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-South-Indian-Food-Junior-Craftsman-Table-of-Content

Practice Test

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

Companies that hire South Indian Food Junior 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.

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

 


Personal Hygiene

  • Personal Hygiene
  • Kitchen Clothing
  • Protective
  • Washable
  • Colour
  • Light and Comfortable
  • Strong
  • Kitchen House keeping
  • Cleaning Equipments
  • Cleaning Agents
  • When to do the cleaning
  • How to do the cleaning

Receiving and Storing

  • Receiving of food
  • The procedure for accepting deliveries is ensure that
  • Stores
  • Storage accommodation
  • Perishable foods
  • Dry Foods
  • Frozen foods

Good Manufacturing Practices (GMP), HACCP

  • Good Manufaturing Practices (GMP)
  • HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
  • The HACCP Seven Principles
  • Identification of Equipments, Handling & Maintaining Equipments
  • Kitchen equipment may be divided into three categories
  • Handling of knives
  • Maintaining Machinery

Milk

  • Food value
  • Storage
  • Packaging
  • Other types of packing include
  • Milk heat treatments and types of milk
  • Butter
  • Food value
  • Quality
  • Clarified butter

Method of Cooking

  • Basic method of cooking
  • Various method of Cooking
  • Boiling
  • Poaching
  • Direct Steaming
  • Indirect Steaming
  • Stewing
  • Braising
  • Sauteing

Grains Category-1

  • Grains = cereals = cereal grains
  • Grain Varieties
  • Rice
  • There are three main types of rice used in country
  • Other types are
  • Storage

Grains Category-2

  • Wheat
  • Substitutes
  • All-purpose flour
  • Equivalents
  • Semolina

Lentils

  • Different types of lentils
  • Black chickpeas = kala channa = Bengla gram
  • Brown lentil =Indian brown lentil =green lentil
  • Channa dal =chana dal =gram dal
  • Masoor dal =maser dal =mussoor dall =masur dal =pinklentil
  • Moong dal
  • Toor dal =tuvar dal arhar dal =yellow lentils= tur dal

Vegetables-1

  • Types of vegetables
  • Roots
  • Tubers
  • Bulbs
  • Leafy
  • Pods and Seeds
  • Fruiting

Vegetables-2

  • Edible Pods
  • Okra =ladies =ladyfingers
  • Snow pea = Chinese pea
  • Sugar snap =snap pea
  • Onions
  • Bermuda onion
  • Boiling onion=boiler =boiler onion:These are small
  • Red onion
  • Shallot

Vegetables-3

  • Tomatoes
  • Varieties
  • Cherry tomato
  • Green tomato
  • Sauce tomato=paste tomato= plum tomato
  • Slicing tomato

Kitchen Knif

  • Importance of Packaging
  • PREFORMED POUCHES. INJECTION MOULDED TRAYS
  • Bag Types
  • Bag-In-Box
  • MODIFIED ATMOSPHERIC PACKING(MAP)
  • NITROGEN FLUSHING/OXYGEN SCAVENGERS

Indian Spice

  • Amchoor=amchur=umchoor=green MANGO powder=aamchur=amchor=dried green mango=dreid mango powder
  • Black mustard seeds
  • Brown cardamom

Legislation Pertaining to Food Industries

  • A. FOOD LAWS
  • B.HARMONIAZATION OF FOOD LAWS

Interrelation of 4 Ms in Ensuring Food and Work Place Safety

  • MATERIALS
  • METHODS
  • MACHINES

Decoration and Presentation of Sweets/Hygiene and Sanitation Practices

  • DECORATION AND PRESENTATION OF SWEETS/
  • HYGIENE AND SANITATION PRACTICES

Basic Microbiology

  • Biological hazards
  • Physical hazards
  • Chemical hazards
  • What is Food Poisoning?
  • Canning
  • Milk & Milk Products Order (MMPO)
  • Food Quality

Shelf Life

  • Storing your food
  • Cooked and uncooked food
  • Opened and unopened food
  • Expiry dates
  • Use-by date
  • Sell-by date
  • Best before date

Waste Disposal

  • First Aid
  • First aid equipments
  • Fainting
  • Cuts
  • Electrical Shock
  • Artificial Respiration

South Indian Cuisine

  • South Indian cuisine
  • Karnataka Food
  • Kerala Food
  • Tamil Food
“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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Tags: food, food craftsman, south indian food, hotel, restaurant