Table of Content
 

Personal hygiene

  • Kitchen clothing
  • Protective
  • Washable
  • Colour
  • Light and comfortable
  • Strong
  • Absorbent:
  • Kitchen house keeping
  • Cleaning equipments
  • Cleaning Agents
  • When to do the cleaning?
  • How to do cleaning?

Receiving and storing

  • Receiving of food
  • Store
  • Storage accommodation
  • Perishable foods
  • Dry foods
  • Frozen foods

Identification of equipments, handling & maintaining equipments

  • Kitchen equipment may be divided into three categories:
  • Sieve
  • Knives
  • Pista cutter
  • Milk boiler
  • Milk chiller
  • Steam jacket kettle
  • Electronic balance (weighing machine)
  • Handling of knives

Good manufacturing practices (GMP), HACCP

  • Hazard analysis and critical points (HACCP)
  • The HACCP seven principals
  • Verification ensures the HACCP   plan is adequate, that is, working as intended.

Food safety & Quality

  • Fruit products order (FPO), 1995
  • Milk &milk products order (MMPO)
  • Food Quality

Milk

  • Food value
  • Storage
  • Packaging
  • Other types of packing include
  • Milk heat treatments and types of milk
  • Paneer
  • Storage
  • Khoya
  • There are types of khoya-

Paneer

  • Making paneer
  • Scalloped potatoes with paneer
  • Types of paneer
  • Halloumi
  • Fresh sliced halloumi
  • Halloumi
  • A tub of cottage cheese
  • Curd size
  • Nutrition
  • Quark (cheese)
  • Polish twarog in the traditionl
  •  edge shape
  • Production
  • tofu

Butter, Condensed Milk

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

Ghee

  • How to select
  • Use
  • How to store
  • Health benefits
  • Ghee Nutrition

Banana

  • Description
  • Varieties of Banana
  • Uses of Banana

Jackfruit

Wheat

  • Nutrition
  • Origin of Wheat

Sugar & Mise-en-Place

  • Mise en place
  • Practicing mis en place has several benefits
  • MIS-EN-SCENE & MIS-EN-PLACE
  • Sugar
  • Food Value
  • Types
  • Storage
  • Production

Legislation Pertaining to Food Industries

  • These are primarily meant for two purposes namely

Interrelation of 4 Ms Ensuring Food and Work Place Safety

  • Man
  • Materials
  • Methods
  • Machine

Decoration and Presentation of Sweets

Importance of Packaging

  • Preformed pouches,injection moulded trays
  • Bag Types
  • Modified atmospheric packing (MAO)
  • Nitrogen flushing / oxygen scavengers

Hygiene and Sanitation Practices

Waste DISPOSAL

Basic Microbiology

  • Food becomes hazardous by contamination
  • Hazards include
  • Physical hazards
  • Chemical hazards
  • What is Food Poisoning?
  • In the most severe cases

Shelf Life

  • Storing your food
  • Cooked and uncooked food
  • Opened and unopened food
  • Expiry dates
  • Use-by-date
  • Sell-by date
  • Best before date

First Aid

  • First aid equipments
  • A first aid box, as a minimum should contain
  • Fainting
  • Cuts
  • Burns
  • Electrical Shock
  • Artificial Respiration

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Ghee-Based-Sweets-Junior-Craftsman