Table of Content
 

Hygiene
  • Personal hygiene
  • Hand Washing
  • Basic Work place Hygiene Requirements
  • Postmortem Changes in Meat
  • Ageing of Meat
  • Canning Equipment

Uses of equipments

  • Uses of equipment

Storage of meat

  • Explain wet storage.
  • Storage method
  • Dry hanging/storage
  • Wet storage

Fish

  • Fish Spoilage

Preservation Dehydrating and drying

  • Preservation and Processing

Picking

  • What is picking
  • Fish Products

Egg 1

  • Egg
  • Egg Quality

Egg-2

  • Mention the storage procedures of egg
  • Egg Storage

Egg Products

  • Egg Products
  • Egg prepared in the shell
  • Eggs prepared out of the shell
  • Products based on Egg as a thickening Agent
  • Egg foam products
  • Products based on Egg as Emulsifying Agent

Chicken- 1

  • Composition and Nutritive Value
  • Classifications

Chicken-2

  • define meat mincer
  • list the types of sausage arrangements

Soya-1

  • Benefits of Soya
  • Processing
  • Soaking
  • Germination
  • Decortication
  • Cooking
  • Fermentation

Soya -2

  • Soybean Products
  • Soybean milk
  •  Soya sauce
  • Soya bean paste(MISO)

Pannier

  • Health benefits of eating tofu

Papad-1

  • Papadum

Papad-2

  • Indian papad
  • Papads or papadams
  • Consumer education

Papad-3

  • North Indian papads style
  • Frying papad and papadams
  • Serve with the meal
  • Microwave cooking
  • Choosing processed food
  • Rights of consumers according to the food act1983

SPROUT-1

  • Describe the importance of sprouts.

Sprout-2

  • Mention
  • State
  • Describe
  • Define
  • List.

Sprout-3

  • Selecting seeds

Sprout-3

  • Varities
  • Bean sprouts
  • Alfalfa sprouts
  • Radish sprouts
  • Sunflower sprouts
  • Pumpkin sprouts
  • Wheat sprout
  • Lentil sprouts Selection

Herbal -1

  • Describe the benefits of amla

Colours

  • Different colouring agents used in food.
  • Colouring agent s.

Colours

  • Sugar as a colouring agents used in food .

Flavors

  • Sugar as a colouring agents used in food.
  • Dry ginger
  • Dry mango powder
  • Uses of Mango Powder
  • Flavors and Flavor Enhancers

Food Additives

  • Need for food additives.
  • Used for food additives

Jam

  • Jam
  • Jelly
  • Extracting juice
  • Food products marketing strategies
  • Advertising
  • Merchandising
  • Promotions
  • Public Relations
  • Loyalty Programs
  • Marketing Strategy
  • Thee Marketing  environment
  • The goals of the firm
  • The capabilities of the firm
  • The target market
  • The Product
  • The Economic Feasibilitys
  • Products Promotion
  • Advertising
  • Price Promotion
  • Merchandising promotions
  • Public relations activities.

Preservatives

  • Types of food preservations
  • Sodium Chloride
  • Sugar

Dough Mixer

  • Care and maintenance of dough mixer.

Slicer

  • Care and maintenance of slicer
  • Care and cleaning

Refrigerator

  • Storing food in Refrigerator
  • Defrosting frozen products in the refrigerator.

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Food-Processing-Technician-Processed-Food-Products