- Explain about personal hygiene
- Describe the kitchen clothing and the suitable clothing.
Receiving and storing
- State the importance of receiving of good
- Define stores and state the three group’s pf storage accommodation.
Good manufacturing practices GMP,HACCP
- State GMP and importance
- Explain the hazard analysis and critical control point.
Identification of equipments, handing and maintaining equipments
- State identify the different kitchen equipment used in Bengali sweet
- State the kitchen equipment
- State the method to handle the kitchen knife in a safe way
- State the procedure of maintenance of machineries and equipment.
- State about fruits and its storage
- Explain some of the common tropical fruits.
Method of cooking
- State the method of cooking
- State the types of steaming and frying.
- Explain juice
- State the different varieties of juice
- Describe about the kokum fruit.
List teh first aid equipment
- State fainting, burns, and artificial respiration.
- State thandai
- State the making of thandai.
Legislation pertaining he food laws
- State and explain the food laws
- State the legislation pertaining of food.
- Explain the method to dispose waste form the kitchen.
Interrelation of 4 ms in ensuring food and work place safety
- State the interrelation between 4 m’s in ensuring safety
- State the work flow of the 4 m’s.
Hygiene and sanitation practices
- Biological Hazards
- Physical Hazards
- Chemical Hazards
- Food Poisoning
- Home Canning
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