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

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Chinese-Food-Junior-Craftsman