Table of Content
 

 

Hygiene, Safety, Receiving of Commodities

  • Personal Hygiene
  • Kitchen Clothing
  • Protective
  • Washable
  • Color
  • Light and Comfortable
  • Strong
  • Absorbent
  • Receiving of Commodities

Chicken Cutting

  • Meats
  • Storage
  • Preparation
  • Breast
  • Breast Quarter
  • Breast Halves
  • Tenderloin
  • Wing
  • Drummette
  • Wingette
  • Wingette
  • Wing Tip
  • Leg Quarters
  • Leg
  • Thigh
  • Drumstick
  • Giblets
  • Cooking time of different parts of chicken

Cuts of Vegetables

  • Small Dice 
  • Shred 
  • French Fry 
  • Julienne 
  • Medium Cube 
  • Chop 
  • Paysanne 

Method of Cooking

  • Cooking
  • Objective of cooking
  • Various method of Cooking
  • Medium of Fat
  • Dry Cooking
  • Medium of Liquid
  • Steaming
  • Uses of blanching
  • Medium of Fat
  • Frying
  • Dry Cooking

Salad, Sauce

  • Salad Dressing
  • Sauce 
  • Mother Sauces
  • Father Sauces
  • Bechamel  sauce
  • Veloute sauce
  • Espagnole sauce
  • Hollandaise sauce
  • Mayonnaise sauce
  • Tomato sauce

Stock/Soup

  • Stock
  • Bones
  • Mirepoix
  • Herbs and spices
  • Preparing stock
  • Soup

Cheese

  • Curdling
  • Curd processing
  • Aging
  • Different types of Cheese

Cuts of Beef

  • Brisket
  • Chuck
  • Flank
  • Fore Rib
  • Leg
  • Neck
  • Plate
  • Rump
  • Shank
  • Shin
  • Silverside
  • Sirloin (Short loin)
  • Thick Rib
  • Thin Rib
  • Topside (Top round)

Cuts of Pork

  • Belly
  • Chump
  • Collar or Neck End
  • Feet/Trotters
  • Head
  • Hock
  • Leg
  • Loin
  • Ribs
  • Shoulder

Cuts of Lamb

  • Breast
  • Flank
  • Fore shank
  • Leg
  • Loin
  • Neck
  • Rack
  • Scrag
  • Shoulder

Fish

  • Types of Fish
  • Storage
  • Quality points for buying
  • Preservation
  • Freezing
  • Thawing Frozen Fish
  • Canning Fish
  • Smoking Fish
  • List of Oily/fatty fish
  • List of White fish
  • Shellfish
  • Crustaceans-have external skeletons
  • Purchasing point of Shellfish

Cooking

  • Meaning of Cooking
  • Definition of Cooking
  • Changes that happens because of cooking
  • Heat Transfer
  • Methods of heat transfer in cooking food

Meat Cooking

  • The Aims of Cooking Meat
  • Changes that occurs during Cooking of Meat
  • Color changes
  • Connective tissue softens
  • Fat melts, browning occurs and flavour develops
  • Cooking Method for Beef and Lamb
  • The cooking method you use depends on
  • Dry Heat Methods Roasting
  • Grilling (broiling)
  • Barbecuing
  • Fan-grilling
  • Pan-grilling
  • Pan-frying (Shollow frying)
  • Sauteing
  • Stir-frying
  • Moist Heat Methods
  • Braising
  • Pot-roasting
  • Stewing or Casseroling
  • Simmering
  • Poaching
  • Pressure Cooking
  • Methods Combining Moist and Dry Heat
  • Covered Roasting

Sandwich

  • Open sandwich
  • Canape

 

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Continental-Cuisine-Cook