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