Cook-Chinese (Veg. & Non Veg.): 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: 104ISBN: - MES90
- 641.572 COO
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BSDU Knowledge Resource Center, Jaipur General Stacks | 641.572 COO (Browse shelf(Opens below)) | Available | 016736 | ||
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BSDU Knowledge Resource Center, Jaipur General Stacks | 641.572 COO (Browse shelf(Opens below)) | Available | 016737 | ||
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BSDU Knowledge Resource Center, Jaipur | Not for Loan | 641.572 COO (Browse shelf(Opens below)) | Not For Loan | 016738 | |
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BSDU Knowledge Resource Center, Jaipur General Stacks | 641.572 COO (Browse shelf(Opens below)) | Available | 016739 | ||
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BSDU Knowledge Resource Center, Jaipur General Stacks | 641.572 COO (Browse shelf(Opens below)) | Available | 016765 |
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Contents
Prepare Noodles and vegetable cutlet
Prepare Chinese salads and soups
Prepare Chinese soups
Prepare chicken in different Methods of cooking
Prepare chicken Noodles soup ,fried Noodles ,chicken fried rice and Gobi Manchurian
Prepare Alva's Jook -turkey Style chow mein ,Chinese chicken fried rice and spring rolls
Prepare Vegetable Pulao ,Vegetable Chow mein ,tossed Carrot ,Tossed beens and Chinese fruits salad
Prepare Tomato Egg Drop Soup ,ladies Finger Fry ,Singapore Noodles and Egg Foo Yung
Prepare Chicken Dishes
Prepare Prawn Biryani ,mutton Briyani ,chilly chicken Fry and Saute Vegetables
Prepare Chinese Rice Dishes
Prepare Complete Chinese Menu
2.Theory
-Hygiene ,Safety ,Receiving of Commodities
-Salad
-Stock /Soup
-Meat -I (Chicken)
-Method of Cooking
-Chinese Cuisine
-Cuts of Vegetables
-Chinese Ingredients,sauces
-Chinese Cookings Utensils
-Meat II (Cuts of Beef and Lamb)
-Meat -III ( Cuts of Pork)
-Cooking
-Meat Cooking
-Eating with Chop wtick
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