Personal Hygiene

• Personal Hygiene
• Kitchen Clothing
• Protective
• Washable
• Colour
• Light and Comfortable
• Strong
• Kitchen House keeping
• Cleaning Equipments
• Cleaning Agents
• When to do the cleaning
• How to do the cleaning

Receiving and Storing

• Receiving of food
• The procedure for accepting deliveries is ensure that
• Stores
• Storage accommodation
• Perishable foods
• Dry Foods
• Frozen foods

Good Manufacturing Practices (GMP), HACCP

• Good Manufaturing Practices (GMP)
• HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
• The HACCP Seven Principles
• Identification of Equipments, Handling & Maintaining Equipments
• Kitchen equipment may be divided into three categories
• Handling of knives
• Maintaining Machinery

Milk

• Food value
• Storage
• Packaging
• Other types of packing include
• Milk heat treatments and types of milk
• Butter
• Food value
• Quality
• Clarified butter

Method of Cooking

• Basic method of cooking
• Various method of Cooking
• Boiling
• Poaching
• Direct Steaming
• Indirect Steaming
• Stewing
• Braising
• Sauteing

Grains Category-1

• Grains = cereals = cereal grains
• Grain Varieties
• Rice
• There are three main types of rice used in country
• Other types are
• Storage

Grains Category-2

• Wheat
• Substitutes
• All-purpose flour
• Equivalents
• Semolina

Lentils

• Different types of lentils
• Black chickpeas = kala channa = Bengla gram
• Brown lentil =Indian brown lentil =green lentil
• Channa dal =chana dal =gram dal
• Masoor dal =maser dal =mussoor dall =masur dal =pinklentil
• Moong dal
• Toor dal =tuvar dal arhar dal =yellow lentils= tur dal

Vegetables-1

• Types of vegetables
• Roots
• Tubers
• Bulbs
• Leafy
• Pods and Seeds
• Fruiting

Vegetables-2

• Edible Pods
• Okra =ladies =ladyfingers
• Snow pea = Chinese pea
• Sugar snap =snap pea
• Onions
• Bermuda onion
• Boiling onion=boiler =boiler onion:These are small
• Red onion
• Shallot

Vegetables-3

• Tomatoes
• Varieties
• Cherry tomato
• Green tomato
• Sauce tomato=paste tomato= plum tomato
• Slicing tomato

Kitchen Knif

• Importance of Packaging
• PREFORMED POUCHES. INJECTION MOULDED TRAYS
• Bag Types
• Bag-In-Box
• MODIFIED ATMOSPHERIC PACKING(MAP)
• NITROGEN FLUSHING/OXYGEN SCAVENGERS

Indian Spice

• Amchoor=amchur=umchoor=green MANGO powder=aamchur=amchor=dried green mango=dreid mango powder
• Black mustard seeds
• Brown cardamom

Legislation Pertaining to Food Industries

• A. FOOD LAWS
• B.HARMONIAZATION OF FOOD LAWS

Interrelation of 4 Ms in Ensuring Food and Work Place Safety

• MATERIALS
• METHODS
• MACHINES

Decoration and Presentation of Sweets/Hygiene and Sanitation Practices

• DECORATION AND PRESENTATION OF SWEETS/
• HYGIENE AND SANITATION PRACTICES

Basic Microbiology

• Biological hazards
• Physical hazards
• Chemical hazards
• What is Food Poisoning?
• Canning
• Milk & Milk Products Order (MMPO)
• Food Quality

Shelf Life

• Storing your food
• Cooked and uncooked food
• Opened and unopened food
• Expiry dates
• Use-by date
• Sell-by date
• Best before date

Waste Disposal

• First Aid
• First aid equipments
• Fainting
• Cuts
• Electrical Shock
• Artificial Respiration

South Indian Cuisine

• South Indian cuisine
• Karnataka Food
• Kerala Food
• Tamil Food

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-South-Indian-Food-Junior-Craftsman