Table of Content
 

Indian Desserts

  • Desserts

Kheer

  • Origin
  • North Indian Version
  • South Indian Version
  • Payasam Varities

Custard

  • Custard Variations
  • Savoury custard

Halwa

  • The thick, black, glutinous Calicut Halwa
  • Tirunelveli Halwa

Portion Controlling-I

  • How can portion control help you manage more effectively?
  • Tools of the trade for portion control
  • Manu planning
  • Food production plans
  • Purchasing
  • Food production
  • Food Transport
  • Meal service

Portion control-II

  • Food groups according to the food guide Pyramid
  • Bread, Cereal, Rice, and Pasta Groups
  • Vegetables Group
  • Fruit Group
  • Milk, Yogurt, and Cheese Group

Preserving & Storing

  • The Fridge and Freezer
  • Left over Food
  • Dry Food
  • Groceries fresh
  • Fresh items

Food costing-I

  • Menu prices and food costs
  • The factory Method
  • Gross Margin Pricing
  • Prime cost method
  • Competitive Pricing
  • Combination Pricing
  • Food costing tips

Food Costing-II

  • Food cost ratio

Standardized Recipes

  • Ensure product quality
  • Know projected portions and yield
  • Improve cost control
  • Support creativity

Waste Management-I

  • Effective waste management will achieve benefits
  • Three practical steps for doing waste management

Waste Management-II

  • Evaluate your waste management practices
  • Three options available for assessing your solid waste situation

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Indian-Deserts-Craftsman