Table of Content
 

 

Indian Snacks

Dhokla

  • Taste

Kachori  

  • Variations

Kosambari

  • Ingredients required

Pakora

Pohay

  • Flattened  rice

Potato Chip

  • Origin

Banana Chips

  • Fried
  • Dried

Vada

  • Other Varieties of Vada

Samosa

  • History
  • Ingredients
  • Variants
  • Popularity

Chutney

  • Types of chutney
  • Snack Chutney

Portion Control – I

  • How can portion control help you manage more effectively ?
  • Tools of the trade for portion control
  • Steps for Effective Portion control
  • Menu Planning
  • Food Production Plans
  • Purchasing
  • Food Production
  • Food Transport
  • Meal Service

Portion Control – II

  • Food Groups according the Food Guide Pyramid
  • Bread, Cereal, Rice, and Pasta Group
  • Vegetable Group
  • Fruit Group
  • Milk, Yogurt, and Cheese Group

Preserving & Storing

  • The Fridge and Freezer
  • Left over Food
  • Dry Goods
  • Groceries fresh
  • Tomatoes
  • Leafy greens
  • Broccoli
  • Potatoes
  • Mushrooms
  • FRESHITEMS
  • Bread
  • Dairy Milk
  • Tofu

Food Costing -I

  • Menu Prices and Food Costs
  • STANDARDISE  AND COST YOUR  RECIPES
  • PRICING  BASED ON KNOWN COST STRCTURE
  • PORTION CONTROL IS ESSENTIAL
  • LABOUR CONTOL
  • BENCHMARKING REVENUES AND EXPENSES
  • ROUTINE AND CONSISTENT INVETORIES
  • SUGGESTIVE SELLING TRAINING FOR EMPLOYEES
  • CONTINUAL FEEDBACK TO EMPOYEES
  • FORECASTING AND SCHEDULING
  • GUEST FEEDBACK

Food Costing –II

  • Food cost ratio

Standardized Recipe

  • Standardized   Recipe
  • Standardize recipe offer many advantages for food service
  • The parts of a standardized recipe are listed below

Waste Management – I

  • Waste management
  • Effective waste management will achieve benefits such as

Waste Management –II

  • Waste management is important
  • Prepare a waste management check list

Apply for Certification

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