Table of Content

Introduction to South India Cooking

  • Northern
  • Eastern

Styles of North India Cooking

  • Explain about the north India style of cooking
  • Define the origin of north India cuisine

Important ingredients of North India cooking-I

  • Ingredients
  • Black salt (kala namak)
  • Cardamom pods(eliachi)
  • Cilantro (dhaniya)
  • Chick- pea flour (besan)
  • Cloves (lavang or laung)
  • Cumin seeds(jeera)
  • Curry leaves(karipatha)
  • Curry powder (kari masala)
  • Dal
  • Fenugreek(methi)
  • Garam masala
  • Chick-pea flour(besan)
  • Cloves(lavang or laung)
  • Cumin seeds(jeera)
  • Curry leaves(karipatha)
  • Curry powder (kari masala)
  • Dal
  • Fenugreek(methi)
  • Garam masala

Important ingredients of North India Cooking - II

  • Mace (jaivitri)
  • Mango, dried(amchoor)
  • Mint leaves
  • Mustard seeds(black)
  • Nigella (kalonji)
  • Nutmeg
  • Oils
  • Onion seeds
  • Palm sugar
  • Rice
  • Saffron(kesar or zafran)
  • Sesame seeds(til)
  • Tumeric(haldi)
  • Togurt

Wheat- I

  • The Varieties of Wheat
  • The Wheat Plant- Stages of life

Wheat-II

  • Wheat grain into Products
  • Different Uses

Indian Breads I

Indian Breads II

  • Origin
  • Size
  • Preparation
  • Serve

Indian Breads III

  • Origin

Saffron

  • Saffron cooking

Kashmir chilly

Portion Controlling – I

  • Tools of the trade for portion control
  • Menu planning
  • Food production plans
  • Purchasing
  • Food production
  • Food Transport
  • Meal service

Portion Controlling – II

  • Portion Control
  • Food groups according to the food guide pyramid
  • Bread,Cereal,Rice,and Pasta Group
  • Fruit Group
  • Milk, Yogurt and Cheese Group
  • Bread, Cereal, Rice, and pasta Group
  • Vegetable group
  • Fruit group
  • Milk, Yogurt, and Cheese Group

Preserving & Storing

  • The fridge and Freezer
  • Left over Food
  • Dry Goods
  • Groceries fresh
  • FRESH ITEMS

Food Coasting

  • Menu prices And food Coasts
  • Food Coasting tips

Food Coasting – II

  • FOOD COST
  • FOOD COST RATIO

Standardized Recipe

  • Standardized recipes offer many advantages for food service
  • The parts of a standardized recipe are listed below

Waste management – I

  • Waste management
  • Effective waste management will achieve benefits such as
  • Three practical steps for doing waste management
  • A property conducting a waste management self evaluation should ask the following questions

Waste management – II

  • Reduce the generation of waste at the source
  • Reuse all possible items
  • Reusable Materials
  • Recycle all possible items
  • Recycle Materials

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