Table of Content
 

 

Receiving Commodities

  • Personal Hygiene
  • Kitchen Clothing
  • Protective
  • Chef Hat
  • Jacket
  • Handkerchief
  • Apron
  • Trousers
  • Shoes
  • 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
  • Description of parts
  • Whole Chicken
  • Poultry Half
  • Breast
  • Breast Quarter
  • Breast Halves
  • Tenderloin
  • Wing
  • Drummette
  • Wingette
  • Wing Tip
  • Leg Quarters
  • Leg
  • Thigh
  • Drumstick
  • Giblets
  • Cooking time of different parts of Chicken

Meat –II (Fish)

  • Fish
  • Types of Fish
  • Storage
  • Quality point for buying
  • Preservation
  • Thawing  Frozen Fish
  • Canning Fish
  • Smoking Fish
  • Cleaning
  • Curing
  • Drying
  • Smoking
  • Storing
  • List of Oily/fatty
  • List of white fish
  • Shellfish
  • Molluscs
  • Crustaceans
  • Purchasing point Shellfish

Method of Cooking

  • Cooking
  • Objective of cooking
  • Various method of cooking
  • Medium of Fat
  • Dry Cooking
  • Medium of Liquid
  • Boiling
  • Poaching
  • Steaming
  • Direct Steaming
  • Indirect Steaming
  • Blanching

Uses of blanching

  • Peeling
  • Flavor
  • Appearance
  • Shelf life
  • Stewing
  • Pressure cooking
  • Braising

Medium of Fat

  • Roasting
  • Frying
  • Sauteing
  • Stir frying

Dry cooking

  • Baking
  • Broiling

Cuts of Vegetables

  • Small Dice
  • Shred
  • French Fry
  • Julienne
  • Medium Cube
  • Chop
  • Paysanne

Indian, North Indian, Punjabi and Kashmiri Cuisine

  • Northern States included
  • Style of food
  • Staple foods
  • Cooking oils Commonly used
  • Important Spices and ingredients
  • Popular dishes
  • Punjabi cuisine
  • Kashmiri cuisine
  • Wazwan

Meat-III (cuts of Beef of Lamb)

  • Cuts of Beef
  • Brisket
  • Chuck
  • Fillet
  • Flank
  • Fore Rib
  • Leg
  • Neck
  • Plate
  • Rump
  • Shank
  • Shim
  • Silverside
  • Sirloin (Short loin)
  • Sirloin Steak
  • Thick Rib
  • Thin Rib
  • Topside (Topround)
  • Cuts of Lamb
  • Breast
  • Flank
  • Fore Shank
  • Leg
  • Loin
  • Neck
  • Rack
  • Scrag
  • Shoulder

East India Cuisine

  • East States included
  • Staple foods
  • Cooking oils commonly used
  • Important Spices and ingredients
  • Popular dishes

Glossary of Bengali cuisine

  • Ambal
  • Bhaja or Bhaji
  • Bhapa
  • Bhate
  • Bhorta
  • Bhuna
  • Chachchari
  • Chhanchra
  • Chechki
  • Jhal
  • Khichuoi
  • Kofta
  • Korma
  • Poropa
  • Paturi
  • Pora
  • Rupi
  • Torkari

Indian Commodities

  • Rice
  • There are three main types of rice used in country
  • Other types are
  • Storage
  • Common varieties of dal
  • Preparing dal
  • Pulses
  • Some of the pulses
  • Indian spice
  • Amchoor=amchur=amchoor=green mango powder=aamchur=amchor=dried green mango=dried mango powder
  • Asafatida
  • =asafoetida powder=asafoetiddda=hing=devil’s dung
  • Black mustard seeds
  • Brown Cardamom=black cardamom
  • Fenugreek =fenugreek seeds = methi= halba pronunciation
  • Panch phoron =panch paron= panchphoran=five spice
  • Dessert

Meat –IV (CUTS Of   Pork)

  • Cuts of pork
  • Belly
  • Chump
  • Collar or Neck End
  • Feet/ Trotters
  • Head
  • Hock
  • Leg
  • Loin
  • Ribs
  • Shoulder

West India Cuisine

  • Style of food
  • Staple food
  • Cooking oils Commonly used
  • Important spices and ingredients
  • Popular dishes

South India Cuisine

  • Indian breads
  • States included
  • Style of food
  • Staple of food
  • Cooking
  • Important spices and ingredients
  • Popular dishes

Soups

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

Sauce

  • Sauce
  • Mother sauce
  • Bechamel sauce
  • Velou sauce
  • Espagnole sauce
  • Hollandaise sauce
  • Mayonnaise sauce
  • Tomato sauce

Salad and Sandwich

  • Salad
  • Dressing
  • Blue cheese dressing
  • Louis dressing
  • Ranch dressing
  • Thousand Island dressing
  • Vinaigggrette
  • French dressing
  • Italian dressing
  • Wafu dressing
  • Open sandwich
  • Canape

Apply for Certification

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