Table of Content
 

Personal Hygiene

  • Personal Hygiene
  • Kitchen Clothing
  • Protective
  • Washable
  • Colour
  • Light and Comfortable
  • Strong
  • Kitchen House keeping
  • Cleaning Equipments
  • Cleaning Agents
  • When to do the cleaning
  • How to do the cleaning

Receiving and Storing

  • Receiving of food
  • The procedure for accepting deliveries is ensure that
  • Stores
  • Storage accommodation
  • Perishable foods
  • Dry Foods
  • Frozen foods

Good Manufacturing Practices (GMP), HACCP

  • Good Manufaturing Practices (GMP)
  • HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
  • The HACCP Seven Principles
  • Identification of Equipments, Handling & Maintaining Equipments
  • Kitchen equipment may be divided into three categories
  • Handling of knives
  • Maintaining Machinery

Milk

  • Food value
  • Storage
  • Packaging
  • Other types of packing include
  • Milk heat treatments and types of milk
  • Butter
  • Food value
  • Quality
  • Clarified butter

Method of Cooking

  • Basic method of cooking
  • Various method of Cooking
  • Boiling
  • Poaching
  • Direct Steaming
  • Indirect Steaming
  • Stewing
  • Braising
  • Sauteing

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 Category-2

  • Wheat
  • Substitutes
  • All-purpose flour
  • Equivalents
  • Semolina

Lentils

  • Different types of lentils
  • Black chickpeas = kala channa = Bengla gram
  • Brown lentil =Indian brown lentil =green lentil
  • Channa dal =chana dal =gram dal
  • Masoor dal =maser dal =mussoor dall =masur dal =pinklentil
  • Moong dal
  • Toor dal =tuvar dal arhar dal =yellow lentils= tur dal

Vegetables-1

  • Types of vegetables
  • Roots
  • Tubers
  • Bulbs
  • Leafy
  • Pods and Seeds
  • Fruiting

Vegetables-2

  • Edible Pods
  • Okra =ladies =ladyfingers
  • Snow pea = Chinese pea
  • Sugar snap =snap pea
  • Onions
  • Bermuda onion
  • Boiling onion=boiler =boiler onion:These are small
  • Red onion
  • Shallot

Vegetables-3

  • Tomatoes
  • Varieties
  • Cherry tomato
  • Green tomato
  • Sauce tomato=paste tomato= plum tomato
  • Slicing tomato

Kitchen Knif

  • Importance of Packaging
  • PREFORMED POUCHES. INJECTION MOULDED TRAYS
  • Bag Types
  • Bag-In-Box
  • MODIFIED ATMOSPHERIC PACKING(MAP)
  • NITROGEN FLUSHING/OXYGEN SCAVENGERS

Indian Spice

  • Amchoor=amchur=umchoor=green MANGO powder=aamchur=amchor=dried green mango=dreid mango powder
  • Black mustard seeds
  • Brown cardamom

Legislation Pertaining to Food Industries

  • A. FOOD LAWS
  • B.HARMONIAZATION OF FOOD LAWS

Interrelation of 4 Ms in Ensuring Food and Work Place Safety

  • MATERIALS
  • METHODS
  • MACHINES

Decoration and Presentation of Sweets/Hygiene and Sanitation Practices

  • DECORATION AND PRESENTATION OF SWEETS/
  • HYGIENE AND SANITATION PRACTICES

Basic Microbiology

  • Biological hazards
  • Physical hazards
  • Chemical hazards
  • What is Food Poisoning?
  • Canning
  • Milk & Milk Products Order (MMPO)
  • Food Quality

Shelf Life

  • Storing your food
  • Cooked and uncooked food
  • Opened and unopened food
  • Expiry dates
  • Use-by date
  • Sell-by date
  • Best before date

Waste Disposal

  • First Aid
  • First aid equipments
  • Fainting
  • Cuts
  • Electrical Shock
  • Artificial Respiration

South Indian Cuisine

  • South Indian cuisine
  • Karnataka Food
  • Kerala Food
  • Tamil Food

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-South-Indian-Food-Junior-Craftsman