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Certified Chinese Food Junior Craftsman

How It Works

  1. 1. Select Certification & Register
  2. 2. Receive a.) Online e Learning Access (LMS)    b.) Hard copy - study material
  3. 3. Take exam online anywhere, anytime
  4. 4. Get certified & Increase Employability

Test Details

  • Duration: 60 minutes
  • No. of questions: 50
  • Maximum marks: 50, Passing marks: 25 (50%).
  • There is NO negative marking in this module.
  • Online exam.

Benefits of Certification

Rs.3,499 /-

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

Practice Test

Companies that hire Chinese 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


Personal Hygiene

  • Personal Hygiene
  • Kitchen Clothing
  • Protective
  • Washable
  • Colour
  • Light and Comfortable
  • Strong
  • Kitchen House Keeping
  • Cleaning Equipment
  • Cleaning Agents

Receiving and Storing

  • Receiving of food
  • The procedure for accepting deliveries is to ensure that
  • Stores
  • Storage accommodation
  • Food are divided into three groups for the purpose of storage

Good Manufacturing Practices (GMP), HACCP

  • The HACCP Seven Principles

Identification of Equipments, Handing & Maintaining Equipments

  • Kitchen equipment may be divided into three categories
  • Handing of Knives
  • Maintaining Machinery

Kitchen Knife

  • Knives
  • Types of Knives

Method of Cooking

  • Basic method of cooking
  • Various method of Cooking

Vegetables-I (Tomatoes)

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


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


  • Edible Pods
  • Okra=ladies ’fingers=ladyfingers
  • Snow pea=Chinese snow=Chinese pea
  • Sugar snap =snap pea
  • Onions
  • There are two categories of dry onions
  • Bermuda onion
  • Boiling onion=boiler=boiler onion
  • Red onion
  • Shallot

Grains Category-I

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

Grains Category-II

  • Wheat
  • Whole wheat flour
  • Substitutes
  • Equivalents
  • Semolina


  • Storage
  • Common Tropical Fruit
  • Banana
  • Pomegranate=Chinese apple
  • Star –fruit
  • Pineapple

Bamboo Shoot/ Sprouting

  • Definition
  • Sprouting
  • Common causes for sprouts to turn out inedible


  • A noodle
  • Egg
  • Types of noodle dishes

First Aid

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

Legislation Pertaining to Food Industries

  • Food Laws
  • Interrelation of 4 Ms in Ensuring Food and Work Place Safety
  • Man
  • Materials
  • Machines
  • Money

Hygiene and Sanitation Practices

  • Check the hygiene for various foods
  • List the places hygiene needs to be checked

Basic Microbiology

  • Biological hazards
  • Physical hazards
  • Chemical hazards
  • What is Food Poisoning?
  • In the most severe cases

Waste Disposal

  • Dispos waste from the kitchen


  • Home canning

Food Safety &Quality

  • Fruit Products Order (FPO), 1995
  • Milk & Products Order(MMPO)
  • Food Quality

Shelf life

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

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