Table of Content
 

 

Introduction to Bengali Sweets

  • Shondesh
  • Rasagolla
  • Pantua
  • Chumchum

Important Ingredients Used In Bengali Sweets

  • State about the important ingredients used in making sweets
  • Explain about ghee & paneer

Origin of Rasagolla

  • State about the origin of rasagolla
  • State the importance of rasagolla in Indian sweets
  • History of rasgulla

Derivatives of Rasagolla

  • Explain about the basic preparation of rasagolla
  • Explain about the derivatives of rasagolla
  • Derivatives

Origin of Paneer

  • State about the origin of paneer
  • Describe about making paneer
  • Paneer

Shelf Life of Paneer

  • State about the process of paneer
  • Explain about the shelflife of paneer
  • Introduction
  • Process

Canning

  • State about the importance’s of canning
  • Explain about the benefits of canning
  • Canning
  • Safety benefits

General Canning Information

  • How canning preserves foods
  • Proper canning practices include

Origin of Sugar

  • Production
  • Culinary sugars
  • Finest grades
  • Sugarcubes

Use & Benefits of Sugar

  • State about the importance’s of sugar
  • Explain about the benefits of sugar
  • Sugar is brain food

Nutritive Value in Sweets

  • Nutritive value of milk
  • Ghee nutrition & ghee health benefits
  • Ghee health benefits
  • Sugar
  • Food values

Portion Controlling – I

  • Menu planning
  • Food production plans
  • Purchasing
  • Food production
  • Food transport
  • Meal service

Portion Control – II

  • Bread, cereal, rice, and pasta group
  • Vegetable group
  • Fruit group
  • Milk, yogurt, and cheese group

Preserving & Storing

  • The fridge and freezer
  • Left over food
  • The fridge and freezer
  • Dry goods
  • Groceries fresh
  • Carrots
  • Eggplant
  • Tomatoes
  • Leafy greens
  • Broccoli
  • Potatoes
  • Onions
  • Mushrooms
  • Fresh items
  • Bread
  • Dairy milk
  • Tofu
  • Eggs

Food Costing – I

  • Menu prices and food costs
  • Gross margin pricing
  • Prime cost method
  • Competitive pricing
  • Combination pricing
  • Food costing tips
  • STANDARDIZE AND CODT YOUR RECIPES PRICING BASED ON KNOWN COST STRUCTURE
  • PORTION CONTROL IS ESSENTIAL
  • LABOUR CONTROL
  • BENCHMARKING REVENUES AND EXPENSES
  • ROUTINE AND CONSISTENT INVENTORIESS
  • SUGGESTIVE SELLING TRAINING FOR EMPLOYEES
  • CONTINUAL FEEDBACK TO EMPLOYEES
  • FORECASTING AND SCHEDULING
  • GUEST FEEDBACK

Food Costing – II

  • FOOD COST
  • FOOD COST RATIO

Standardize Recipe

  • Standardize recipes
  • Standardize recipes offer many advantage for food service
  • Ensure product quality
  • Know projected portions and yield
  • Improve cost control
  • Support creativity
  • The parts of a standardize recipe are listed below
  • Name of recipe
  • Ingredients
  • Weight and measures
  • Direction
  • Servings
  • Cost per serving(optional)

Waste Management – I

  • Waste management
  • Effective waste management will achieve benefits such as
  • Three practical steps for doing waste management
  • Evaluate your waste management practices
  • Set priorities and take immediate action
  • Continue to make improvements and investments
  • A self-evaluation
  • The environment walkthrough
  • The small hotel environmental assessment
  • Checklist for doing a waste management self-evaluation

Waste Management – II

  • Set priorities and take immediate action
  • Reduce the generation of waste at the source
  • Reuse all possible items
  • REUSABLE MATERIAL
  • Recycle all possible items
  • RECYCLABLE MATERIALS
  • Continue to Make Improvements and Investments

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Bengali-Sweets-Junior-Craftsman