Table of Content
Hygiene, Safety, Receiving of Commodities
- Personal Hygiene
- Kitchen Clothing
- Protective
- Washable
- Colour
- Light and Comfortable
- Strong
- Absorbent
- Rules for Safety of food
- Receiving of Commobities
Salad
- Define Salad
- Dressing
Stock/Soup
- Stock
- Bones
- Mirepoix
- Herbs and spices
- Preparing stock
- Soup
Meat – I (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
- Cooking time of different parts of chicken
Method of Cooking
- Cooking
- Objective of cooking
- Various method of cooking
- Medium of fat
- Dry cooking
- Medium of Liquid
- Poaching
- Steaming
- Uses of blanching
- Stewing
- Braising
- Medium of fat
- Dry Cooking
Chinese Cuisine
- Chinese Cuisine
- Tea (jasmine green tea or woo-long black tea)
- Beijing Cuisine
- Hot Pot
- Drumplings
- Shanghai cuisine
- Cantonese cuisine
- Typical Cantonese dishes
- Jiangsu cuisine
- Noodles
- Noodles and Chinese Cuisine
Cuts of Vegetables
- Small dice
- Shred
- French Fry
- Julienne
- Medium Cube
- Chop
- Paysanne
- Chinese cutting of carrot
- Chinese cutting of leek
Chinese Ingredients, Sauces
- Abalone
- Adzuki beans
- Agaricus mushroom
- All purpose flour
- Allspice
- Almonds
- Asparagus
- Bamboo shoots
- Bean paste
- Bean sprouts
- Bean threads/vermicelli/cellophane Noodles
- Bell pepper
- Broccoli
- Chinese broccoli
- Cheesecloth
- Chicken Egg
- Chinese cabbage
- Chinese chives
- Chinese five spice
- Chinese mushroom
- Kidney beans
- Leeks
- Lettuce
- Linguine
- Lobster
- Hoi sin sauce
- Hot chili oil
- Hot chili sauce
- Hot mustard powder
- Master sauce
- Monosodium glutamate
- Nuts
- Orange peel
- Oil
- Oyster sauce
- Paprika
- Soy sauce
- Watercress
- Wolfberry
- Wonton
- Zhenjiang vinegar
- Zucchini
- Sauce
- Mother sauces
- Béchamel sauce
- Veloute sauce
- Espagnole sauce
- Hollandaise sauce
- Mayonnaise sauce
- Tomato sauce
Chinese Cooking Utensils
- Wok
- Advantages of Chinese wok
- Bamboo steamers
- The Chinese spatula
- The Chinese wire strainer
- Sizzling platter
- Clay – pot
- Chopping block
- Long wooden chopsticks
- Chop stick material
Meat – II (Cuts of beef, and Lamb)
- Brisket
- Chuck
- Fillet
- Flank
- Fore rib
- Leg
- Neck
- Plate
- Rump
- Shank
- Shin
- Silverside
- Sirloin
- Sirloin steak
- Thick rib
- Thin rib
- Topside( top rounder)
- Breast
- Flank
- Fore shank
- Leg
- Loin
- Neck
- Rack
- Scrag
- Shoulder
Meat – III (Cuts of Pork)
- Belly
- Chump
- Collar or neck end
- Feet / Trotters
- Head
- Hock
- Leg
- Loin
- Ribs
- Shoulder
Cooking
- Cooking
- Definition of cooking
- Changes that happens because of cooking
- Other changes
- Heat transfer
Meat Cooking
- The aims of cooking meat
- Changes that occurs during cooking of meat
- Colour changes
- Connective tissue softens
- Fat melts, browning occurs and flavour develops
- Cooking method for beef and lamb
- The cooking method you use depends on
- Dry heat methods
- Moist heat methods
- Methods combining moist and dry heat
Eating with Chop Wtick
- How to eat with chop stick
- Tips
- Warnings
Apply for Certification
https://www.vskills.in/certification/Vskills-Certified-Chinese-Cuisine-Cook