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.
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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-North-Indian-Food-Craftsman-Table-of-Content
Practice Test
https://www.vskills.in/test/
Companies that hire North Indian 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.
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TABLE OF CONTENT
Introduction to South India Cooking
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
Saffron
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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