Table of Content
 

 

Self Personal Hygiene

  • Personal Hygiene
  • Kitchen Clothing
  • Protective
  • Washable
  • Color
  • Light and Comfortable
  • Absorbent
  • Kitchen House keeping
  • Cleaning Equipments
  • Cleaning Agents
  • When to do the cleaning
  • How to do cleaning

Receiving and Storing

  • Receiving of food
  • The procedure for accepting deliveries is ensure that
  • Stores
  • Storage accommodation
  • Perishable foods
  • Dry Foods
  • Frozen foods

Good Manufacturing Practices (GMP), HACCP

  • Good Manufaturing Practices (GMP)
  • HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
  • The HACCP Seven Principles

Identification of Equipments, Handing & Maintaining Equipments

  • Kitchen equipment may be divided into three categories
  • 1 Working Tables
  • 2 Dry Fruit Cutter/Slicer
  • 3 Sieve
  • 4 Teflon
  • 5 Knives
  • 6 Pista Cutter
  • Handling of Knives
  • Maintaining Machinery

Milk

  • Food value
  • Storage
  • Packaging

Method of Cooking

  • Basic method of cooking
  • Various method of Cooking
  • Boiling
  • Poaching
  • Steaming
  • Direct Steaming
  • Indirect Steaming
  • Stewing
  • Braising
  • Frying
  • Satuteing

Fruits

  • Storage
  • Common Tropical Fruit Banana
  • Pomegranate=Chinese apple
  • Star fruit
  • Pineapple

First Aid

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

Dry Fruits

  • Dried fruit
  • Apricot, dried
  • Currants=Zante currants=Zante raisins=dried Corinth grapes
  • Date, dried
  • Fig,dried

Legislation Pertaining to Food Industries

  • A. Food laws
  • B. Harmonization of food laws

Waste Disposal

Interrelation of 4 Ms in Ensuring Food and Work Place Safety

  • Man
  • Materials
  • Methods
  • Machines

Hygiene and Sanitation Practice

  • Food category
  • Environmentalhygiene
  • Checks to ensure hygeine
  • Hygeine and sanitation
  • Hygeine food handling
  • Personnelhygiene

Basic Microbiology

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

Canning

  • Canning
  • Home canning

Apply for Certification

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