Cook-South Indian Cuisine: Sector: Hospitality (For Modular Employable Skills)
Material type:
TextPublisher number: National Instructional Media Institute (NIMI) | 2018-19Publication details: Chennai National Instructional Media Institute (NIMI) 2009Description: 103ISBN: - MES91
- 641.572 COO
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BSDU Knowledge Resource Center, Jaipur General Stacks | 641.572 COO (Browse shelf(Opens below)) | Available | 016766 | ||
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Contents
1. Practical
-Practicing the personal Hygiene, safety methods in Kitchen area, Prepare
-Prepare south Indian Meal
-Prepare Poori,Roti,Potato Masala and Idli - Dosa batter
-Prepare Snacks -I
-Prepare Tamilnadu Breakfast Menu
-Prepare Different Pakora's Snacks-II
-Prepare Snacks -III
-Prepare Karnataka Cuisine
-Prepare Andhra Cuisine
-Prepare Kerala Cuisine
-Prepare chettinadu Cuisine
-Prepare Dosa
-Prepare Oothapam, Pongal
-Prepare tamil Nadu Sweets and Snacks
2. Theory
-Hygiene ,Safety , Recieving of commodities
-South Indian Cuisine
-Identify the kitchen Utensils
-Method of Cooking
-Cuts of Vegetables
-Indian Commodities
-Indian Snacks
-Karnataka Cuisine
-Andhra Cuisine
-Kerala Cuisine
-Tamil nadu Cuisine
-Stock / Soup
-Sauce
-Salad,Sandwich
3.Assignment & Test
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