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

Apply for Certification

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