• Mango, dried(amchoor)
• Mint leaves
• Mustard seeds(black)
• Nigella (kalonji)
• Nutmeg
• Oils
• Onion seeds
• Palm sugar
• Rice
• Saffron(kesar or zafran)
• Sesame seeds(til)
• Tumeric(haldi)
• Togurt

Wheat- I

• The Varieties of Wheat
• The Wheat Plant- Stages of life

Wheat-II

• Wheat grain into Products
• Different Uses

Indian Breads I

Indian Breads II

• Origin
• Size
• Preparation
• Serve

Indian Breads III

• Origin

Saffron

• Saffron cooking

Kashmir chilly

Portion Controlling – I

• Tools of the trade for portion control
• Menu planning
• Food production plans
• Purchasing
• Food production
• Food Transport
• Meal service

Portion Controlling – II

• Portion Control
• Food groups according to the food guide pyramid
• Bread,Cereal,Rice,and Pasta Group
• Fruit Group
• Milk, Yogurt and Cheese Group
• Bread, Cereal, Rice, and pasta Group
• Vegetable group
• Fruit group
• Milk, Yogurt, and Cheese Group

Preserving & Storing

• The fridge and Freezer
• Left over Food
• Dry Goods
• Groceries fresh
• FRESH ITEMS

Food Coasting

• Menu prices And food Coasts
• Food Coasting tips

Food Coasting – II

• FOOD COST
• FOOD COST RATIO

Standardized Recipe

• Standardized recipes offer many advantages for food service
• The parts of a standardized recipe are listed below

Waste management – I

• Waste management
• Effective waste management will achieve benefits such as
• Three practical steps for doing waste management
• A property conducting a waste management self evaluation should ask the following questions

Waste management – II

• Reduce the generation of waste at the source
• Reuse all possible items
• Reusable Materials
• Recycle all possible items
• Recycle Materials

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