Table of Content
 

 

Receiving of commodities

  • Personal Hygiene
  • Kitchen clothing
  • Protective
  • Washable
  • Colour
  • Light and comfortable
  • Strong
  • Absorbent
  • Rules for safety handling of food
  • Receiving of commodities

Meat -I (chicken)

  • Meats
  • Storage
  • Preparation
  • Cuts of chicken
  • Cooking time of different parts of chicken

Fast food cuisine

  • Fast food
  • Take away
  • Modern fast food

Method of cooking

  • Objective of cooking
  • Various method of cooking
  • Medium of liquid
  • Steaming
  • Direct steaming
  • Indirect steaming
  • Uses of blanching
  • Medium of fat
  • Dry cooking

Cuts of vegetables

  • Chinese cutting of carrot
  • Chinese cutting of leek

Meat –II(Cuts of beef, and lamb)

  • Cuts of beef
  • Brisket
  • Chuck
  • Fillet
  • Flank
  • Fore rid
  • Leg
  • Neck
  • Plate
  • Rump
  • Shank
  • Shin
  • Silverside
  • Sirloin(short loin)
  • Sirloin steak
  • Thick rib
  • Thin rib
  • Topside (top round)
  • Cuts of lamb
  • Breast
  • Flank
  • Fore shank
  • Leg
  • Loin
  • Neck
  • Rack
  • Scrag
  • Shoulder

Noodles and Chinese cuisine

  • Chinese cuisine
  • A typical Chinese course
  • Following are examples of the major culinary styles.
  • Noodles:(An important ingredient of Chinese cuisine)
  • Types of noodles dishes
  • Noodles and Chinese cuisine

Cooking utensils

  • Tandoor oven
  • Tandoor oven mouth
  • Wok
  • Advantages of wok
  • Bamboo steamers
  • Spatula
  • Wire strainer
  • Sizzling platter
  • Clay- pot
  • Chopping block
  • Chop stick material
  • Iron skewer
  • Bamboo skewer

Meat cooking

  • The aims of cooking meat
  • Changes that occurs during cooking of meat
  • Colour changes
  • Connective tissue softens
  • Cooking method for beef and lamb
  • The cooking method you use depends on
  • Dry heat methods
  • Methods combining moist and dry heat

Food commodities

  • Agaricus mushroom
  • Asparagus
  • Bamboo shoots
  • Bean paste( tofu)
  • Bean sprouts
  • Almonds
  • Bell pepper
  • Broccoli
  • Cheesecloth
  • Chicken egg
  • Kidney beans
  • Leeks
  • Lettuce
  • Litchi, iychees

Stock /soup

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

Salad, sandwiches

  • Salad
  • Dressing
  • Sandwich
  • Open sandwich
  • Canapé

Sauce

  • Mother sauces
  • Béchamel sauce
  • Veloute sauce,
  • Espagnole sauce
  • Hollandaise sauce
  • Mayonnaise sauce
  • Tomato sauce

Meat-III (Cuts of pork)

  • Belly
  • Chump
  • Collar or neck end
  • Feet / trotters
  • Head
  • Hock
  • Leg
  • Loin
  • Ribs
  • Shoulder

Cooking

  • Definition of cooking
  • Changes that happens because of cooking
  • Sugars & starches
  • Fate &fiber
  • Other changers
  • Heat transfer
  • Conduction

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Fast-Food-Cook