Introduction to Bengali Sweets

• Shondesh
• Rasagolla
• Pantua
• Chumchum

Important Ingredients Used In Bengali Sweets

• State about the important ingredients used in making sweets
• Explain about ghee & paneer

Origin of Rasagolla

• State about the origin of rasagolla
• State the importance of rasagolla in Indian sweets
• History of rasgulla

Derivatives of Rasagolla

• Explain about the basic preparation of rasagolla
• Explain about the derivatives of rasagolla
• Derivatives

Origin of Paneer

• State about the origin of paneer
• Describe about making paneer
• Paneer

Shelf Life of Paneer

• State about the process of paneer
• Explain about the shelflife of paneer
• Introduction
• Process

Canning

• State about the importance’s of canning
• Explain about the benefits of canning
• Canning
• Safety benefits

General Canning Information

• How canning preserves foods
• Proper canning practices include

Origin of Sugar

• Production
• Culinary sugars
• Finest grades
• Sugarcubes

Use & Benefits of Sugar

• State about the importance’s of sugar
• Explain about the benefits of sugar
• Sugar is brain food

Nutritive Value in Sweets

• Nutritive value of milk
• Ghee nutrition & ghee health benefits
• Ghee health benefits
• Sugar
• Food values

Portion Controlling – I

• Menu planning
• Food production plans
• Purchasing
• Food production
• Food transport
• Meal service

Portion Control – II

• Bread, cereal, rice, and pasta group
• Vegetable group
• Fruit group
• Milk, yogurt, and cheese group

Preserving & Storing

• The fridge and freezer
• Left over food
• The fridge and freezer
• Dry goods
• Groceries fresh
• Carrots
• Eggplant
• Tomatoes
• Leafy greens
• Broccoli
• Potatoes
• Onions
• Mushrooms
• Fresh items
• Bread
• Dairy milk
• Tofu
• Eggs

Food Costing – I

• Menu prices and food costs
• Gross margin pricing
• Prime cost method
• Competitive pricing
• Combination pricing
• Food costing tips
• STANDARDIZE AND CODT YOUR RECIPES PRICING BASED ON KNOWN COST STRUCTURE
• PORTION CONTROL IS ESSENTIAL
• LABOUR CONTROL
• BENCHMARKING REVENUES AND EXPENSES
• ROUTINE AND CONSISTENT INVENTORIESS
• SUGGESTIVE SELLING TRAINING FOR EMPLOYEES
• CONTINUAL FEEDBACK TO EMPLOYEES
• FORECASTING AND SCHEDULING
• GUEST FEEDBACK

Food Costing – II

• FOOD COST
• FOOD COST RATIO

Standardize Recipe

• Standardize recipes
• Standardize recipes offer many advantage for food service
• Ensure product quality
• Know projected portions and yield
• Improve cost control
• Support creativity
• The parts of a standardize recipe are listed below
• Name of recipe
• Ingredients
• Weight and measures
• Direction
• Servings
• Cost per serving(optional)

Waste Management – I

• Waste management
• Effective waste management will achieve benefits such as
• Three practical steps for doing waste management
• Evaluate your waste management practices
• Set priorities and take immediate action
• Continue to make improvements and investments
• A self-evaluation
• The environment walkthrough
• The small hotel environmental assessment
• Checklist for doing a waste management self-evaluation

Waste Management – II

• Set priorities and take immediate action
• Reduce the generation of waste at the source
• Reuse all possible items
• REUSABLE MATERIAL
• Recycle all possible items
• RECYCLABLE MATERIALS
• Continue to Make Improvements and Investments

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Bengali-Sweets-Junior-Craftsman