Table of Content
  

Kitchen Safety

  • Fire safety
  • Fire safety Tips When Cooking
  • Procedure in the event of a file
  • Fist aid equipments
  • Fainting
  • Cuts
  • Burns
  • Electrical Shock
  • Artificial Respiration
  • Personal Hygiene
  • Personal Cleanliness
  • Bathing
  • Kitchen Clothes
  • Trousers
  • Coat
  • Protective Clothing
  • Energy Conservation
  • During Cooking
  • During Cleaning and Maintenance
  • Energy Saving Equipments

Kitchen Hygiene

  • Kitchen House Keeping
  • Cleaning  Equipments
  • Cleaning Agents
  • When to do the Cleaning?
  • Waste management
  • RECYCLABEMATERIALS

Knife, Cuts of Vegetables

  • Rules of  handling Knives
  • Types of knives
  • Different  Cuts of Vegetables
  • Oval Vegetables

Kitchen Equipment and Commodities

  • Kitchen Equipment
  • Electronic Balance (Weighing Machine)
  • Cutting Board
  • Perforated  Vessel
  • Peeler
  • Strainer
  • Lemon squeezer
  • Rolling Pin
  • Measuring spoon
  • Whisk
  • Mixing Bowl
  • Food Commodities
  • Grains
  • Whole wheat flour
  • All purpose flour
  • Brown lentil
  • Channa dal
  • Masoori dal
  • Moong dal
  • Types of vegetable
  • Black mustard seeds
  • Brown cardamom
  • fenugreek
  • White poppy seeds

Method of coking

  • Define cooking
  • explain the various method of cooking
  • classify the coking method into basic 3 divisions
  • cooking
  • Objective of cooking
  • various method of cooking
  • boiling
  • poaching
  • steaming
  • direct steaming
  • indirect steaming
  • stewing
  • braising
  • frying
  • Sauteing

Storage Preservatoin and garnish

  • Define garnish
  • Write certain tips of garnishing
  • Storage
  • Perishable food
  • Refrigeration
  • Dairy products
  • Egg
  • Raw meat
  • Cooked meat
  • preservation
  • Garnish

Kitchen orgnisation

  • Kitchen
  • Kitchen bridges
  • Head chef
  • Sous chef

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Assistant-Cook