Certified Indian Sweets Junior Attendant

How It Works

  1. 1. Select Certification & Register
  2. 2. Receive a.) Online e Learning Access (LMS)    b.) Hard copy - study material
  3. 3. Take exam at chosen Date and Venue
  4. 4. Get certified & Increase Employability

Test Details

  • Duration: 60 minutes
  • No. of questions: 50
  • Maximum marks: 50, Passing marks: 25 (50%).
  • There is NO negative marking in this module.
  • 70 exam centres in India.

Benefits of Certification

Rs.3,499 /-

Vskills has developed a new strategic framework for Skill Development for early school leavers and existing workers, especially in the unorganized sector to improve their employability called Trade Employable Skills (TES).

Trade Employable Skills does effective assessment and certification of candidates in different trade disciplines like Electrical, Electronics, Agriculture, Chemical, Automobile, IT, etc to make them job ready.

Why should one take this certification?

To demonstrate clear understanding and practical aspects and to get a visible recognition for this knowledge.

Table of Content

https://www.vskills.in/certification/Vskills-Certified-Indian-Sweets-Junior-Attendant-Table-of-Content

Practice Test

https://www.vskills.in/test/

Companies that hire Indian Sweets Junior Attendant

All small and medium companies need certified employees who have the requisite skills. There are more jobs opening up in the economy on a regular basis with the fast growth of the country.

Apply for Certification

By Net banking / Credit Card/Debit Card

We accept Visa/Master/Amex cards and all Indian Banks Debit Cards. There is no need to fill application form in case you are paying online.

Please click buy now to proceed for online payments.

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  • Master Card
  • American Express
 
TABLE OF CONTENT

 

​Kitchen clothes, General cleaning

  • Kitchen clothes
  • Trousers
  • Coat
  • Protective clothing
  • Hat
  • Jacket
  • Handkerchief
  • Apron
  • Shoes
  • Kitchen House Keeping
  • Cleaning equipments
  • Cleaning agents
  • When to-do the cleaning?
  • How to do the cleaning?

Physical layout

  • The different areas which a kitchen staff has to go are
  • Receiving area
  • Dry stores
  • Grocery section
  • Cold stores this can further classified into two
  • Cold freezer
  • Deep Freezer
  • Pre-preparation area
  • Cooking
  • PHYSICAL LAYOUT OF THE KITCHEN

Receiving & storing

  • Receiving Areas:
  • Stores:
  • Always the ensure place is
  • Different places in stores:

First aid

  • First aid equipments:
  • A first aid box, as a minimum should contain:
  • Fainting
  • Cus
  • Burns
  • Electrical shock
  • Artificial respiration
  • Personal Hygiene

Kitchen knife

  • A Point
  • B Tip
  • C Edge
  • D Heel
  • F Bolster
  • G Finger Guard
  • H Return
  • J Tang
  • K Scales
  • L Rivets
  • M Handle Guard
  • N Butt

Handling kitchen knife

  • Knives
  • Types of knives

Handling & Maintaining Equipments

  • Kitchen equipment may be divided into three categories
  • Maintaining Machinery

Method of cooking

  • Basic method of cooking
  • Various method of cooking
  • Boiling
  • Poaching
  • Steaming
  • Direct steaming
  • Indirect steaming
  • Stewing
  • Brasing
  • Frying
  • Sauteing

Milk

  • Food value
  • Storage
  • Packaging
  • Other types of packing include
  • Milk heat treatments and types of milk

Milk Products ( Part 1) Cream and paneer

  • Cream
  • Storage points
  • Paneer
  • Storage

Milk products (Part 2), Butter

  • Butter
  • Food quality
  • Quality
  • Clarified butter

Milk products (Part 3), Khoya

  • There are three types of khoya

Milk products part 4Condensed and evaporated milk

  • Condensed milk
  • Substitutions
  • Evaporated milk

Sugar

  • Food values
  • Types
  • Storage
  • Production

Grains Category-1

  • Grains=cereals=cereal grains
  • Grain Varieties
  • Rice
  • There are three main types of rice used in country:
  • Other types are
  • Storage

Grains catetgory-2

  • Wheat
  • Substitutes
  • All purpose flour
  • Equivalents
  • Semolina
  • Lentil
  • Introduction
  • Black chickpeas
  • Bown lentil
  • Channa dal
  • Bown lenil
  • Channa dal
  • Masoor dal
  • Moong dal
  • Too dal
  • Substitute
  • Urad dal

Vegetable-1

  • Type of vegetable
  • Root
  • Tubers
  • Bulb
  • Leafy
  • Podss and seeds
  • Fruiting

Vegetable-2

  • Tomatoes
  • Varieties
  • Cherry tomato
  • Green tomato
  • Slicing tomato

Vegetable -3

  • Edible pods
  • Snow per= Chinese snow pea = chin ease pea
  • Bermuda onion
  • Boling onion
  • Red onion
  • Shallot

Fruits

  • Storage
  • Common tropical fruit
  • Banana
  • Pomegranate = Chinese apple
  • Star fruit
  • Pine apple

Dry fruit

  • Dried fruit
  • Apple dried
  • Apricot
  • Banana dried
  • Cantaloupe dried
  • Date, dried
  • Golden raisin
  • Kokum
  • Mango dried
  • Papaya dried
  • Peach
  • Raisins

Indian spice

  • Black mustard seeds
  • Brown cardamom
  • White poppy seeds
  • Panch phoron

Food presentation

  • Garnish
  • Type of garnish

Food packing

  • Food packing function
  • Function of packing

Food safety and quality

  • Fruit product order
  • Milk and milk products
  • Food quality

Basic food law

  • Food laws

Preservation

  • Preservation with salt
  • Preservation wirh sugar
  • Preservation with vinegar
  • Deep freezing

Waste disposal

  • Importance of disposal

Waste management

  • Checklist for doing a waste management
  • Reusable materials

Basic microbiology

  • Hazards include
  • Physical hazards
  • Biological hazards
  • What is food poising?

Developing a positive attitude

  • Awareness
  • Acceptance
  • Attitude

Indian cuisine

  • History and influences
  • Different Indian cuisine
  • North Indian cuisine
  • A traditional north Indian thali
  • East Indian cuisine
  • South Indian cuisine
  • North eastern
  •  A cup of chai sss

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