Certified Tandoori Cuisine Cook

  2. Certified Tandoori Cuisine Cook

How It Works

1. Select Certification & Register
2. Receive a.) Online e Learning Access (LMS)    
b.) Hard copy - study material
3. Take exam at chosen Date and Venue
4. Get certified & Increase Employability

Test Details

  • Duration: 60 minutes
  • No. of questions: 50
  • Maximum marks: 50, Passing marks: 25 (50%).
  • There is NO negative marking in this module.
  • 70 exam centres in India.

Benefits of Certification

Vskills has developed a new strategic framework for Skill Development for early school leavers and existing workers, especially in the unorganized sector to improve their employability called Trade Employable Skills (TES).

Trade Employable Skills does effective assessment and certification of candidates in different trade disciplines like Electrical, Electronics, Agriculture, Chemical, Automobile, IT, etc to make them job ready.

Why should one take this certification?

To demonstrate clear understanding and practical aspects and to get a visible recognition for this knowledge.

Table of Content

https://www.vskills.in/certification/Vskills-Certified-Tandoori-Cuisine-Cook-Table-of-Content

Practice Test

https://www.vskills.in/test/

Companies that hire Tandoori Cuisine Cook

All small and medium companies need certified employees who have the requisite skills. There are more jobs opening up in the economy on a regular basis with the fast growth of the country.

Apply for Certification

By Net banking / Credit Card/Debit Card

We accept Visa/Master/Amex cards and all Indian Banks Debit Cards. There is no need to fill application form in case you are paying online.

Please click buy now to proceed for online payments.

  • Visa Card
  • Master Card
  • American Express
 
TABLE OF CONTENT

 

​Hygiene, Safety, Receiving of commodities

  • Personal Hygiene
  • Kitchen Clothing
  • Protective
  • Washable
  • Colour
  • Light and Comfortable
  • Strong
  • Absorbent
  • Receiving of Commodities

Meat-1(Chicken)

  • Meats
  • Storage
  • Preparation
  • Cuts of Chicken
  • Whole Chicken
  • Poultry Half
  • Breast
  • Breast Quarter
  • Breast Halves
  • Tenderloin
  • Wing
  • Drummette
  • Wingette
  • Wing tip
  • Leg Quarters
  • Leg
  • Thigh
  • Drumstick
  • Giblets

Tandoori Cuisine/Equipments

  • Tandoori Cuisine
  • Tandoori Naan
  • Tandoori Cuisine Equipments
  • Tandoori Oven
  • Tandoori Oven Mouth
  • Shahi Tandoori Oven
  • Electrical Tandoor Oven
  • Clay Tandoor Oven
  • Iron Skewer
  • Bamboo Skewer
  • Baking stone
  • Sleve
  • Rolling Pin
  • Kneading Board
  • Tava
  • Brush
  • Tonga

Method of Cooking

  • Cooking
  • Objective of Cooking
  • Various method of Cooking
  • Medium of Liquid
  • Medium of Fat
  • Dry Cooking
  • Boiling
  • Poaching
  • Steaming
  • Blanching
  • Stewing
  • Pressure cooking
  • Braising
  • Roasting
  • Frying
  • Grilling
  • Baking
  • Broiling

Cooking 

  • Definition of Cooking
  • Changes that happens because of cooking
  • Proteins
  • Sugars & Starches
  • Fats &Fibre
  • Other Changes
  • Heat Transfer
  • Conduction
  • Convection
  • Radiation

Meat-2

  • Breast
  • Flank
  • Fore shank
  • Leg
  • Loin
  • Neck
  • Rack
  • Scrag
  • Shoulder
  • Brisket
  • Chuck
  • Fillet
  • Flank
  • Fore rib
  • Plate
  • Rump
  • Shank
  • Shin
  • Silver side
  • Sirloin(Short loin)
  • Sirloin Steak
  • Thick Rib
  • Thin Rib
  • Topside (Top round)

Cuts of vegetables

Meat-III (Cuts of Pork)

  • Belly
  • Chump
  • Collar or Neck End
  • Feet/Trotters
  • Head
  • Hock
  • Leg
  • Loin
  • Ribs
  • Shoulder

Meat-IV (Fish)

  • Fish
  • Types of Fish
  • Storage
  • Quality points for buying
  • Preservation
  • Freezing can be done to all kinds of fish
  • Thawing Frozen Fish
  • Canning Fish
  • Smoking Fish

Meat cooking

  • Aims
  • Change that occur during cooking of meat
  • Colour change
  • Connective tissue softness
  • Fat melts browing occur and flavor develop
  • Cooking method for beaf and lamb
  • Dry heat method
  • Roasting
  • Grilling
  • Barbecuing
  • Van grilling
  • Pan frying
  • Sautéing
  • Stir frying
  • Moist heat method
  • Braising
  • Pot roasting
  • Stewing or casseroling
  • Poaching
  • Microwave
  • Covered roasting
  • Commodities

Stock / Soup

  • Stock
  • Bones
  • Mirepoix
  • Herbs and spices
  • Preparing stock
  • Soup

Sauce

  • Béchamel sauce
  • Veloute souce
  • Espagnole sauce
  • Hollandaise sauce
  • Mayonnaise sauce
  • Tomato sauce

Salad

  • Dressing
“Exam scheduling to be done through user account” / “Exam once scheduled cannot be cancelled”
Date of Examination
27-Oct-2018
28-Oct-2018
03-Nov-2018
04-Nov-2018
17-Nov-2018
18-Nov-2018
01-Dec-2018
02-Dec-2018
15-Dec-2018
16-Dec-2018
05-Jan-2019
06-Jan-2019
19-Jan-2019
20-Jan-2019
02-Feb-2019
03-Feb-2019
16-Feb-2019
17-Feb-2019
02-Mar-2019
03-Mar-2019
16-Mar-2019
17-Mar-2019
06-Apr-2019
07-Apr-2019
20-Apr-2019
21-Apr-2019
Examination Time
01:00 PM - 02:00 PM
02:30 PM - 03:30 PM
04:00 PM - 05:00 PM
05:30 PM - 06:30 PM
10:00 AM - 11:00 AM
11:30 AM - 12:30 PM

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Tags: Cook, Cooking, Cusinine, Tandoori, Hotel, Hospitality, Restraurant