Receiving Commodities

• Personal Hygiene
• Kitchen Clothing
• Protective
• Chef Hat
• Jacket
• Handkerchief
• Apron
• Trousers
• Shoes
• Washable
• Colour
• Light and Comfortable
• Strong
• Absorbent
• Rules for Safety handling of food
• Receiving of Commodities

Meat –I (Chicken)

• Meats
• Storage
• Preparation
• Cuts of Chicken
• Description of parts
• Whole Chicken
• Poultry Half
• Breast
• Breast Quarter
• Breast Halves
• Tenderloin
• Wing
• Drummette
• Wingette
• Wing Tip
• Leg Quarters
• Leg
• Thigh
• Drumstick
• Giblets
• Cooking time of different parts of Chicken

Meat –II (Fish)

• Fish
• Types of Fish
• Storage
• Quality point for buying
• Preservation
• Thawing  Frozen Fish
• Canning Fish
• Smoking Fish
• Cleaning
• Curing
• Drying
• Smoking
• Storing
• List of Oily/fatty
• List of white fish
• Shellfish
• Molluscs
• Crustaceans
• Purchasing point Shellfish

Method of Cooking

• Cooking
• Objective of cooking
• Various method of cooking
• Medium of Fat
• Dry Cooking
• Medium of Liquid
• Boiling
• Poaching
• Steaming
• Direct Steaming
• Indirect Steaming
• Blanching

Uses of blanching

• Peeling
• Flavor
• Appearance
• Shelf life
• Stewing
• Pressure cooking
• Braising

Medium of Fat

• Roasting
• Frying
• Sauteing
• Stir frying

Dry cooking

• Baking
• Broiling

Cuts of Vegetables

• Small Dice
• Shred
• French Fry
• Julienne
• Medium Cube
• Chop
• Paysanne

Indian, North Indian, Punjabi and Kashmiri Cuisine

• Northern States included
• Style of food
• Staple foods
• Cooking oils Commonly used
• Important Spices and ingredients
• Popular dishes
• Punjabi cuisine
• Kashmiri cuisine
• Wazwan

Meat-III (cuts of Beef of Lamb)

• Cuts of Beef
• Brisket
• Chuck
• Fillet
• Flank
• Fore Rib
• Leg
• Neck
• Plate
• Rump
• Shank
• Shim
• Silverside
• Sirloin (Short loin)
• Sirloin Steak
• Thick Rib
• Thin Rib
• Topside (Topround)
• Cuts of Lamb
• Breast
• Flank
• Fore Shank
• Leg
• Loin
• Neck
• Rack
• Scrag
• Shoulder

East India Cuisine

• East States included
• Staple foods
• Cooking oils commonly used
• Important Spices and ingredients
• Popular dishes

Glossary of Bengali cuisine

• Ambal
• Bhaja or Bhaji
• Bhapa
• Bhate
• Bhorta
• Bhuna
• Chachchari
• Chhanchra
• Chechki
• Jhal
• Khichuoi
• Kofta
• Korma
• Poropa
• Paturi
• Pora
• Rupi
• Torkari

Indian Commodities

• Rice
• There are three main types of rice used in country
• Other types are
• Storage
• Common varieties of dal
• Preparing dal
• Pulses
• Some of the pulses
• Indian spice
• Amchoor=amchur=amchoor=green mango powder=aamchur=amchor=dried green mango=dried mango powder
• Asafatida
• =asafoetida powder=asafoetiddda=hing=devil’s dung
• Black mustard seeds
• Brown Cardamom=black cardamom
• Fenugreek =fenugreek seeds = methi= halba pronunciation
• Panch phoron =panch paron= panchphoran=five spice
• Dessert

Meat –IV (CUTS Of   Pork)

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

West India Cuisine

• Style of food
• Staple food
• Cooking oils Commonly used
• Important spices and ingredients
• Popular dishes

South India Cuisine

• Indian breads
• States included
• Style of food
• Staple of food
• Cooking
• Important spices and ingredients
• Popular dishes

Soups

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

Sauce

• Sauce
• Mother sauce
• Bechamel sauce
• Velou sauce
• Espagnole sauce
• Hollandaise sauce
• Mayonnaise sauce
• Tomato sauce

Salad and Sandwich

• Salad
• Dressing
• Blue cheese dressing
• Louis dressing
• Ranch dressing
• Thousand Island dressing
• Vinaigggrette
• French dressing
• Italian dressing
• Wafu dressing
• Open sandwich
• Canape

Apply for Certification

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