Certified Chinese Food Junior Craftsman

  2. Certified Chinese Food Junior Craftsman

How It Works

1. Select Certification & Register
2. Receive a.) Online e Learning Access (LMS)    
b.) Hard copy - study material
3. Take exam at chosen Date and Venue
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.
  • 70 exam centres in India.

Benefits of Certification

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-Chinese-Food-Junior-Craftsman-Table-of-Content

Practice Test

https://www.vskills.in/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
 
TABLE OF CONTENT

 

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

  • HAZARD ANALYSIS AND CRITIAL CONTROL POINTS (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

Vegetables-II

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

Vegetables-III

  • 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
  • ALL-PURPOSE FLOUR
  • Equivalents
  • Semolina

Fruits

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

Bamboo Shoot/ Sprouting

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

Noodles

  • 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

Canning

  • 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
“Exam scheduling to be done through user account” / “Exam once scheduled cannot be cancelled”
Date of Examination
01-Dec-2018
02-Dec-2018
15-Dec-2018
16-Dec-2018
05-Jan-2019
06-Jan-2019
19-Jan-2019
20-Jan-2019
02-Feb-2019
03-Feb-2019
16-Feb-2019
17-Feb-2019
02-Mar-2019
03-Mar-2019
16-Mar-2019
17-Mar-2019
06-Apr-2019
07-Apr-2019
20-Apr-2019
21-Apr-2019
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, Chinese Food, Hotel, Restaurant