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