000			01672nam a22002177a 4500
999			_c1661 _d1661
003			OSt
005			20190429162825.0
008			180821b ||||| |||| 00| 0 eng d
020			_aMES88
028			_bNational Instructional Media Institute (NIMI) _c49148 _d10/07/2018 _q2018-19
040			_aBSDU _bEnglish _cBSDU
082			_a641.572 _bCOO
100			_aNational Instructional Media Institute (NIMI)
245			_aCook- Fast Food: Sector: Hospitality (For Modular Employable Skills)
260			_aChennai _bNational Instructional Media Institute (NIMI) _c2009
300			_a110
504			_aContents : Prepare French Fries and Vegetables Cutlet -Cutting Chicken -Prepare Salad Rolls ,soup and Straw -Prepare Chicken -Prepare Kebabs -Prepare Chinese Fried Rice and Vegetable Machurian -Prepare Noodles Burger ,Pizza and Chicken Cutlet -Prepare Chicken Fried Rice ,Gobi Manchurian and Fruit Salad -Prepare Chicken Biryani and Walnut crisp -Prepare Vegetable Chow mein and Chinese Fruit salad -Prepare Vegetable Biryani and Singapore Noodles -Prepare Tomato Egg Drop Soup ,Apple Sandwich ,Egg Foo Yung ,Veggetable Pulao -Prepare Chicken Tikka Manchurian -Prepare Chicken Leg and Prawn Biryani -Prepare Pizza Margeretta and Fruit Triffle 2.Theory -Receiving of Commodities --Meat -I (Chicken ) -Fast Food Cuisine -Methods of Cooking -Cuts of Vegetables -Meat -II (Cuts of Beef and Lamb) -Cooking Utensils -Meat cooking -Food Commodities -Stock /Soup -Salad ,Sandwiches -Sauce -Meat -II ( Cuts of Pork ) -Cooking 3.Assignment & Test
650			_aHospitality
700			_aDGET, MLE, Govt. of India
942			_2ddc _cBK