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