Table of Content
 

 

Assistant Craftsman Namkeen & Savouries

  • Personal hygiene
  • Kitchen clothing
  • Protective
  • Washable
  • Strong
  • Absorbent
  • Cleaning equipments
  • Cleaning agents
  • When to do the cleaning

Receiving and storing

  • Receiving of food
  • Stores
  • Perishable foods
  • Dry food
  • Frozen

Goods manufacturing practices

  • Hazards analysis and critical control points

Identification of equipments handling and maintaining equipments

  • Kitchen equipment may be divided into three categories
  • Maintaining machinery
  • Handling of knives

Method of cooking

  • Basis method of cooking
  • Various method of cooking
  • Poaching
  • Direct steaming
  • Indirect steaming

Lentils

  • Substitutes
  • Brown lentil= Indian brown lentil = green lentil
  • Channa dal= chana dal= gram dal
  • Masoor dal= mussoor dal =pink  lentil
  • Moong dal
  • Toor dal
  • Urad dal

Maida/semolina

  • Wheat
  • All  purpose flour
  • Wquivalents
  • Semolina

Maize

  • About maize
  • Baby corn and sweet corn

Oats

  • About oats
  • Benefits of oats

Savory

  • About savoury
  • Ingredients of savoury

Microwave oven

  • Microwave oven
  • Uses of microwave oven
  • Different size of oven

Legislation pertaining to food industries

  • Food laws
  • Agriculture procedure
  • Harmonization of food laws
  • Essentials commodities act

Interrelation of 4 ms in ensuring food and work place safely

  • Man
  • Material
  • Method
  • Machine

Hygiene and sanitation practices

  • Various food

Peas

  • Explain the peas

Importance of packaging

  • Performed pouches injection molded trays
  • Bag types
  • Modified atmospheric packing
  • Nitrogen fusing oxygen scavengers

Basic microbiology

  • Biological hazards
  • Physical hazards
  • Chemical hazards

Mushroom

  • Explain about mushroom

First aid

  • First aid equipments
  • Fainting
  • Cuts
  • Burns
  • Electrical shock
  • Artificial respiration

Waste disposal

  • Method to disposal waste from the kitchen

Food safety and quality

  • Fruit products order
  • Food quality
  • Milk products

Shelf life

  • Storing your food
  • Cooked and uncooked food
  • Expiry dates
  • Use by dates
  • Sell by date

Rice

  • Rice
  • Method of store rice
  • Short rice
  • Storage 

Apply for Certification

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