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

Apply for Certification

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