Hygiene, Safety, Receiving of Commodities
- Personal Hygiene
- Kitchen Clothing
- Protective
- Washable
- Colour
- Light and Comfortable
- Strong
- Absorbent
- Receiving of Commodities
Method of Cooking
- Cooking
- Objective of cooking
- Various method of Cooking:
Cuts of Vegetables
- Small Dice
- Shred
- French fry
- Julienne
- Medium Cude
- Chop
- Paysanne
Vegetables
- Types of Vegetables
Milk
- Food Value
- Storage
- Packaging
- Other types of packing
Milk heat treatments and types of milk:
- Butter
- Food Value
- Quality
- Clarified butter
- Condensed milk
- Substitutions
Paneer, Khoya
- Paneer
- Storage
- Khoya
Bengali Sweets
- Bengali cuisine
- Bengali Sweets (Mishti)
- Shondesh (Sandesh)
- Roshogolla (Rasagolla)
- Pantua
- Chomchom (Chum Chum)
- Pitha or Pithe
Indian Sweets
- Parwal ki Mithai
- KakinadaKhaja
- Chena Murki
- Rasgulla
- Payasam
- Pathishapta
- Narkel Naru
- Malpoa
- Shrikhand
Dry Fruits
- Dried fruit
- Apple dried
- Apricot, dried
- Banana, dried
- Cantaloupe, dried
- Cranberries, dried
- Currants = Zante currants = Zante raisins = dried Corinth grapes
- Date, dried
- Fig, dried
- Golden raisin = Sultana
- Kokum = kokum ful = cocum
- litchi nut = lychee nut = lichee nut = lichi nut = leechee nut
- Substitutes
- Mango, dried
- Substitutes
- Papaya, dried
- Substitutes
- Peach, dried
- Substitutes
- Raisins = dried grapes
- Substitutes
Laddu
- Laddu
- Ramdana (amaranth seed) laddu
- Tirupati laddu
- Motichoor
- Besan laddu
- Aata (wheat-flour) laddu
- Rava laddu
- Kunja laddu
- Churma laddu
- Cashew nut
Cook Halwaie
- Types of halwa
- Semolina
- Sesame
- Floss halva
Apply for Certification
https://www.vskills.in/certification/Vskills-Certified-Ethnic-Indian-Cuisine-Cook