Hygiene, Safety, Receiving of Commodities

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

Method of Cooking

  • Cooking
  • Objective of cooking
  • Various method of Cooking:

Cuts of Vegetables

  • Small Dice
  • Shred
  • French fry
  • Julienne
  • Medium Cude
  • Chop
  • Paysanne

Vegetables

  • Types of Vegetables

Milk

  • Food Value
  • Storage
  • Packaging
  • Other types of packing

Milk heat treatments and types of milk:

  • Butter
  • Food Value
  • Quality
  • Clarified butter
  • Condensed milk
  • Substitutions

Paneer, Khoya

  • Paneer
  • Storage
  • Khoya

Bengali Sweets

  • Bengali cuisine
  • Bengali Sweets (Mishti)
  • Shondesh (Sandesh)
  • Roshogolla (Rasagolla)
  • Pantua
  • Chomchom (Chum Chum)
  • Pitha or Pithe

Indian Sweets

  • Parwal ki Mithai
  • KakinadaKhaja
  • Chena Murki
  • Rasgulla
  • Payasam
  • Pathishapta
  • Narkel Naru
  • Malpoa
  • Shrikhand

Dry Fruits

  • Dried fruit
  • Apple dried
  • Apricot, dried
  • Banana, dried
  • Cantaloupe, dried
  • Cranberries, dried
  • Currants = Zante currants = Zante raisins = dried Corinth grapes
  • Date, dried
  • Fig, dried
  • Golden raisin = Sultana
  • Kokum = kokum ful = cocum
  • litchi nut = lychee nut = lichee nut = lichi nut = leechee nut
  • Substitutes
  • Mango, dried
  • Substitutes
  • Papaya, dried
  • Substitutes
  • Peach, dried
  • Substitutes
  • Raisins = dried grapes
  • Substitutes

Laddu

  • Laddu
  • Ramdana (amaranth seed) laddu
  • Tirupati laddu
  • Motichoor
  • Besan laddu
  • Aata (wheat-flour) laddu
  • Rava laddu
  • Kunja laddu
  • Churma laddu
  • Cashew nut

Cook Halwaie

  • Types of halwa
  • Semolina
  • Sesame
  • Floss halva

Apply for Certification

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