Table of Content
 

Nankeen and savories

  • Nankeen
  • Explain about the savories

Ingredients used in nankeen and savories-1

  • Chat masala
  • Dried mango powder
  • Cumin
  • Uses
  • Cumin
  • Black salt
  • Coriander

Ingredients Used in Nankeen & savouries-11

  • Ginger Whole fresh roots
  • Dried roots
  • Powdered ginger
  • Preserved ginger
  • Crystallized ginger
  • Pickled ginger
  • Culinary uses
  • Fresh ginger

Ingredients Used in Nankeen & Savouries-111

  • Pepper
  • Red paper

Ingredients Used in Nankeen & Savories

  • Oil
  • Health and nutrition
  • Health and particular oils
  • Cooking with oils
  • Oils suitable for medium temperature frying include:
  • Walnut oil
  • Sunflower oil
  • Sesame oil
  • Storing and keeping oil
  • Objective: At the end of this lesson you shall be able to state about the storing of oil

Boondi

  • Boondi or boondhi
  • Ingredients
  • Bombaymix
  • Alternate versions

Kozhukottai

  • Explain about the different features of kozhukottai.
  • Dumplings

Pakora

  • Objective: At the end of this chapter you shall to
  • State about the pakora explain variety of vegetables used in pakora

Murukku

  • Objective : At the end of this chapter you shall be able to
  • Describe about the variety of murukku
  • Murukku known as chakli

Samosa

  • History
  • Ingredients
  • Variants
  • Popularity

Portion controlling-1

  • How can portion control help you manage more effectively?
  • Tools of the trade for portion control
  • Steps for Effective Portion Control:
  • Menu Planning
  • Food planning
  • Food production Planes
  • Purchasing
  • Food production
  • Food Transport
  • Meal Service

Portion Control-11

  • Food Groups according to the food Guide pyramid
  • Bred Cereal, Rice, and, Pasta Group
  • Vegetable Group
  • Fruit Group
  • Milk, Yogurt, and Cheese Group
  •  
  • Chapter-14
  • Preserving & Storing
  • The Fredge and freezer
  • Left over Food
  • Dry Goods
  • Groceries Fresh
  • Carrots
  • Eggplant
  • Tomatoes
  • Leafy Greens
  • Broccoli
  • Potatoes
  • Onions
  • Mushrooms
  • FRESHITEMS
  • Bred
  • Dairy Milk
  • Tofu
  • Eggs

Food costing-1

  • Menu Prices and food costs
  • The Factoring method
  • Gross Margin method
  • Prime cost method
  • Competitive Pricing
  • Combination pricing
  • Food costing Trips
  • STANDARDISE AND COST YOUR RECIPES
  • PRICING BASED ON KNOWN COST STRUCTURE
  • PORTION CONTROL IS ESSENTIAL
  • LABOUR CONTROL
  • BENCHMARKING REVENUES AND EXPENSES
  • ROUTINE AND CONSISTENT INVENTORIES
  • SUGGESTIVE SELLING TRAINING FOR EMPLOYEES
  • CONTINUAL FEEDBACK TO EMPLOYEES
  • FORECASTING AND SCHEDULING
  • GUEST FEEDBACK

Food costing-11

  • Food cost
  • Food cost ratio:

Standardized Recipe

  • Ensure product quality
  • Know projected portions and yield
  • Improve cost control
  • Support creativity
  • The parts of a standardized recipe are listed below:
  • Name of Recipe
  • Ingredients
  • Weights and Measures
  • Directions servings
  • Cost per serving

Waste management-1

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

Waste management-11

  • Three options available for assessing your solid waste situation

 

Apply for certification

 

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