indian cook final-2007 - ctevt

Curriculum

F O R

Indian CookIndian CookIndian CookIndian Cook (SHORT COURSE)(SHORT COURSE)(SHORT COURSE)(SHORT COURSE)

1989

Council for Technical Education and Vocational Training CURRICULUM DEVELOPMENT DIVISION

Sanothimi, Bhaktapur 2007

Indian Cook, SEP -2007 2

Table of Contents

Introduction .......................................................................................................................... 3 Aim .................................................................................................................................... 3 Objectives .............................................................................................................................. 3 Course Description ............................................................................................................... 3 Duration ................................................................................................................................ 3 Target Group ........................................................................................................................ 3 Target location ...................................................................................................................... 3 Group Size ............................................................................................................................. 4 Medium of Instruction ......................................................................................................... 4 Pattern of Attendance .......................................................................................................... 4 Focus of Curriculum ............................................................................................................ 4 Entry Criteria ....................................................................................................................... 4 Instructional Media and Materials ..................................................................................... 4 Teaching Learning Methodologies ..................................................................................... 4 Follow up Provision .............................................................................................................. 5 Grading System .................................................................................................................... 5 Students Evaluation Details................................................................................................. 5 Trainers' Qualification (Minimum) .................................................................................... 5 Trainer-Trainees Ratio ........................................................................................................ 5 Suggestions for Instruction .................................................................................................. 5 Certificate Requirements ..................................................................................................... 7 Skill Testing Provision ......................................................................................................... 7 Physical Facilities ................................................................................................................. 7 Course Structure of Indian Cook ....................................................................................... 9 Subjects ............................................................................................................. 10 Introductory Cooking ......................................................................................... 11 Hygiene ............................................................................................................. 26 Indian Cuisine .................................................................................................... 27 • Preparation of Gravies/Sauces .................................................................................... 28 • Preparation of Sorba .................................................................................................... 35 • Preparation of Appetizers and Accompaniments ..................................................... 40 • Preparation of Breads .................................................................................................. 53 • Preparation of Daals .................................................................................................... 66 • Preparation of Meats, Fishes and Sea Foods ............................................................. 71 • Preparation of Vegetables ........................................................................................... 94 • Preparation of Rice and Biryani ............................................................................... 109 • Preparation of Desserts and Sweets .......................................................................... 119 References ......................................................................................................................... 129 Glossary used in the technical and vocational curricula .............................................. 129


Introduction This curriculum for Indian Cook is a competency based short term curriculum. It is designed to produce employable graduates in the field of Indian cooking profession /occupation equipped with knowledge, skills, and attitudes necessary for the same field. The main emphasis given in this curriculum is on the skills for employment. In this program, the trainees will practice skills related to Indian cooking in hotels and restaurants. Once the trainees acquire the competencies they will have ample opportunity for wage/self employment through which they will contribute in the national streamline of poverty reduction in the country.

Aim The main aim of this program is to produce employable graduates in Indian cuisines who could provide cooking services in the hotel and restaurants in the country.

Objectives After completion of this training program the trainees will be able to: 1. Develop the concepts of cooking 2. Maintain hygiene 3. Prepare various Indian food items:

• Prepare gravies • Prepare soups • Prepare appetizers and accompaniments • Prepare breads • Prepare daals • Prepare meats and fishes • Prepare rice • Prepare vegetables • Prepare desserts

Course Description This curriculum is based on the job required to be performed by an Indian Cook at hotel and restaurant enterprises in Nepal. Therefore, this curriculum guide is designed to equip the trainees with skills & knowledge of the field of Indian cooking. This curriculum is designed through competency based approach. The duration of the course will be as mentioned in the course Analysis. There will be both demonstration of skills included in the curriculum by instructors/trainers and the opportunity to practice the skills/tasks by the trainees. Trainees will practice & learn skills using typical tools, equipment, machines, and materials necessary for the program.

Duration The total duration of the course extends over 3 months (i.e. 3x130 hours equal to 390 hours).

Target Group The target group for this training program will be all interested individuals in the field of Indian cooking with educational prerequisite of minimum of class five pass.

Target location The target location for this training program will be all over Nepal.


Group Size The group size for this training program will be maximum 20 provided all necessary resources to practice the tasks/ competencies specified in this curriculum.

Medium of Instruction The medium of instruction for this program will be Nepali or English or both

Pattern of Attendance Trainees should have 90% attendance during the training period to get the certificate.

Focus of Curriculum This is a competency-based curriculum. This curriculum emphasizes on competency /performance. 80% of the total time is allotted for performance and remaining 20% for related technical knowledge. So, the curriculum focuses on performance of the specified competencies.

Entry Criteria Individuals who meet the following criteria will be allowed to enter this curricular program:

• Minimum of class five pass or equivalent • Nepali citizen • Minimum of 15 years of age • Should pass entrance examination

Instructional Media and Materials The following instructional media and materials are suggested for the effective instruction and demonstration.

• Printed Media Materials (Assignment sheets, Case studies, Handouts, Information sheets, Individual training packets, Procedure sheets, Performance Check lists, Textbooks etc.).

• Non-projected Media Materials (Display, Models, Flip chart, Poster, Writing board etc.).

• Projected Media Materials (Opaque projections, Overhead transparencies, Slides etc.).

• Audio-Visual Materials (Audiotapes, Films, Slide-tape programs, Videodiscs, Videotapes etc.).

• Computer-Based Instructional Materials (Computer-based training, Interactive video etc.).

Teaching Learning Methodologies The methods of teachings for this program will be a combination of several approaches as follows:

• Illustrated Lecture • Group Discussion • Demonstration • Simulation • Guided practice • Practical experiences • Fieldwork and • Other Independent learning • Lecture


• Discussion • Assignment • Group work • Demonstration • Observation, • Guided practice and • Self-practice.

Follow up Provision First follow up: Three months after the completion of the program Second follow up: Three months after the completion of the first follow up Follow up cycle: In a cycle of one year after the completion of the second follow up for five years

Grading System The trainees will be graded as follows based on the marks in percentage secured by them in tests/ evaluations.

• Distinction: Passed with 80% or above • First Division: passed with 75% or above • Second Division: passed with 65% or above • Third Division: passed with 60% or above

Students Evaluation Details • Continuous evaluation of the trainees' performance is to be done by the

related instructor/ trainer to ensure the proficiency over each competency under each part of the subjects.

• Related technical knowledge learnt by trainees will be evaluated through written or oral tests as per the nature in the institutional phase of training.

• Trainees must secure minimum marks of 60% in an average of both theory and practical evaluations.

• There will be three internal evaluations and one final evaluation at institution.

• The ratio between internal and final examination of knowledge test will be 20:80 but for the performance test it will be 80:20.

Trainers' Qualification (Minimum) • Diploma in Indian cooking or equivalent • Good communicative and instructional skills • Experience in related field

Trainer-Trainees Ratio • In theory classes 1(trainer): 20 (trainees) • In practical classes (in workshop and laboratory) 1(trainer): 10 (trainees)

Suggestions for Instruction

1. Select objectives • Write objectives of cognitive domain. • Write objectives of psychomotor domain. • Write objectives of affective domain

2. Select Subject matter • Study subject matter in detail. • Select content related to cognitive domain. • Select content related to psychomotor domain. • Select content related to affective domain.


3. Select Instructional Methods • Teacher centered methods: like lecture, demonstration, question

answers inquiry, induction and deduction methods. • Student initiated methods like experimental, field trip/excursion,

discovery, exploration, problem solving, and survey methods. • Interaction methods like discussion, group/team teaching,

microteaching and exhibition. • Dramatic methods like role play and dramatization

4. Select Instructional method (s) on the basis of objectives of lesson plans and KAS domains.

5. Select appropriate educational materials and apply at right time and place. 6. Evaluate the trainees applying various tools to correspond the KAS

domains. 7. Make plans for classroom / field work / workshop organization and

management. 8. Coordinate among objectives, subject matter and instructional methods. 9. Prepare lesson plan for theory and practical classes. 10. Deliver /conduct instruction / program. 11. Evaluate instruction/ program.

Special suggestion for the performance evaluation of the trainees 1. Perform task Analysis. 2. Develop a detail task performance checklist. 3. Perform continuous evaluation of the trainees by applying the performance

checklist. Suggestion for skill training 1. Demonstrate task performance in normal speed. 2. Demonstrate slowly with verbal description of each and every step in the

sequence of activity of the task performance using question and answer techniques.

3. Repeat 2 for the clarification on trainees demand if necessary. 4. Perform fast demonstration of the task. Provide trainees the opportunities to practice the task performance demonstration 1. Provide opportunity to trainees to have guided practice. 2. Create environment for practicing the demonstrated task performance. 3. Guide the trainees in each and every step of task performance. 4. Provide trainees to repeat and re-repeat as per the need to be proficient on

the given task performance. 5. Switch to another task demonstration if and only trainees developed

proficiency in the task performance. Other suggestions 1. Apply principles of skill training. 2. Allocate 20% time for theory classes and 80% time for task performance

while delivering instructions. 3. Apply principles of learning relevant to the age group of the learners. 4. Apply principles of intrinsic motivation. 5. Facilitate maximum trainees' involvement in learning and task performance

activities.


6. Instruct the trainees on the basis of their existing level of knowledge, skills and attitude.

Certificate Requirements The related training institute will provide the certificate of "Indian Cooking" to those trainees who successfully complete the prescribed course and conducted evaluation.

Skill Testing Provision The graduates who have the completion certificate of “Indian Cooking” may sit in the skill testing examination of Commis-III, (Level I ) as administered by National Skill Testing Board.

Physical Facilities The theory class rooms at least should have area of 10 square feet per trainee and in the workshop it should be at least of 30 square feet per trainees. All the rooms and laboratory should be well illuminated and ventilated.

• Well equipped workshop with adequate space 1 (No.) • Well furnished class room with adequate space 1 (No.) • Office room equipped with modern facilities 1 (No.) • Principle room equipped with modern facilities 1 (No.) • Reception room equipped with modern facilities 1 (No.) • Store room 1 (No.)


Tools and Equipment Bucket (10 nos.) Basket (10 nos.) Bata (10 nos.) Broom (10 nos.) Butcher Knife (10 nos.)

Chef Knife (10 nos.) Chopper (10 nos.) Chopping Board (10 nos.)

Cold dish plate (10 nos.)

Cooker/rice/pressure (10 nos.)

Cooking pot (10 nos.) Cylinder (10 nos.)

Dust bin (10 nos.)

Freeze/D freeze (1/1 nos.)

Fry pan (10 nos.) Full plate (12 nos.)

Glass (10 nos.) Grinder/Mixer (2 nos.)

Half plate (12 nos.) Hot case (5 nos.)

Handi (5 nos.) Kitchen knife set (10 nos.)

Kadai/Wok (5 nos.) Kitchen duster (10 nos.)

Kitchen rack (3 nos.)

Ladder (10 nos.) Micro oven (2 nos.) Mops (5 nos.)

Oven gas/electric (3 sets.)

Peelar (10 nos.) Quarter plate (10 nos.) Sink (4 nos.)

Spider (5 nos.) Spatula wooden (10 nos.)

Sauce boat (20 nos.) Saucers (20 nos.)

Sauce pan (10 nos.)

Stock pot (10 nos.) Service spoon (24 nos.) Serving plate (24 nos.)

Soup bowl (20 nos.)

Soup container (10 nos.)

Spices bowl (20 nos.) Stove/gas/kerosene (4 nos.)

Tawa (5 nos.) Tandoor gas/coal (1 no.)

Wash Basin (4 nos.) Working table (5 nos.)


Course Structure of Indian Cook S.N Subjects Parts Nature Total

hours Full marks

1 Introductory Cooking T+P 30

25 2 Hygiene T 10

3 Indian Cuisine T+P 350

275

3.1 Preparation of gravies/sauces

T+P 20

3.2 Preparation of soups

T+P 25

3.3 Preparation of appetizers and accompaniments

T+P 40

3.4 Baking breads

T+P 40

3.5 Preparation of daals

T+P 20

3.6 Preparation of meats , fishes and sea foods

T+P 80

3.7 Preparation of rice and biryani

T+P 25

3.8 Preparation of vegetables

T+P 70

3.9 Preparation of desserts and sweets

T+P 30

Total 390 300


Subjects

1. Introductory Cooking 2. Hygiene 3. Indian Cuisine


Subject 1:

Introductory Cooking

Description

This course is designed to help trainees to provide knowledge and skills on Introductory

Cooking related to Indian cuisine. It intends to provide the basic concept of cookery,

Knowledge and skills on cutting, Identification of cutlery, Identification of equipments and

utensil, Commodities identification, Interpretation of Indian menu, Identification of cutlery and

Concept of Indian food items.

Duration : 30 hours

Competencies

1. Develop the concept of cookery 2. Handle various type of knife used in kitchen. 3. Perform Cutting/ Filleting/ Boning/ Shaping/ Skinning/ Shredding/ Trimming/ Gutting/

Peeling 4. Perform Cutting/Slicing/Dicing/Cubing /Chopping 5. Perform Jardinière/Julienne/Brunoise/Rough/Macedonia cutting 6. Identify various equipment /utensils used in Indian cooking. 7. Identify commodities (perishable, semi perishable and non perishable) 8. Identify cutlery sets 9. Interpret/read menu/recipe 10. Develop the concept of Indian foodstuffs 11. Develop the concept of Indian herb and spices 12. Develop the concept of Indian food starter/salad/soup 13. Develop the concept of main course 14. State the concept of Indian dessert


Task Analysis TASK: 1 Develop the concept of cookery.

Performance steps Terminal Performance Objective

Related Technical Knowledge

1. Receive instructions. 2. Define cooking. 3. Describe the scoping of cooking. 4. Enlist the method of cooking. 5. Describe the code of conduct in

cooking. 6. Enlist the types of kitchen. 7. Enlist the types of menu. 8. Keep records.

Condition(Given): Classroom, cook books, manual and chart Task (What): Develop the concept of cookery. Standard (How Well): The concept of cookery developed. Trainees secured 60% marks in knowledge test.

� Definition of cooking � Principles of cooking � Scope of cooking � Code of conduct in

cooking � Rules for food

handlers � Concept of cuisine � Different types of

cuisine � Methods of cooking � Culinary terms in

Indian cuisine � Organogram of cook � Types of kitchen � Kitchen utensil and its

uses � Types of menu � Regional cuisine

• North • South • East • West • Cashmere

Tools/equipment: Safety:


Task Analysis TASK: 2 Handle various knives used in kitchen.



1. Receive instruction. 2. Identify cutting knife 3. Enlist types of knife. 4. Describe the handling of knife 5. Describe the uses of knife. 6. Enlist the safety method. 7. Keep records.

Condition(Given): Workstation and various types of knife Task (What): Handle various knives used in kitchen. Identify various knives used in kitchen. Standard (How Well): Various types of cutting knives used in kitchen well handled. Various knives used in kitchen well identified.

� Types of cutting knife � Uses of cutting knife � Preparation of cutting

knife � Knife handling

procedure � Safety precaution

Tools/equipment: Knife sets Safety:


Task Analysis

TASK: 3 Perform Cutting/ Filleting/ Boning/ Shaping/ Skinning/ Shredding/ Trimming/ Gutting/ Peeling.

Performance steps Terminal Performance Objectives


1. Receive instructions. 2. Obtain tools and materials. 3. Perform cutting. 4. Perform filleting. 5. Perform boning. 6. Perform filleting. 7. Perform shaping 8. Perform skinning. 9. Perform shredding. 10. Perform trimming 11. Perform gutting. 12. Perform peeling. 13. Keep records.

Condition (Given): Workstation equipped with knives, chopping board, materials, clean table and sink. Task (What): Perform Cutting/ Filleting/ Boning/ Shaping/ Skinning/ Shredding/ Trimming/ Gutting/ Peeling. Standards (How Well): Cutting, slicing, chopping, filleting, boning, shaping, skinning, shredding, trimming, gutting and peeling performed as per established standard. Various types of cutting knives well handled.

� Concept of cutting, filleting, boning, shaping, skinning, shredding, trimming, gutting and peeling

� Types of knives used in � Classification of

vegetables � Shape and size of pieces � Procedure � Safety precaution

Tools/equipment: • Kitchen set knives • Chopping board. Safety: • Proper method of holding and using knives • Use and implement of potassium paramagnet • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK: 4 Perform Cutting/Slicing/Dicing/Cubing /Chopping.



1. Receive instructions. 2. Obtain tools and materials. 1. Perform cutting. 2. Perform slicing. 3. Perform dicing. 4. Perform cubing. 5. Perform chopping. 6. Keep records.

Condition (Given): Workstation equipped with knives, chopping board, materials, clean table and sink Task (What): Perform Cutting/Slicing/Dicing /Cubing /Chopping. Standards (How Well): Various types of cuttings such as slicing, chopping, dicing, cube cut performed as per established standard. Various types of cutting knife well handled.

� Concept of slicing, dicing, cubing and chopping

� Types of knives and chopping board used

� Shape and size of pieces

� Procedure � Safety precaution



Task Analysis

TASK: 5 Perform Jardinière/ Julienne/Brunoise /Rough/ Macedonia cutting.



1. Receive instructions. 2. Obtain tools and materials. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Select vegetables to be cut. 6. Wash vegetable in potassium

paramagnet. 7. Select vegetable knife. 8. Perform cutting on vegetable

chopping board. 9. Cut into jardinière shape. 10. Perform julienne shape. 11. Perform brunoise shape. 12. Perform rough shape. 13. Perform Macedonia shape. 14. Maintain uniformity. 15. Separate required cut from rest

of the trimmings. 16. Transfer cut vegetables into a

clean container. 17. Wash the cut vegetables. 18. Check the uniformity of the cut

vegetables. 19. Keep records.

Condition (Given): Workstation equipped with knives, chopping board, materials, clean table and sink. Task (What): Perform Jardinière/ Julienne/Brunoise /Rough/ Macedonia cutting. Standards (How Well): Jardinière, Julienne, Brunoise , Rough and Macedonia cuttings performed. Uniformity of the cut vegetable maintained. Various types of cutting knives well handled.

� Types of cuttings � Names of vegetables

cutting through this technique

� Shape and size of piece � Kitchen hygiene and

sanitation � Cutting procedure � Safety precaution



Task Analysis TASK: 6 Identify various equipment/utensils used in Indian kitchen.



1. Receive instruction 2. Define equipments/utensils. 3. Describe the uses of crockery. 4. Enlist the types of equipments. 5. Enlist commonly uses crockery 6. Visit cooking range 7. Observe various types of

equipments/utensils. 8. Describe the crockery handling

safely. 9. Keep records.

Condition(Given): Workstation, cook books, manual, chart, and utensil and equipment set Task (What): Identify various equipment/utensils used in Indian kitchen. Standard (How Well): Various types of equipments and utensils used in Indian kitchen well identified.

� Importance of identification of equipment and utensils

� Commonly used equipment and utensils

� Safe handling technique

Tools/equipment: • Various tools and utensils

Safety:


Task Analysis TASK: 7 Identify commodities (perishable, semi perishable and non perishable).



1. Receive instruction 2. Define commodities. 3. Describe the uses of commodities. 4. Enlist the types of perishable,

semi perishable and non perishable.

5. Enlist commonly uses commodities used in Indian kitchen.

6. Observe various types of perishable, semi perishable and non perishable.

7. Describe the commodities used in Indian kitchen.

8. Keep records.

Condition(Given): Classroom/workstation cook books, manual, chart and commodities Task (What): Identify commodities. Standard (How Well): Various types of commodities such as perishable, semi perishable and non perishable identified.

� Identification of commodities

� Use of commodities � Plant origin

commodities � Animal origin

commodities



Task Analysis TASK : 8 Identify cutlery sets.



1. Receive instruction 2. Define cutlery. 3. Describe the uses of cutlery. 4. Enlist the types of crockery. 5. Enlist commonly uses cutlery 6. Visit cooing range. 7. Observe various types of cutlery. 8. Describe the cutlery handling

safely. 9. Keep records.

Condition(Given): Classroom, cook books manual, chart, cutlery and sets Task (What): Identify cutlery sets. Standard (How Well): Various types of cutlery sets well identified.

� Introduction to cutlery

� Types of cutleries � Identification

procedure of cutlery � Safe handling

technique

Tools/equipment: Cutlery sets Safety:


Task Analysis TASK : 9 Read /interpret/ menu/recipe.



1. Receive instruction 2. Interpret Menu/recipe 3. Describe the uses of menu/recipe. 4. Enlist the types of menu. 5. Enlist various recipes. 6. Observe various types of menu. 7. Describe the menu/recipe. 8. Keep records.

Condition(Given): Classroom/workstation cook books, manual, chart and menu sets Task (What): Read /interpret/ menu/recipe. Standard (How Well): Various types of recipe and menu well read and interpreted.

� Identification menu. � Uses of recipe. � Uses various popular

regional menus.

Tools/equipment: Menu and recipe sets Safety:


Task Analysis TASK: 10 Develop the concept of Indian food stuffs.



1. Describe the concept of Indian

food. 2. Describe its importance in

menu. 3. Enlist the Indian food. 4. Describe the concept of Indian

menu. 5. Enlist the types of restaurant. 6. Enlist the history of Indian food

origin. 7. Describe various regional

Indian common items. 8. Keep records.

Condition(Given): Classroom, cook books manual and chart Task (What): Develop the concept of Indian food stuffs. Standard (How Well): The concept of Indian food stuffs developed.

� Definition of Indian food

� Impotence of Indian food

� Types of Indian food stuffs

� Types of various regional cuisines.



Task Analysis TASK: 11 Develop the concept of Indian herb and spices.



1. Describe the concept of Indian

spices. 2. Explain its importance in herbs and

spices. 3. Enlist the Indian food spices. 4. Describe the concept of Indian

herb and spices. 5. Enlist the types of herbs and

spices. 6. Enlist the history of Indian food

origin. 7. Keep records.

Condition(Given): Classroom, cook books manual and chart Task (What): Develop the concept of Indian herb and spices. Standard (How Well): The concept of Indian developed herb and spices developed. Various Indian herbs and spices well identified.

� Definition of Indian herb and spices

� Impotence of Indian herb and spices

� Types of Indian herb and spices



Task Analysis

TASK: 12 Develop the concept of Indian starter /salad/soup.

Performance steps Terminal Performance

Objective

Related Technical

Knowledge 1. Describe the starter in menu. 2. Explain its importance in menu. 3. Enlist the starter/salad items. 4. Describe the vegetable. 5. Enlist the foods used for starter. 6. Describe the method of salad

preparation. 7. Enlist the types of Indian soup. 8. Describe method of soup

preparation. 9. Enlist the types of vegetable and

non-vegetable soup. 10. Enlist soup preparation technique. 11. Keep records.

Condition(Given): Classroom, cook books chart and Indian starter Task (What): Develop the concept of continental starter/salad. Identify Indian salad/starter Standard (How Well): The concept of Indian salad developed. Indian salad and starter identified.

� Definition of starter. � Impotence of menu � Types of

starter/soup. � Types of vegetables

and non vegetables items

� Methods of prepare cold food.

� Classification of salad

� Classification of soup



Task Analysis TASK: 13 Develop the concept of main course (Indian food).



1. Describe the concept of main

course. 2. Enlist its importance in menu. 3. Enlist the main course. 4. Describe the concept of entrée'/

main course. 5. Enlist the types of main course

used in menu. 6. Enlist the types of food origin. 7. Enlist the technique of main course

preparation. 8. Define the main course category. 9. Describe the portion of main

course. 10. Describe the garnishing procedure

of main course. 11. Keep records.

Condition(Given): Classroom, cook books manual, chart, menu and main course Task (What): Develop the concept of main course. Identify main course quantity. Standard (How Well): The concept of main course developed. Main course quantity identified.

� Definition of main course.

� Impotence of main course.

� Portion of food � Garnishing of food � Safety precaution � Accompaniments for

main course



Task Analysis

TASK: 14 Develop the concept of Indian dessert.



1. Describe the concept of dessert. 2. Describe its importance in menu. 3. Enlist the dessert. 4. Describe the concept of hot and

cold dessert. 5. Enlist the type's dessert. 6. Enlist the importance of dessert. 7. Enlist basic prepare method of

dessert. 8. Keep records.

Condition(Given): Classroom, cook books chart, menu and desserts Task (What): Develop the concept of dessert. Identify various desserts. Standard (How Well): The concept of dessert developed. Various desserts identified.

� Definition of dessert � Impotence in menu � Concept of hot and

cold dessert. � Methods of dessert

preparation. � Types of dessert. � Types of dessert

menu.



Subject 2:

Hygiene

Description

It is designed to help trainees to provide knowledge and skills on both the work place hygiene

and personal hygiene required to be maintained by this level of technicians. It deals with

application of antiseptic at periphery of work place; concept on nourishing food; safe water;

communicable diseases; sanitization of cooking equipments [i.e. cutlery, crockery and cooking

utensils]; garbage disposal techniques; food poisoning; food contamination; pests control; and

high risk food.

Duration : 10 hours

Competencies

1. Wear neat and clean uniforms 2. Save beards regularly 3. Take bath regularly 4. Wash hand before commencing the particular work 5. Apply antiseptics 6. Aware with communicable/ transmitting diseases 7. Use safe water 8. Eat fresh and nourishing food 9. Keep working area clean and tidy 10. Sanitize utensil, crockery and cutlery 11. Handle equipment and utensil 12. Dispose garbage 13. Develop the concept of food poisoning 14. Preserve food from contamination 15. Develop concept of high risk foods and their storage 16. Control pests 17. Kitchen safety and hygiene. 18. Personal hygiene and food hygiene. 19. Apply rules of food handling


Subject 3:

Indian Cuisine Description It is designed to equip trainees with the knowledge and skills of cooking varieties of Indian food items. It deals with the preparation of various types of Indian food items such as gravies, soups, appetizers and accompaniments, breads, daals, meats and fishes, rice, vegetables, and desserts Aim This module aims to equip trainees with knowledge and skills on Indian food cuisine. Objectives After completion of this core module the trainees will be able to:

1. Prepare gravies and sauces 2. Prepare sorba 3. Prepare various types appetizers and accompaniments 4. Bake breads 5. Prepare daals 6. Prepare meats and fishes 7. Prepare rice 8. Prepare vegetables 9. Prepare desserts

Duration : 350 hours


Part 3.1: Preparation of Gravies/Sauces Description It provides skills and knowledge necessary for the preparation of various types of Indian gravy/sauces such as masala white, yellow, masala red; white gravy, yellow gravy and, red gravy. Duration : 20 hours

Competencies

1. Develop the concept of Indian gravies/ sauce. 2. Prepare tandoori masala red 3. Prepare white (shahi) gravy 4. Prepare yellow gravy 5. Prepare red gravy


Task Analysis

TASK. 1 Develop the concept of Indian gravies/ sauces.



1. Receive instructions. 2. Enlist the principle of Indian

food preparation. 3. Describe the scope of Indian

food 4. Enlist the code of conduct of

Indian cooking. 5. Enlist the rules of food handlers. 6. Enlist the types of Indian menu 7. Prepare paste. 8. Prepare masala (garam, tandori

masala). 9. Keep records.

Condition (Given): Class room, manual charts and cook books Task (What): Develop the concept of Indian gravies and sauces. Standards (How Well): Concept of Indian gravies and sauces developed.

� Concept of Indian food cooking

� Principles of food cooking.

� Scope of gravies/sauce. � Code of conduct in

cooking � Rules of food handlers � Organ gram of cook � Types of kitchen � Types of Indian menu



Task Analysis

TASK. 2 Prepare tandoori masala (marinade).



1. Receive instructions 2. Collect necessary tools,

equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Place the curd in the muslin

cloth and hang. 7. Let the water contents run off

from the curd. 8. Place the curd in the steel bowl. 9. Grind together green chillies,

ginger and garlic. 10. Add ground paste, garam masala

and red tandoori colour to curd beat thoroughly.

11. Add ground spices and beat well again.

12. prepare masala (garam, tandori masala)

13. Prepare paste. 14. Add oil and red chillies powder

mix well. 15. Remove from mixing bowl after

5-7 minutes and keep aside. 16. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare tandoori masala red. Standards (How Well): Consistency and colour of tandoori masala well maintained. Tandoori masala red prepared as per the established standard.

� Concept of tandoori masala red

� Ingredients and spices � Mixing procedures � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Grinder

Safety: • Use of grinder and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 3 Prepare white (shahi) gravy.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Make the separate smooth paste

of onion, cashew nut, melon and poppy seed (optional).

7. Melt the butter in the thick-bottomed pot.

8. Add the whole Indian spices, let it cracker and remove from the butter.

9. Add little shahi jeera and let it cracker.

10. Add onion paste cook on a gentle fire till fat stars coming on the surface

11. Add cashew nuts and melon seed paste, cook on a slow fire.

12. Add salt to taste. 13. Add garam mashala powder and

mix well to gravy 14. Lastly add melted butter and

mix well. 15. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare white (shahi) gravy. Standards (How Well):

White gravy prepared as per the established standard.

� Concept of white gravy � Ingredients and spices � Mixing procedures � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Grinder

Safety:

• Use of grinder and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 4 Prepare yellow gravy.



1. Receive instructions 2. Collect necessary tools, equipment and

ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Finely slice the onion, deep fry to make it

brown and keep it aside. 7. Finely chopped tomatoes and keep it aside. 8. Heat oil, add whole Indian spices and let it

cracker. 9. Reduce the flame. 10. Add ginger & garlic paste, stir well to prevent

it to stick. 11. Let the raw flavor of ginger & garlic goes off. 12. Add finely chopped onoion and brown onion,

cook on a gentle fire. 13. Do not lid the pot as water starts forming. 14. Let the water content goes off by evaporation. 15. Add turmeric powder, cumin, powder,

coriander powder, red chilli powder, and little curry powder.

16. Cook on the gentle fire till the raw flavor goes off.

17. Add cashew nut paste. 18. Sprinkle water if necessary; stir well to avoid

sticking on the base of the pot. 19. If possible take out the clove and bay leaf, it

may discolor the gravy. 20. Let the gravy be cold and make the smooth

paste by using grinder. 21. Strain the gravy through a fine strainer. 22. Add little white gravy if necessary to obtain

the yellow color. 23. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare yellow gravy. Standards (How Well):

Yellow gravy prepared as per the established standard.

� Concept of yellow gravy

� Ingredients and spices

� Mixing procedures � Safety precaution

Tools/equipment: • Chopping board, Kitchen knife set, Work table with sink and Grinder Safety: • Use of grinder and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 5 Prepare red gravy (makhani gravi).




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Slit the tomatoes in ‘X’ shape on

the top surface of the tomatoes. 7. Blanch the tomatoes and red

chilli whole in the boiling water. 8. Strain the water; remove the

skin and the seeds of the tomatoes.

9. Keep the tomatoes and red chilli aside.

10. Roughly chopped tomatoes. 11. Place the tomatoes and red chilli

the grinder and make a smooth paste.

12. Strain the paste through a fine strainer, left any residue left in the strainer.

13. Keep the paste aside. 14. Melt the butter/fat in the thick-

bottomed pot. 15. Add whole Indian spices (clove,

Bay leaf, cinnamon stick, black cardamom, and green cardamom),add cashew nut paste and let it cracker.

16. Reduce the flame and add the paste of tomato and red chilli.

17. Add tomato puree (optional). 18. Reduce the flame; stir well to

prevent it to stick in the pot. 19. Cook on a gentle fire. 20. Add little butter to enhance the

flavor if oil was used instead of butter.

21. Add turmeric powder, cumin seed powder, and coriander seed powder, garam masala powder, and red chilli powder,cashew nut paste and cashmere mirch cook till the flavor of the Indian

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare red gravy Standards (How Well):

Makhani gravy prepared as per the established standard

� Concept of red gravy � Ingredients and spices � Mixing procedures � Safety precaution


raw spice goes off. 22. Add salt and cook on a gentle

fire. 23. Stir frequently. If the gravy

starts bubbling, sprinkle a little water

24. Make it cool and store in the refrigerator.

25. Keep records. Tools/equipment: • Chopping board • Kitchen knife set • Grinder Safety: • Use of grinder and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Part 3.2: Preparation of Sorba Description It provides skills and knowledge for the preparation of various types of Indian soup .such as mulligatawny soup, tomato sorba, daal soup, chicken soup, mushroom soup, khutti soup, and vegetable sorba. Duration : 25 hours

Competencies 1. Prepare mulligatawny(veg/non-veg) soup 2. Prepare tomato sorba 3. Prepare chicken sorba 4. Prepare payas (khutti) sorba 5. Prepare rasam


Task Analysis

TASK. 1 Prepare mulligatawny (veg./non veg.) soup.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Sauté chopped onions and garlic 7. Add clean and washed lentil /

add roast if non veg. 8. Add stock, curry powder, grated

coconut and seasoning 9. Boil till lentils are cooked 10. Strain and correct the

consistency and seasoning 11. Garnish with julienne cut

ginger, boiled rice and twist of lemon.

12. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare mulligatawny soup. Standards (How Well): Consistency, colour, texture, and taste well maintained. Mulligatawny soup prepared as per standard. .

� Concept of soup � Importance of soup � Types of soups � Ingredients and spices � Serving of soups � Definition of stock � Mixing procedure � Cooking methods � Safety precaution

Tools/equipment: • Pots and pans • Knives and ladles • Burners and work tables • Sink with draining Safety: • Use of burners, gas, electric or kerosene • Use of first aid • Use of knives • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 2 Prepare tomato sorba.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Heat oil, add whole Indian

spices and whole red chilli, let it cracker.

7. Add finely chopped tomatoes and cook till water content goes off.

8. Add turmeric and Indian spices powder, and then cook till flavor goes off.

9. Do not let the Indian masala to be stuck on the base of the pot.

10. Add salt and mix well, add white stock of vegetable base or water.

11. Bring it to boil and reduce the flame.

12. Simmer the soup on a gentle fire.

13. Skim frequently to remove the scum,

14. Strain the soup through a fine strainer and keep on a gentle flame.

15. Take out the whole Indian spices from the residue.

16. Make the smooth paste by using grinder and to soup, mix well.

17. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare tomato sorba Standards (How Well): Color, texture, and taste well maintained.

� Concept of tomato sorba � Ingredients and spices � Mixing procedure � Safety precaution

Tools/equipment: Pots and pans, knives and ladles, burners, work tables and sink with draining Safety:

• Use of burners, gas, electric or kerosene • Use of first aid, • Use of knives


Task Analysis

Task. 3 Prepare chicken sorba.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Collect boiled chicken. 7. Cut into small cubes and set

aside. 8. Prepare stock from bones. 9. Correct consistency with

chicken stock. 10. Bring to boil. 11. Season the soup. 12. Add chicken cubes. 13. Serve hot garnish with coriander

leaves. 14. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare chicken sorba Standards (How Well): Color, texture, and taste well maintained. Chicken sorba prepared as per standard. .

� Concept of chicken soup � Ingredients and spices � Mixing procedure � Safety precaution

Tools/equipment: • Pots and pans • Knives and ladles • Burners and work tables • Sink with draining

Safety: • Use of burners, gas, electric or kerosene • Use of first aid • Use of knives • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 4 Prepare rasam.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Clean tur dal and cook till

tender. 7. Grind and check consistency 8. Add tamarind water. 9. Temper with red chilli whole

and mustard seeds and curry leaves.

10. Serve with Indian masala 11. Serve with chopped coriander

leaves. 12. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare rasam. Standards (How Well): Rasam prepared as per standard.

� Concept of Rasam � Ingredients and spices � Mixing procedure � Safety precaution

Tools/equipment: • Pots and pans • Knives and ladles • Burners and work tables • Sink with draining

Safety: • Use of burners, gas, electric or kerosene • Use of first aid • Use of knives


Part 3.3 Preparation of Appetizers and Accompaniments

Description It provides skills and knowledge for the preparation of various types of Indian appetizers and accompaniments such as mint pickle, hot pickle, cucumber salad, onion pickle, fresh vegetable salad, roast papad, vegetable pakoda, tawafry vegetable, hariyali kkebab, and samosa. Duration : 40 hours

Competencies

1. Prepare mint pickle 2. Prepare hot pickle 3. Prepare cucumber salad 4. Prepare onion pickle salad 5. Prepare fresh green salad 6. Prepare roast papad 7. Prepare vegitable pakauda 8. Prepare cucumber raita 9. Prepare panipuri 10. Prepare hariyali kebab 11. Prepare lassi (sweet/salt) 12. Prepare samosa


Task Analysis

TASK. 1 Prepare pudina(mint) pickle.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Clean and wash mint leaves 7. Clean and wash green chillies 8. Chop roughly mint and chillies 9. Put chopped ingredients in a

blender 10. Add lemon juice as per the

quantity and put some water 11. Add seasoning 12. Blend thoroughly 13. Correct the consistency by

adding water 14. Test for accuracy of pickle 15. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare mint pickle Standards (How Well): Consistency and taste well maintained. Thickness blended as per standard. Mint pickle prepared as per standard.

� Concept of appetizer and accompaniment

� types Pickle: � Definition and types � Mise-en-place � Uses � Quality and freshness � Flavor and taste � Mixing procedure � Safety precaution

Tools/equipment: • Chopping board • Vegetable knife • Work table with sink • Pickle container, bowls Safety: • Use of knives-proper method of holding and cutting mint and chillies • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 2 Prepare hot pickle.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Clean and wash mint leaves 7. Clean and wash green chillies 8. Chop roughly mint and chillies 9. Put chopped ingredients in a




Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare hot pickle Standards (How Well): Consistency of proper taste maintained. Thickness blended as per standard. Hot pickle prepared as per standard.

� Concept of hot pickle � Quality and freshness � Favor and taste � Mixing procedure � Safety precaution



Task Analysis

TASK. 3 Prepare cucumber salad.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Clean and wash vegetable in

potassium permanganate 7. Select vegetable cutting

chopping board 8. Cut the vegetable in thin round

pieces 9. Put the roughly cut vegetables in

a salad bowl 10. Season the salad and tossed for

mixing 11. Garnish for service lemon slice 12. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare cucumber salad Standards (How Well): Cucumber salad prepared with fresh vegetable. Cutting and garnishing well maintained.

� Concept of cucumber

salad � Mise-en-place � Selection of vegetables � Cutting procedure � Garnish and its importance � Safety precaution � Serving of salads � Safety precaution

Tools/equipment: • Chopping board • Vegetable knife • Work table with sink • Salad plates, bowls Safety: • Use of potassium permanganate • Use of knives-proper method of holding and cutting vegetable • Use of first aid • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 4 Prepare onion pickle salad.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Clean and wash mint leaves 7. Clean and wash green chilli 8. Chop roughly mint and chilli 9. Put chopped ingredients in a




Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare onion pickle salad. Standards (How Well): Consistency and taste well maintained. Onion pickle salad prepared as per standard A pickle well presented.

� Concept of pickle salad � Procedure � Safety precaution



Task Analysis

TASK. 5 Prepare fresh green salad.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Clean and wash vegetable in

potassium permanganate 7. Select vegetable cutting

chopping board 8. Cut the vegetable in thin round

shape 9. Arrange the vegetable in a salad

plate as per the standard of the outlet

10. Garnish with green chilli and a lemon slice

11. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare fresh vegetable salad. Standards (How Well): Vegetable selected as rper requirement for fresh salad. The product well garnished.

� Concept of vegetable salad � Procedure � Safety precaution

Tools/equipment: • Chopping board • Vegetable knife • Work table with sink • Salad plates, bowls Safety: • Use of potassium permanganate • Use of knives-proper method of holding and cutting vegetable • Use of first aid • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 6 Prepare roast papad.



1. Receive instructions 2. Collect necessary tools, equipment

and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Select and collect papad to be

roasted 6. Put papad in a micro-woven and

switch time for 2 minutes 7. Hold on edge of a papad with tong 8. Put it over burner 9. Turn constantly on both sides to

avoid burning and cook evenly 10. Put 2 pieces on a plate for service or

follow similar steps of service standard

11. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare roast papad Standards (How Well): Roast papad prepared as per standard. Golden yellow color maintained.

� Concept of papad � Types papad � Mise-en-place � Cooking and fermenting

styles � Roasting procedure � Serving of papad � Safety precaution

Tools/equipment: • Cooking range • Micro-oven • Tong • Plates Safety: • Use of burners • Controlling flames • Handling micro-oven • Use of first aid • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 7 Prepare vegetable pakauda.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Collect vegetable as per recipe. 7. Boil mix vegetables 8. Squize boil vegetables, and add

season. 9. Add masala, corn flour, ata, egg,

salt. 10. Fry on heat oil and again re fry

it. 11. Clean and wash mint leaves 12. Clean and wash green chilli 13. Chop roughly mint and chilli 14. Put chopped ingredients in a




Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare vegetable pakauda. Standards (How Well): Consistency, taste, color, well maintained Blending thickness of well maintained. The product served with condiments.

� Concept of pakauda � Types of pakauda � Ingredients and spices � Mixing procedure � Safety precaution

Tools/equipment: • Chopping board • Vegetable knife • Wok/ kadai. • Work table with sink • Pickle container, bowls Safety: • Use of knives-proper method of holding and cutting mint and chilli • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene


Task Analysis

TASK. 8 Prepare cucumber raita.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Collect cucumber and cut as

thinly sliced add salt. 7. Put cucumber in to colander,

sprinkle with salt and leave to drain.

8. Mix the yogurt with salt to taste and fold in the cucumber, spring onion and chilli.

9. Garnish with coriander or mint leaves to serve.

10. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare cucumber raita. Standards (How Well): Consistency and taste well maintained.

� Concept of cucumber raita


Tools/equipment: • Chopping board • Vegetable knife • Work table with sink • Pickle container, bowls Safety: • Use of knives-proper method of holding and cutting mint and chilli • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene


Task Analysis

TASK. 9 Prepare pani puri.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Mix the flour the salt in a bowl. 7. Make a dough of flour 8. Put divide in to pieces. 9. Deep fry pani puri in oil till

golden brown. 10. Make chutney or pani adding

lime or tamarind water, veneger, chat masala, coriender leaf, chilli powder, rock salt.

11. Serve pani puri with mixture of boiled potato, boiled gram, Indian masala .

12. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare panipuri. Standards (How Well): Consistency, taste, color and crispy well maintained. Blending thickness well maintained. Panipuri prepared as per standard.

� Concept of pani puri. � Mixing procedure � Safety precaution

Tools/equipment: • Roller and base. • Wok/ kadai. • Vegetable knife • Work table with sink • Pickle container, bowls Safety: • Use of knives-proper method of holding and cutting mint and chilli • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene


Task Analysis

TASK. 10 Prepare hariyali kebab.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Wash and cut spinices and boil. 7. Boil potato mash. 8. Grate paneer and add Indian

masala. 9. make shape masala 10. Fry for 5 minutes, gently. 11. Add chilli powder and garam

masala. 12. serve with mint sauce.. 13. Serve as vegetables dish. 14. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare hariyali kebab Standards (How Well): Color and taste well maintained. Hariyali kebab prepared as per standard.

� Concept of hariyali kebab

� Mixing procedure � Safety precaution

Tools/equipment: • Chopping board • Vegetable knife • Wok • Work table with sink • Pickle container, bowls Safety: • Use of knives-proper method of holding and cutting mint and chilli • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene


Task Analysis

TASK. 11 Prepare lassi (sweat/ salt).




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Collect fresh youghert. 7. Blend it well. 8. Add sugar /salt in lassi. 9. Blend thoroughly. 10. Garnish with cherry/lemon/dry

fruits. 11. Put a straw and serve chilled. 12. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare lassi (sweet/salt). Standards (How Well): Sweetness, thickness and color well maintained. Lassi prepared as per standard.

� Concept of lassi � Mise-en-place � Types of lassi � Blending technique � Service � Safety precaution

Tools/equipment: • blender • Knives • Glass Safety: • Using blender. • Practice personal hygiene • Practice kitchen hygiene


Task Analysis

TASK. 12 Prepare samosa.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Prepare samosa dough ( as per

samosa dough preparation method)

7. Prepare the filling 8. Divide and roll the dough into

circles of 3” dia (The size can vary)

9. Put the cooked filling in the center of the dough circle as per the size

10. Brush the edge with butter 11. Form a cone shape and seal the

edges 12. Dip into hot oil and deep fry 13. Fry till light golden brown color

on all sides 14. Remove from oil and drain the

sticking oil 15. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare samosa. Standards (How Well): Size and shape of samosa well maintained. Color and texture of samosa well maintained. Dry and crispy covering well maintained. Samosa dough prepared.

� Concept of dough Samosa:

� Concept of samosa � Mise-en-place � Types of fillings � Service and prefer ability

at various meals � Frying technique � Safety precaution

Tools/equipment: • Dough rollers • Knives • Karai Safety: • Placing items to be fried in hot oil • Practice personal hygiene • Practice kitchen hygiene


Part 3.4: Preparation of Breads

Description It provides skills and knowledge for the baking/preparation of various types of Indian bread items such as bhature,paneer naan, kashmiri naan, plain naan, alu paratha, puri, masala kulcha, chapatti, plain naan , khasta roti and missi roti. Duration : 40 hours

Competencies 1. Prepare bhature 2. Bake paneer naan 3. Prepare butter naan 4. Bake kashmiri naan 5. Bake plain paratha 6. Bake alu paratha 7. Fry puri 8. Bake masala kulcha 9. Bake chapati 10. Bake plain naan 11. Prepare khasta roti 12. Prepare missi roti.


Task Analysis

TASK. 1 Prepare bhature.



1. Receive instructions. 2. Collect necessary tools,

equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Make dough of flour and suji

(1kg flour 100g suji) little ghee, salt, sugar and milk and baking power.

7. Knead to smooth dough. 8. Keep for rest approx 1 hour. 9. Divide equal sized about 60 gm. 10. Heat oil in a kadhai for deep fry. 11. Flatten by both hand deep fry

until golden brown. 12. Serve with chhole. 13. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare bhature. Standards (How Well): Indian taste and flavor well maintained. Bhature prepared as per standard.

� Concept of bhature � Mixing procedure � Procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Belna (Rolling pin) • Kadhai • Spider

Safety: • Practice personal hygiene. • Practice kitchen hygiene.


Task Analysis

TASK. 2 Bake paneer naan.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Prepare dough as per plain

Naan. (H 14) 7. Prepare a filling of grated

paneer, chopped coriander leaf, green chilli, seasoning.

8. Fill the mixture as per kashmiri naan. (H 8).

9. Bake naan as per (H 8). 10. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Bake Paneer Naan. Standards (How Well): Softness and lightness well maintained without black mark. Paneer naan baked as per standard.

� Concept of paneer naan

� Types of Indian naan � Mixing procedure � Baking procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Belna (Rolling pin) • Bata

Safety: • Practice personal hygiene. • Practice kitchen hygiene. • Practice kitchen safety rules.


Task Analysis

TASK. 3 Prepare butter naan.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Prepare elastic dough as per (H

14) or use curdles baking powder only instead of yeast.

7. Make and bake Naan as per (H 14).

8. Brush Naan by melted butter on presentation side after baking immediately.

9. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare butter naan. Standards (How Well): Size and shape of naan well maintained. Color, dryness, softness and texture of naan well maintained. Butter naan prepared as per standard.

� Concept of butter naan � Mixing procedure � Baking procedure � Safety precaution




Task Analysis

TASK. 4 Bake Kashmiri naan.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Prepare dough as per (H 14). 7. Chop apple, Kaju, kismis and

pista. 8. Make mixture. 9. Take ball of dough, depress the

middle and insert tea spoon add mixture.

10. Bake as per (H 14). 11. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Bake Kashmiri naan. Standards (How Well): Softness and lightness well maintained without black mark. Kasmiri naan baked as per standard.

� Concept of Kashmiri naan

� Mixing procedure � Baking procedure � Safety precaution




Task Analysis

TASK. 5 Bake plain paratha.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Make dough of flour, water, oil

and salt, knead to smooth paste. 7. Divide into 16 equal pieces.

(500g. of Atta) 8. Roll each piece into flat round.

on the floor surface. 9. Brush with melted ghee. 10. Fold into small triangles. 11. Roll out thinly with little flour. 12. Heat tawa and cook each side

for approx 1-2 minute. 13. Remove from heat when it gets

golden brown. 14. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Bake plain paratha. Standards (How Well): Size and shape of paratha well maintained. Color and softness of paratha well maintained. Plain paratha baked as per standard.

� Concept of plain paratha

� Types of Indian paratha

� Rolling and folding of dough


Tools/equipment: • Chopping board, Kitchen knife set, • Belna (Rolling pin) • Tawa, Turner



Task Analysis

TASK. 6 Bake alu paratha.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Prepare dough. (H9) 7. Prepare boil potato. 8. Peal, mash, seasoning with salt. 9. Add chopped onion, chilli,

coriander leaf, mix wall. 10. Take ball of dough, depress the

middle, and insert task spoon mixture.

11. Enclose, roll as plan paratha. (H9)

12. Cook as plain paratha. (H9). 13. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Bake alu paratha. Standards (How Well): Size and shape of alu paratha well maintained. Color and softness of alu paratha well maintained. Alu paratha baked as per standard.

� Concept of alu paratha � Mash and Grate � Mixing procedure � Baking procedure � Safety precaution

Tools/equipment: • Chopping board, Kitchen knife set • Belna (Rolling pin) • Grater, Pot



Task Analysis

TASK. 7 Fry puri.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Prepare dough as per Chapati

(H13) 7. Roll out as per. (H13) 8. Heat the ghee or oil for deep fry. 9. Fry the puri until golden brown. 10. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Fry puri. Standards (How Well): Size and shape of puri well maintained. Color and softness of puri well maintained. Puri fried as per standard.

� Concept of puri � Mixing procedure � Procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set, Bowl • Belna (Rolling pin) • Kadhai, Spider



Task Analysis

TASK. 8 Bake masala kulcha.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Prepare naan dough. (H14) 7. Prepare a mixture of boiled

Mashed potatoes green chopped chilli, coriander, jira powder, chat masala, seasoning.

8. Stuff the mixture in a ball of naan dough.

9. Flatten by hand, make round shape.

10. Bake as per other Naan. 11. Serve warm and fresh. 12. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Bake masala kulcha. Standards (How Well): Size and shape of masala kulcha well maintained. Masala kulcha baked as per standard.

� Concept of masala kulcha





Task Analysis

TASK. 9 Bake chapati.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Sieve the flour (Atta) and salt

together. 7. Make a well, mix I enough oil

water to make soft dough. 8. Mix until no longer sticky. 9. Shape into 24 even balls. (500g,

of Atta) 10. On a floured surface, roll each

ball to a 7” round. 11. Heat gently a tawa. 12. Cook both sides until little

brown specks appear on the underside.

13. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Bake chapati. Standards (How Well): Size and shape of chapati well maintained. Color and softness of chapati well maintained. Chapati baked as per standard.

� Concept of chapati � Mixing procedure � Baking procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Belna (Rolling pin) • Bata, Tawa



Task Analysis

TASK. 10 Bake plain naan.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Put warm milk in a bowl, add

little sugar and yeast. 7. Stir, leave for 15-20 minute. 8. Sieve flour, salt, sugar baking

powder in a large bowl. 9. Mix, add yeast mixture. 10. Knead to light dough. 11. Cover with clean cloth. Keep for

an hour. 12. Preheat Tandoor oven. 13. Divide dough into 6 even pieces.

(of 500g. flour) 14. Roll each pieces to a tear shaped

naan about 10”x5”. 15. Bake it in hot Tandoori hot oven

for 3 minutes. 16. Keep warm. 17. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Bake plain naan Standards (How Well): Size and shape of plain naan well maintained. Color, dryness and softness of naan well maintained. Plain naan baked as per standard.

� Concept of plain naan � Mixing procedure � Baking procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Belna (Rolling pin) • Mixing bowl



Task Analysis

TASK. 11 Prepare khasta roti.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Prepare dough of besan, suji

(little) water and salt. 7. Divide in small balls. 8. Roll out in very thin round roti. 9. Cook on tawa. 10. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare khasta roti. Standards (How Well): Size and shape of khasta roti well maintained. Color and softness of khasta roti well maintained. Khasta roti prepared as per standard.

� Concept of khasta roti � Mixing procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Belna (Rolling pin) • Mixig bowl



Task Analysis

TASK. 12 Prepare missi roti.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Prepare dough of besan, suji

(little) water , salt and methi leaves..

7. Divide in small balls. 8. Roll out in very thin round roti. 9. Cook on tawa. 10. Serve as accompaniments. 11. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare Missi roti Standards (How Well): Size and shape of missi roti well maintained. Color and softness of missi roti well maintained. Missi roti prepared as per standard.

� Concept of missi roti. � Mixing procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Belna (Rolling pin) • Mixig bowl



Part 3.5: Preparation of Daals

Description It provides skills and knowledge for the preparation of various types of Indian daals such as plain daal, chana daal, rajma masala and tarka daal. Duration : 20 hours

Competencies 1. Prepare plain daal 2. Prepare chana masala 3. Prepare rajma masala 4. Prepare tarka daal


Task Analysis

TASK. 1 Prepare plain daal.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Pick and wash lentil. 7. Slice onions and slit green

chillies. 8. Heat oil; sauté lentil, onions,

chillies, and turmeric. 9. Add enough water to cook. 10. Mash and add more water if

required when tender remove from fire

11. Add salt and bring to boil. 12. Switch off the fire and remove. 13. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare plain daal Standards (How Well): Consistency, thickness, and colour well maintained. Plain daal prepared as per standard.

� Concept of daal � Importance of daal � Types of daal � Spices use in plain daal � Mixing procedures � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Grinder Safety: • Use of grinder and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 2 Prepare chana masala.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Boil chick peas with salt, bayleaf,

little fat till tender. 7. Cook the chopped onions, garlic and

ginger in the ghee until soft. 8. Add the spices and fry over a low

heat for 1-2 minutes, stirring all the time.

9. Add the tomatoes, roughly chopped, together with juice.

10. Add the cooked chickpeas and add chana masala.

11. Cook for 30 minutes over a medium heat.

12. Add the garam masala, salt and chopped chilli.

13. Stir well and serve hot with ginger and green chilli with chopped coriander leaves.

14. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare chana masala. Standards (How Well): Consistency, thickness, and colour well maintained. Plain daal well prepared as per standard.

� Concept of chana masala � Spices use in plain daal � Mixing procedures � Safety precaution



Task Analysis

TASK. 3 Prepare rajma masala.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Boil pre socked rajma with bayleaf,

clove and salt. 7. Cook the chopped onions, garlic and

ginger in the ghee until soft. 8. Add the spices and fry over a low

heat for 1-2 minutes, stirring all the time.

9. Add the tomatoes, roughly chopped, together with juice.

10. Add the half cooked rajmas. 11. Cook for 30 minutes over a medium

heat. 12. Add the garam masala, salt and

chopped chilli. 13. Stir well and serve hot with chopped

coriander leaves. 14. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare rajma masala. Standards (How Well): Consistency, thickness, and colour well maintained. Rajma masala prepared as per standard.

� Concept of rajma masala � Spices use in plain daal � Mixing procedures � Safety precaution



Task Analysis

TASK. 4 Prepare tarka daal.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Place the daal, water tu\rmeric,

cumin and salt in a saucepan and bring to the boil.

7. Reduce the heat to medium and cook uncovered for 8-10 minutes, stirring frequently.

8. Cover the pan and simmer for 30 minutes till tender.

9. Remove the daal from the heat, allow it to cool.

10. Strain daal through a sieve by pressing.

11. Melt the ghee or butter over a medium heat and fry the onion, garlic and red chillies until the onion is well browned.

12. Stir half fried onion into the daal and remaining onions on top.

13. Serve hot. 14. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare tarka daal. Standards (How Well): Consistency, thickness and colour well maintained. Tarka daal prepared as per standard.

� Concept of tarka daal � Spices use in plain daal � Mixing procedures � Safety precaution



Part 3.6

Preparation of Meats, Fishes and Sea Foods Description It provides skills and knowledge for the preparation of various types of Indian meats, fishes and seafoods such as chicken dishes, mutton dishes and prawn dishes in various forms. Duration : 80 hours

Competencies

1. Prepare mutton curry 2. Prepare mutton sheek kebab 3. Prepare butter chicken 4. Prepare chicken tikka 5. Prepare mutton bhindalu 6. Prepare chicken tikka masala 7. Prepare fish amritsari 8. Prepare mutton rogan josh 9. Prepare chicken korma 10. Prepare boti kebab 11. Prepare tangri kebab 12. Prepare nargish kofta 13. Prepare mutton keema curry 14. Prepare chicken jhalfrezi 15. Prepare prawn masala 16. Prepare chiken patila 17. Prepare chicken reshmi kebab 18. Prepare chicken malai tikka 19. Prepare chicken tandoori 20. Prepare mutton /chicken saag 21. Prepare mutton dopyaza 22. Prepare tawa mutton gosh.


Task Analysis

TASK. 1 Prepare mutton curry.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Wash and cut mutton into

approx. 1”x1” with or without bones.

7. Prepare a paste of coriander, peppercorn, turmeric, ginger and garlic.

8. Heat oil, add sliced onion. 9. Brown onions and add mutton. 10. Add prepared paste and fry

gently. 11. Add sliced ginger and green

chillies. 12. Add salt to taste. 13. Add enough water to cook the

mutton. 14. Cook till the meat is tender and

correct the seasonings. 15. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare mutton curry. Standards (How Well): Mutton selected and cut into standard size. The colour, texture, masala and taste well maintained. Mutton curry prepared as per standard.

� Concept of mutton curry � Mise-en-place � Mutton and its selection � Cutting procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Work table with sink • Grinder Safety: • Use of knives-proper method of holding and cutting ingredients • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 2 Prepare mutton sheek kebab.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Collect minced mutton 7. Put minced mutton in a mixing

bowl 8. Grind onions, garlic, ginger, green

chillies, mustard seed, coriander, together

9. Add to the mixing bowl of minced meat

10. Add egg 11. Mixed well with hand till

everything mixed thoroughly 12. Divide into equal portion 13. Collect clean skewer 14. Grease the skewer 15. Hold equally divided, one portion

at a time, on a palm 16. Put skewer on mixture and slowly

wrap around the skewer to framed barrel shape

17. Use cold water to avoid sticking on to the finger

18. Put 2-3 pieces per skewer as per the finger

19. Put in a tandoor and bake 20. Brush with oil to create tender

unborn texture and taste. 21. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare mutton sheek kebab. Standards (How Well): Evenly ¾” thick to 5-6” long barrel shaped well kept. Consistency, texture, masala, taste and brownish red colour well maintained. Mutton sheek kebab prepared as per standard.

� Concept of tandoor � Mise-en-place � Types of tandoor � Sheek kebab and its

recipe � Procedure � Safety precaution

Tools/equipment: • Tandoor (gas or coal) • Skewers • Mixing bowl • Mixture

Safety: • Use of tandoor and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 3 Prepare butter chicken.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Prepare mixture of ginger and

garlic paste, chilli powder, salt, tandoori masala, mustard oil, curd, tandoori colour, and lemon juice then marinate the chicken for 1 hour.

7. Prepare a gravy- heat the ghee temper whole garam masala for g & g paste, add kasurimethe, chopped green chilli

8. Add fresh tomato paste (boil, remove skin and seed) tomato puree

9. Bring to boil & simmer 10. Roast the chicken in hot tandoor

for 10 minuets 11. Remove cut into 8 pieces 12. Add into gravy, add cashewnuts,

tomato paste butter cream, simmer for 10 min correct the seasoning.

13. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare butter chicken. Standards (How Well): The colour, texture, masala and taste well maintained. Butter chicken prepared as per standard.

� Concept of chicken � Requirement of chicken

cuts � Ingredients of butter

chicken � Marinating procedure � Safety precaution



Task Analysis

TASK. 4 Prepare chicken tikka.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Cut chicken into 1” cubes. 7. Prepare garlic, ginger paste 8. Whisk youghert and mix in all

other ingredients and spices. 9. Marinade chicken pieces in it and

keep aside for 3 hours. 10. Skewer each piece an inch apart

and roast in a tandoor for 3 minutes.

11. Brush with oil and roast again in a pre heated oven at 350 F for 10 minutes, basting at least twice.

12. Remove to a platter and serve with onion and mint chutney.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare chicken tikka Standards (How Well): The color, texture, masala and taste well maintained. Chicken tikka prepared as per standard

� Concept of chicken tikka

� Requirement of chicken cuts

� Marinating procedure

� Ingredients of chiken tikka

� Safety precaution



Task Analysis

TASK. 5 Prepare mutton bhindalu.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Clean and cut mutton 7. Grind cumin, cinnamon, red dry

chilli, mustard seeds, garlic, ginger using vinegar and also onion

8. Marinate meat with above spices paste and salt, set a side for 2 hours

9. Heat oil, fry meat add water if required when ¾ done add potatoes peeled and cut into quarters and blanched, chopped tomatoes

10. Remove when meat and vegetables are tender.

11. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare mutton bhindalu. Standards (How Well): The colour, texture, masala and taste well maintained. Mutton bhindalu prepared as per standard.

� Concept of bhindalu � Requirement of

mutton cuts � Marinating

procedure � Ingredients of mutton

bhindalu � Safety precaution



Task Analysis

TASK. 6 Prepare chicken tikka masala.



1. Receive instructions 2. Collect necessary tools, equipment and

ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Cut the chicken into 1 inch cube. 7. Sprinkle with salt and lemon juice- mix

thoroughly, cover and leave for 30 minutes.

8. Place garlic, ginger, whole garam masala, coriander seed, finely grated nutmeg turmeric powder, yogurt oil chiily powder in a liquidizer or food processor and blend until smooth paste.

9. Strain the paste over the chicken forcing through back of spoon and discard any left over in the sieve.

10. Mix the paste and chicken thoroughly and marinate for 6 to 8 hours or overnight in the refrigerator.

11. Preheat the tandoor oven at the temperatures of 230 C / 450 F.

12. Tread the chicken pieces onto the metal skewers leaving a gap between each piece.

13. Place the skewer in to the tandoor, cook the tikka, turning and brushing the pieces with some of the remaining marinade and fat and cook until tendered and keep aside.

14. Heat oil, add slice onion, cook till brown and ginger & garlic paste, cook till it leaves the raw flavor.

15. Add turmeric, cumin, coriander, garam masala and cilly powder, cook for 2 minutes, stirring gently.

16. Add cream , salt to taste stir gently. 17. Add tikka lowering the heat, cook for 10

mites. 18. Stir in the ground almonds and for a

further 5 to 6 minutes before serving. 19. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare chicken tikka masala. Standards (How Well): The colour, texture, masala and taste well maintained. Chicken tikka masala prepared as per standard.

� Concept of tikka masala � Requirement of chicken

cuts � Ingredients of tikka masala � Marinating procedure � Safety precaution

Tools/equipment: • Chopping board • Vegetable knife • Work table with sink • Pickle container, bowls Safety: • Use of knives-proper method of holding and cutting mint and chillies • Use of blender and its corrections • Practice personal and kitchen hygiene


Task Analysis

TASK. 7 Prepare fish amritsari.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Clean and cut fish darn (On

the bone round slices) 7. Marinate with lemon juice, g

& g paste white pepper powder, chilli powder, carom seed, little orange colour, salt, vinegar and little besan.

8. Keep aside for half hour 9. Heat oil or ghee for deep fry 10. Fry fish until crisp 11. Serve with lemon wedges

sprinkle chat masala. 12. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare fish amritsari. Standards (How Well): The colour, texture, masala and taste well maintained. Fish amritsari prepared as per standard

� Concept of amritsari � Requirement of fish

cuts � Marinating procedure � Ingredients of fish

amritsari � Safety precaution



Task Analysis

TASK. 8 Prepare mutton rogan josh.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Collect mutton, cut into cubes. 7. Heat oil or ghee in pan and fry

the asafetida. 8. Add meat and fry till brown and

separates from the bone. 9. Add youghert until absorbed. 10. Add the spices, ground ginger,

aniseeds, chili powder, caraway seeds, cinnamon stick, cloves, and cardamom pods, curry leaves, ground saffron and cook stirring.

11. Add boiling water and heat until the water evaporated and the ghee appears on the surface.

12. Simmer for 2 hours over low heat.

13. Serve hot with rice and vegetable.

14. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare mutton rogan josh Standards (How Well): The colour, texture, masala and taste well maintained. Mutton rogan josh prepared as per standard.

� Concept of rigan josh � Requirement of mutton

cuts � Marinating procedure � Ingredients of mutton

rogan josh � Safety precaution


Task Analysis


TASK. 9 Prepare chicken korma.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy 6. Collect wash and cut the

chicken with joints. 7. Make a paste of coconut,

poppy seeds, cashew nuts, red chillies, coriander and onion.

8. Heat oil and sauté sliced onions.

9. Add paste and stir-fry for few minutes.

10. Add chicken pieces and fry for about 4-5 minutes.

11. Add salt to taste and put curd. 12. Cover and cook till done. 13. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare chicken korma. Standards (How Well): The colour of the gravy well maintained. The consistency of the gravy coated the meat. The overall colour, taste and texture well maintained. Chicken korma prepared as per standard.

� Concept of korma � The difference of korma

gravy with other gravies � The chicken and its

quality � Ingredients of chicken

korma � Procedure � Safety precaution

Tools/equipment: • Chopping board • Knife • Work table with sink Safety: • Use of knives-proper method of holding and cutting meat • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 10 Prepare boti kebab.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Make puree of chopped onion,

ginger chopped, clove, garlic, poppy seed, fresh coriander, black pepper, cumin seeds, turmeric, red chilli.

7. Add puree to meat, add oil and marinate for 1 hour.

8. Thread the meat on to metal skewers and griil (broil) for about 15 minute, turning and basting with occasionally, until the meat is cooked to your taste.

9. Serve hot with mint chutney. 10. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare boti kebab. Standards (How Well): The overall colour, taste and texture well maintained. Boti kebab prepared as per standard.

� Concept of boti kebab � Types of kebab � Ingredients of boti kebab � Procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen set knife • Work table with sink

Safety: • Use of knives-proper method of holding and cutting meat. • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 11 Prepare tangri kebab.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and

tidy. 6. Drumsticks of chicken make

deep incision 2-3 of each. 7. Marinate with lemon juice

garlic and ginger paste, tandoori masala, mustard oil, curd, and orange colour kashmiri mirch.

8. Keep for 1 hour 9. Skewer on shikh 10. Roast in moderately hot

tandoori oven for 8 minutes. 11. Remove from the oven, and

baste with melted butter. 12. Roast again in hot oven for 2

minutes. 13. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare tangri kebab. Standards (How Well): The overall colour, taste and texture well maintained. Tangri kebab prepared as per standard.

� Concept of tangri kebab � Ingredients of tangri

kebab � Procedure � Safety precaution



Task Analysis

TASK. 12 Prepare nargish kofta.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Mix salt, gram daal powder, poppy

seed paste, half the red chilli powder and quarter of ginger paste with the minced meat. Peel and wash eggs.

7. Divide the minced meat mixture into four. Wrap each portion evenly around an egg.

8. Moisturize hands with a little water, to seal all sides and keep in refrigeration till firm.

9. Heat oil and deep fry. 10. Remove from the fire and cut each

of the 4 pieces into halves when cooked. This will look like “nargisi” doe’s eye.

11. Prepare kofta gravy. 12. Arrange fried kofta in a dish and

pour gravy over it. 13. Garnish with ginger juliennes and

coriander leaves. 14. Serve with pulao or bread. 15. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare nargish kofta Standards (How Well): The overall color, taste and texture well maintained. Nargish kofta prepared as per standard.

� Concept of nargish kofta

� Ingredients of nargish kofta


Tools/equipment: • Chopping board • Kitchen knife set • Work table with sink Safety: • Use of knives-proper method of holding and cutting ingredients. • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 13 Prepare mutton keema curry.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Prepare mutton keema (mince) 7. Prepare hard boiled egg 8. Blanch green peas 9. Chop onion, tomato & chilli 10. Heat oil in keadhai, fry onion, until

brown, add chilli, tomato 11. Add bayleaf, cinnamon, cloves,

cardamom, turmeric, chilli powder 12. Add minced meat 13. Cook on slow fire for half hour 14. Add little water if necessary then

salt. 15. Add peas when ¾ done. 16. Serve with hard boiled egg cut into

half. 17. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare mutton keema curry. Standards (How Well): The overall colour, taste and texture well maintained. Mutton keema curry prepared as per standard.

� Concept of mutton keema curry

� Ingredients of kkema curry




Task Analysis

TASK. 14 Prepare chicken jhalfrezi.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Slice onion and keep aside. 7. Cut the onion, tomatoes, and

capsicum into cube, sauté in little fat and keep aside.

8. Heat oil, add whole spice let it cracker, add slice onion and make it brown.

9. Add ginger & garlic paste and cook it till raw flavor goes off.

10. Add chicken pieces and, turmeric powder and cook.

11. Add cumin, coriander, garam masala, chilli powder and cook till they flavor.

12. Sprinkle little water, stirring well, add tomatoes puree and cook chicken till tender.

13. Add sautéed cubed vegetables, mix well.

14. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare chicken jhalfrezi. Standards (How Well): The overall colour, taste and texture well maintained. Chicken jhalfrezi prepared as per standard.

� Concept of chicken jhalfrezi

� Ingredients chicken jhalfrezi




Task Analysis

TASK. 15 Prepare prawn masala.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Collect and shell the prawn 7. Slit the upper look portion and

removed the vein 8. Dip in clean water. 9. Make a fine paste of garlic, cumin,

chillies and salt, using vinegar. 10. Apply to paste on prawns. 11. Set aside for about 30 minutes. 12. Heat oil and lightly fry sliced

onions. 13. Add paste-coated prawn and fry. 14. Cover and cook till tender. 15. Serve hot. 16. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare prawn masala. Standards (How Well): The overall colour, taste and texture well maintained. Prawn masala prepared as per standard.

� Concept of prawn

masala � Difference among

shrimps, prawns, lobster

� Method of shelling � Procedure of

seasoning vein � Selection criteria � Ingredients of masala

prawn � Procedure � Safety precaution

Tools/equipment: • Chopping board • Vegetable knife • Work table with sink Safety: • Use of knives-proper method of holding and cutting the ingredients. • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 16 Prepare murg patila.



1. Receive instructions. 2. Collect necessary tools, equipment

and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Marinade chicken in Indian

masala. 7. Roll and stuff in fresh leaves (Saal

ko Patta) 8. Steam in steamer 9. Serve as an accompaniment of rice

dish. 10. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare chiken patila. Standards (How Well): The overall colour, taste and texture well maintained. Chicken patila prepared as per standard.

� Concept of chicken patila

� Ingredients of chiken patila




Task Analysis

TASK. 17 Prepare chicken reshmi kebab.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Prepare mince chicken. 7. Whisk the eggs, add cumin, yellow

chilli powder, white pepper powder and oil.

8. Add to the mince chicken and mix well, set aside for 10 minutes,

9. Add cahewnuts, ginger, onions, coriander and garam masala, mix well.

10. Divide into equal portion. 11. Wrap 2 portions along each

skewer using wet hands. 12. Roast in a tandoor ( gas or

charcoal) till golden brown. 13. Bast once with oil. 14. Remove from skewers and brush

with white butter. 15. Serve with onion rings and lemon

wedges. 16. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare chicken reshmi kebab. Standards (How Well): The overall colour, taste and texture well maintained. Chicken reshmi kebab prepared as per standard.

� Concept of chicken reshmi kebab




Task Analysis

TASK. 18 Prepare chicken malai tikka.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Dice boneless of chicken. 7. Marinate with salt, white pepper,

lemon juice, mace and nutmeg powder, cream, corn flour, cheddar or tiger cheese, and ginger and garlic paste.

8. Skewer on shikh. 9. Roast in hot tandoori oven for 5

minutes. 10. Remove shikh, and butter wash. 11. Put it again in hot oven for 2-3

minutes. 12. Serve with lemon wedges, onion

rings and sprinkle some chat masala..

13. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare chicken malai tikka Standards (How Well): The overall colour, taste and texture well maintained. Chicken malai tikka prepared as per standard.

� Concept of chicken malai tikka




Task Analysis

TASK. 19 Prepare chicken tandoori.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Collect a clean and dressed chicken. 7. Slit the breast and leg portion at

places for better marinating. 8. Mix lemon juice and salt. 9. Apply the selected juice and keep

aside. 10. Make a paste of green chillies,

ginger and garlic. 11. Add the paste to curd with red chilli

powder and red colour, mix well. 12. Apply the curd batter all over the

chicken. 13. Let the batter soak into the chicken

for about 6 hours. 14. Skewer the chicken with iron

skewer. 15. Put the chicken inside hot tandoor. 16. Smear chicken with oil regularly to

create even coating. 17. Remove from skewer when well

done. 18. Serve with onion rings on top. 19. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare chicken tandoori. Standards (How Well): Reddish color well maintained. Standard serving weight of a chicken (approx 1 kg each) prepared as per standard.

� Concept of tandoori � Types of tandoori � Procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Work table with sink Safety: • Use of knives-proper method of holding and cutting the ingredients. • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 20 Prepare mutton /chicken saag.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Wash and cut meat into even

portions. 7. Grind red chillies, turmeric, cumin,

ginger, green chillies, and garlic. 8. Slice onion. 9. Heat fat, fry slice onion add ground

spices fry well. 10. Add meat and a little water and let it

cook till nearly done. 11. Wash and chop saag. 12. Add salt and cook without water. 13. Grind saag and add to the meat. 14. Cook till meat is tender. 15. Serve hot. 16. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare mutton /chicken saag. Standards (How Well): The overall colour, taste and texture well maintained. Mutton /chicken saag prepared as per standard.

� Concept of mutton and chicken saag

� Ingredients of mutton and chiken saag




Task Analysis

TASK. 21 Prepare mutton dopyaza.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Wash mutton shoulder. 7. Clean and cut meat into even size

of 1”x1”. 8. Make a rough paste of garlic,

ginger, coriander, red chillies and turmeric.

9. Hot oil in a pan. 10. Fry sliced onions to golden brown

colour. 11. Add ground paste and stir-fry till

onion and paste mix well. 12. Add pieces of meat and continue

frying. 13. Add salt and warm water. 14. Cook till meat gets tender. 15. Correct the consistency of gravy. 16. Put on a serving bowl and garnish

with chopped green coriander. 17. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare mutton dopyaza Standards (How Well): Consistency of gravy well maintained Mutton tenderly cooked as per standard.

� Concept of dopyaza � Mutton and its cuts � Gravy and its type � Ingredients of mutton

dopyaza � Procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Work table with sink • Pickle container, bowls Safety: • Use of knives-proper method of holding and cutting the ingredients. • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 22 Prepare tawa mutton gosh.




and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Roast the poppy and melon seeds

with the almonds in a dry pan until lightly browned then dried to paste.

7. Grind together the ginger, garlic cardamom, peppercorn, papaya and coriander.

8. Crumbed in the cinamom and mix in the whole cumin seeds.

9. Rub both the spice mixtures over the meat and leave to marinate for 1 hour.

10. Heat the ghee in a large ovenproof tawa and sauté the meat for 5 minutes, stirring continuously.

11. Transfer to the preheated oven and cook at 180 C/ 350 F for 1 hour until the meat is tendered.

12. Sprinkle with turmeric and serve hot with rice and vegetable.

13. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare tawa mutton gosh. Standards (How Well): The overall colour, taste and texture well maintained. Tawa mutton gosh prepared as per standard.

� Concept of gosh � Ingredients of mutton

gosh � Procedure � Safety precaution

Tools/equipment: • Chopping board • Vegetable knife • Work table with sink. Safety: • Use of knives-proper method of holding and cutting ingredients. • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Part 3.7: Preparation of Vegetables Description It provides skills and knowledge for the preparation of various types of Indian vegetables such as paneer, alu, motter, binjal, palak, kadai as main constituents of the vegetables. Duration : 70 hours

Competencies

1. Prepare paneer tikka masala 2. Prepare chana pindhi 3. Prepare alu jeera 4. Prepare baigan bhurta 5. Prepare malai kofta 6. Prepare palak paneer 7. Prepare kadai vegetable 8. Prepare vegetable jalfrezi 9. Prepare shahi korma 10. Prepare alu dum 11. Prepare alu bhaji 12. Prepare alu govi 13. Prepare palak kofta 14. Prepare dhingri shahi paneer Additional competencies (analysis not included) 15. Prepare muttor paneer 16. Prepare vegetable navaratna korma 17. Prepare paneer bhujiya


Task Analysis

TASK. 1 Prepare paneer tikka masala.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Cut cottage cheese into 2" cubes. 7. Sprinkle cumin, carom, white

pepper, turmeric, salt and half the garam masala on the cheese and set aside for 15 minutes.

8. Whisk egg in a bowl, add gram flour, cream and salt.

9. Coat cottage cheese pieces with the mixture and set for 45 minutes.

10. Skewer the cottage cheese pieces 1" apart, skewer a peeled whole onion at the end to prevent the tikkas slipping out.

11. Roast in a hot oven for 12 minutes. 12. Serve with tikka masala. 13. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare paneer tikka masala. Standards (How Well):

Paneer tikka masala prepared as per standard.

� Concept of tikka masala

� Ingredients of tikka masala


Tools/equipment: • Chopping board • Vegetable knife • Work table with sink • Grinder Safety: • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 2 Prepare chana pindhi.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Soak kawali chana over night in

cold water. 7. Heat oil, brown sliced onion, all

garlic and ginger paste, turmeric, chilli, cumin, coriander, chopped tomato chana masala.

8. Boil chana with water bay leaf, cloves and salt.

9. Mix in gravy, just dry. 10. Simmer, and correct the seasoning. 11. Garnish with julienne ginger,

chopped green chilli and coriander.

12. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare chana pindhi. Standards (How Well):

Chana pindhi prepared as per standard.

� Concept of chana pindhi

� Ingredients of chana pindhi




Task Analysis

TASK. 3 Prepare alu jeera.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Collect washed potatoes. 7. Boil and peel potatoes. 8. Cut into small pieces. 9. Chop onion. 10. Heat oil and add cumin and

turmeric. 11. Fry 2-3 minutes. 12. Add chopped onion and fry till

golden brown. 13. Mix curd, chilli powder,

coriander powder and salt. 14. Add to brown onion. 15. Cook for few minutes. 16. Add potatoes. 17. Simmer for 10 minutes. 18. Serve hot, garnished wit

chopped green coriander. 19. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare alu jeera Standards (How Well): Uniform size of potato cut pieces maintained Consistency, texture and taste well maintained. Alu jeera prepared as per standard.

� Concept of alu jeera � Ingredients of alu jeera � Procedure � Safety precaution



Task Analysis

TASK. 4 Prepare baigan bhurta.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Collect and wash firm and fresh

brinjal 7. Roast brinjal evenly on fire with

skin 8. Remove skin and mash 9. Heat oil and gently fry the sliced

onion 10. Add mashed brinjal and cook 11. Add chopped garlic 12. Add turmeric, curries powder,

chilli powder and roast 13. Cook for few more minutes 14. Remove from fire and add

chopped onion and green chillies 15. Mix well 16. Correct seasoning for service 17. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare brinjal bhurta Standards (How Well): Firm and fresh brinjal selected. Evenly roasted. Consistency and taste well maintained.

� Concept brinjal bhurta � Roasting method � Process of skimming

the brinjal � Ingredients of brinjal

bhurta � Procedure � Safety precaution

Tools/equipment: • Chopping board • Vegetable knife • Work table with sink • Gas range electric or coal • Pots and pans Safety: • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 5 Prepare malai kofta.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Prepare kofta of chhena, chopped

green chili, coriander, salt pepper and little corn flour.

7. Deep fry until slightly golden brown.

8. Heat ghee, sweat sliced onion and blend to smooth paste.

9. Heat the onion paste; add garlic and ginger paste, chilli powder, turmeric powder, little garam masala, cardamom, clove, bay leaf.

10. Add chopped tomato, salt cook until fat leaves the gravy.

11. Add kaju, magaj paste, little cream, butter,

12. Correct the seasoning, serve with kofta.

13. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare malai kofta Standards (How Well):

Consistency, texture and taste well maintained.

Malai kofta prepared as per standard.

� Concept of malai kofta � Ingredients of malai

kofta � Procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Work table with sink • Grinder Safety: • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 6 Prepare palak paneer.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Cut paneer into cubes or other

shapes as per the standard of an outlet

7. Heat oil and fry paneer together brown colour and remove from fire

8. Heat oil separately in another pan and fry chopped ginger and garlic

9. Add chilli powder and whole green chillies

10. Add hygienically washable roughly chopped spinach

11. Add salt and cook for few minutes to tenderize the spinach

12. Add water if too dry 13. Cover and cook the spinach 14. Mash spinach in a grinder 15. Put it 16. Put it cook on to the pot add

paneer cubes and bring to boil 17. Remove from fire garnish with

chopped coriander leaves 18. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare palak paneer Standards (How Well): Paneer fine cut. Fried to till uniform color of golden brown. Thickness and consistency of palak well maintained.

� Concept palak paneer � Types � Cutting shapes for palak

paneer � Ingredients of palak

paneer � The process of washing

palak � Procedure � Safety precaution



Task Analysis

TASK. 7 Prepare kadai vegetable.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Blanch carrot, cauliflower,

green beans, peas, and potato. 7. Chop ginger, garlic, and

tomatoes, chilli, spring onion. 8. Heat oil in a pan, fry ginger,

garlic, green chilli. 9. Add turmeric powder and little

chilli powder. 10. Add vegetable and cook, if

required water to be added, until tender.

11. Add chopped capsicum, spring onion.

12. Add salt to taste. 13. Sprinkle garam masala. 14. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare kadai vegetable. Standards (How Well):

Consistency, texture and taste well maintained.

Kadai vegetable prepared as per standard.

� Concept of kadai vegetable

� Ingredients of kadai vegetable

� Vegetable cuting � Procedure � Safety precaution



Task Analysis

TASK. 8 Prepare vegetable jhalfrezi.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Cut and prepare potato fingers. 7. Wash and chop beans, cabbage,

capsicum and carrots except potatoes.

8. Heat oil; add cumin and whole red chillies and sauté.

9. Add all the vegetables, salt, pepper and ginger.

10. Stir well. Cover with lid and cook on slow fire till almost tender.

11. Add tomato puree and white vinegar.

12. Cook till done. 13. Remove from fire. 14. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare vegetable jalfrezi. Standards (How Well): Vegetable jalfrezi prepared as per standard. Consistency, texture and taste well maintained.

� Concept of vegetable jalfrezi

� Ingredients of vegetable jalfrezi




Task Analysis

TASK. 9 Prepare shahi korma.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Blend coconut, green chillies,

onions, ginger, turmeric and coriander leaves to a fine pest in a blender.

7. On a pan roast the fennel, cinnamon, cloves cardamoms and poppyseeds.

8. Cool and put in blender to make a fine powder.

9. In a pan put just enough water to cover the vegetables with bay leaves and salt and cook.

10. Once the vegetables are tender and the water evaporated add the coconut-onion paste.

11. Stir cook for 2-3 minutes. 12. Add the powdered seeds and

clarified butter. 13. Stir well for 5 minutes. 14. Transfer to a dish and serve with

roti. 15. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare shahi korma. Standards (How Well): Shahi korma prepared as per standard. Consistency, texture and taste maintained.

� Concept of vegetable

shahi korma � Ingredients of shahi

korma � Procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Work table with sin Safety: • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 10 Prepare alu dum.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Collect washed potatoes. 7. Boil potatoes with skin. 8. Peel after boiling. 9. Cut into half length wise 10. Scoop the center and fill with

prepared stuffing. 11. Put 2 halves together with stick 12. Fry till light brown. 13. Put into prepared gravy and

cook further for 20 minutes. 14. Serve garnished with chopped

coriander leaves. 15. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare alu dum. Standards (How Well): Consistency, texture and taste well maintained. Uniform size potato cut pieces maintained. Alu dam prepared as per standard.

� Concept of alu dam � Types of potatoes � Types of curry as gravy � Ingredients of alu dum � Procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen set knife • Work table with sink Safety: • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 11 Prepare alu bhaji.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Collect washed potatoes. 7. Boil and peel potatoes. 8. Cut into small pieces. 9. Chop onion. 10. Heat oil and add cumin and

turmeric. 11. Fry 2-3 minutes. 12. Add chopped onion and fry till

golden brown. 13. Mix curd, chilli powder, coriander

powder and salt. 14. Add to brown onion. 15. Cook for few minutes. 16. Add potatoes. 17. Simmer for 10 minutes. 18. Serve hot, garnished wit chopped

green coriander. 19. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare alu bhaji. Standards (How Well): Texture and taste well maintained. Alu bhaji well prepared as per standard.

� Potato and its types � Boiling process and

time � Ingredients of alu bhaji � Procedure � Safety precaution

Tools/equipment: • Chopping board. • Kitchen knife set. • Work table with sink. Safety: • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 12 Prepare alu govi.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Boil the potatoes allow to cool and

peel. 7. Cut into 2" dice, 8. Blanch the cauliflower in boiling

water for 2 minutes. 9. Allow the cauliflower to cool and

cut into ½ " florets. 10. Heat the oil in a pan and add the

mustard seeds, cumin, fenugreek and red chillies.

11. Add the onions and green chillies stir and fry until golden brown.

12. Add the cauliflower, reduce heat, cover the pan and cook 5-6 minutes.

13. Add the potatoes, turmeric, cumin coriander and salt.

14. Stir gently until all the ingredients are thoroughly mixed.

15. Cover the pan cook for 5-6 minutes. 16. Garnish with chopped coriander

leaves. 17. Serve immediately. 18. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare alu govi. Standards (How Well): Uniform size of vegetable cut well maintained. Alu govi prepared as per standard.

� Concept of alu govi � Ingredients of alu govi � Procedure � Safety precaution



Task Analysis

TASK. 13 Prepare palak kofta.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Clean, wash and par boil spinach

leaves. 7. Keep cool, and then squeeze out

as much water from the spinach as possible and mash.

8. Grind poppy seeds and cashew nuts to a paste.

9. Mix all remaining ingredients \for the koftas with the paste and spinach.

10. Divide mixture into portions. 11. Form balls by rolling each portion

between the palms. 12. Heat oil in a kadhai and deep-fry

the balls. Keep aside. 13. Prepare gravy. 14. Before serving add the koftas to

the gravy and simmer for a few minutes.

15. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare palak kofta Standards (How Well): Consistency, texture and taste well maintained. Palak kofta prepared as per standard.

� Concept of palak kofta � Ingredients of palak

kofta � Procedure � Safety precaution



Task Analysis

TASK. 15 Prepare shahi paneer.




and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy 6. Roast paneer in oil. 7. Blend coconut, green chillies,

onions, ginger, turmeric and coriander leaves to a fine pest in a blender.

8. Cool and put in blender to make a fine powder.

9. Once the paneer are tender and the water evaporated add the coconut-onion paste.

10. Stir cook for 2-3 minutes. 11. Add the powdered seeds and

clarified butter. 12. Stir well for 5 minutes. 13. Fry the leeks, garlic, ginger and

spices in the oil until soft. 14. Add the grated coconut and cook

gently. 15. Serve on a bed of rice. 16. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare shahi paneer. Standards (How Well): Consistency, texture and taste well maintained. Dhingri shahi paneer prepared as per standard.

� Concept of shahi paneer � Ingredients of shahi

paneer � Procedure � Safety precaution

Tools/equipment: • Chopping board • Vegetable knife • Work table with sink • Grinder Safety: • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene


Part 3.8: Preparation of Rice and Biryani Description It provides skills and knowledge necessary for the preparation of various Indian food items of rice and biryani such as tomato mint rice, curd rice, pulao, mutton biryani, vegetable biryani, butter rice, saffron rice, lemmon rice, tamarind rice, kanchidum biryani, and mutter pulao. Duration : 25 hours

Competencies

1. Prepare tomato mint rice 2. Prepare vegetable pulao 3. Prepare chicken/mutton biryani 4. Prepare kashmire pulao 5. Prepare vegetable biryani 6. Prepare steam/plain rice 7. Prepare saffron(Keshari) rice 8. Prepare haidrabadi biryani 9. Prepare peas/mutter pulao


Task Analysis

TASK. 1 Prepare tomato mint rice.




and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Add half the water to the tomatoes. 7. Cook for few minutes. 8. Mash well and strain. 9. Grind ginger, garlic and mint. 10. Mix with tomato juice. 11. Cut slice onion and keep aside. 12. Heat oil, fry onion till brown. 13. Add cloves and pepper corns. 14. Add rice and fry well. 15. Add tomato juice and remaining

water and cook the rice. 16. Add salt to taste. 17. Cook till done. 18. Garnish with browned onions and

chopped coriander. 19. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare tomato mint rice. Standards (How Well): Texture, color and taste well maintained. Tomato mint rice prepared as per standard.

� Concept of mint rice � Types of rice items � Concept of tomato

mint rice � Ingredients of tomato

mint rice � Procedure � Safety precaution

Tools/equipment: • Chopping board • Kitchen knife set • Grinder Safety: • Use of knives-proper method of holding and cutting ingredients • Use of blender and its corrections • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 2 Prepare vegetable pulao.




and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Shell peas. 7. Break cauliflower into flowerets. 8. Slice onions. 9. Peel and cut carrots into long thin

slices. 10. String and cut beans into long slices. 11. Wash and drain rice, keep aside. 12. Heat oil or fat, fry onions till crisp

and remove. 13. Fry vegetables and remove. 14. Add whole spices and rice; fry well. 15. Add vegetable stock and cook. 16. Make a well in the center when rice

is ¾ done. 17. Add vegetables, cover wit lid and

cook on a slow fire or in a oven. 18. Cook till rice and vegetables are

tender. 19. Mix well and serve hot, garnished

with fried onions. 20. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare vegetable pulao. Standards (How Well): Texture, color and taste well maintained. Vegetable pulao prepared as per standard.

� Concept of vegetable pulao

� Ingredients of vegetable pulao




Task Analysis

TASK. 3 Prepare chicken/mutton biryani.




and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Clean and cut meat and soak in curd. 7. Roast and make powder spices of

cloves, cardamom, cinnamon and peppercorns.

8. Make paste in grinder of red chillies, onion, ginger, garlic and green chillies.

9. Heat oil, add sliced onion and add ground spices then fry.

10. Add meat fry well, put remaining curd, salt, ground poppy seed and cook gently till meat is tender.

11. Add powder spices and remove from fire.

12. Prepare fry onions and keep aside. 13. Fry spices, when crackle, add rice

and fry a few minutes longer. 14. Add salt and double the quantity of

water, cook till all moisture has evaporated, and remove from fire.

15. Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice.

16. Serve hot, garnished with fried onions and nuts.

17. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare chicken/mutton briyani. Standards (How Well): Chicken/mutton briyani prepared as per standard. Texture, color and taste well maintained.

� Concept of chicken mutton biryani

� Ingredients of chicken mutton biryani


Tools/equipment: • Chopping board • Kitchen knife set • Grinder Safety: • Practice personal hygiene • Practice kitchen hygiene.


Task Analysis

TASK. 4 Prepare kashmire pulao.




and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Heat ghee temper whole garam

masala 7. Soak rice for 20 min, drain water,

add to 8. heat ghee. 9. Stir continuously. 10. Season with salt & sugar 11. Add boiling water (equal to rice)

bring to boil, until all the water absorb by rice

12. Reduce heat, cover with damp cloth. 13. Peel and slice apple, slice glace

cherries, halves and deep fry kaju. 14. Remove cloth stir, add fruits and

nuts, covered again 15. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare kashmire pulao. Standards (How Well): Texture, color and taste well maintained. Kashmire pulao prepared as per standard.

� Concept of kashmire pulao

� Ingredients of kashmire pulao



Task Analysis


TASK. 5 Prepare vegetable biryani.




and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Grind together, coconut, cumin,

and turmeric, chilli, onion and extract milk.

7. Clean and soak rice and split green gram.

8. Prepare vegetables and blanch tomatoes.

9. Heat oil, cook peas and carrots for 5 minutes.

10. Add blanched tomatoes and salt. 11. Cook till tender. 12. Boil, peel and slice potatoes, fry in

hot oil till brown and remove. 13. Fry rice and gram add coconut

milk and vegetable stock above rice.

14. Add cooked vegetable, curd and salt when rice is ¾ cooked.

15. Cooked on a slow fire with the lid, when dry, remove.

16. Serve garnished with fried potatoes, sultana, cashew nuts and peanuts.

17. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare vegetable biryani. Standards (How Well): Vegetable biryani prepared as per standard. Texture, color and taste well maintained.

� Concept of vegetable biryani

� Ingredients of vegetable biryani




Task Analysis

TASK. 6 Prepare steam/plain rice.




and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Wash and soak rice, keep aside. 7. Bring water to boil in steaming

container. 8. Add rice into container and lid it. 9. Steam the rice till cooked. 10. Switch off the fire. 11. Remove the rice container. 12. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare steam/plain rice Standards (How Well): Texture, color and taste well maintained. Steam/plain rice prepared as per standard.

� Concept of steam or plain rice

� Ingredients of plain rice � Procedure � Safety precaution



Task Analysis

TASK. 7 Prepare saffron(Keshari) rice.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Boil the rice in the water for 5

minutes until half cooked. 7. Add the sugar and stir well. 8. Lower the heat, add ghee and

continue cooking. 9. Soak the saffron in 15 ml hot

water for 10 minutes. 10. Add to the cooked rice with

cloves, raisins and nuts. 11. Stir well, cover and leave over a

low heat for 5-10 minutes. 12. Sprinkle with cardamom before

service. 13. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare saffron (Keshari) rice. Standards (How Well): Saffron rice prepared as per standard. Color, texture and taste well maintained.

� Concept of saffron rice � Ingredients of saffron rice � Procedure � Safety precaution



Task Analysis

TASK. 8 Prepare haidrabadi biryan.




and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Clean and cut meat and soak in curd. 7. Roast and make powder spices of

cloves, cardamom, cinnamon and peppercorns.

8. Make paste in grinder of red chillies, onion, ginger, garlic and green chillies.

9. Heat oil, add sliced onion and add ground spices then fry.

10. Add meat fry well, put remaining curd, salt, ground poppy seed and cook gently till meat is tender.

11. Add powder spices and remove from fire.

12. Prepare fry onions and keep aside. 13. Fry spices, when crackle, add rice

and fry a few minutes longer. 14. Add salt and double the quantity of

water, cook till all moisture has evaporated, and remove from fire.

15. Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice.

16. Serve hot, garnished with fried onions and nuts and boiled eggs.

17. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare haidrabadi biryani. Standards (How Well): Color, texture and taste well maintained. Haidrabadi biryani prepared as per standard.

� Concept of haidrabadi biryani

� Ingredients of haidrabadi biryani


Tools/equipment: • Chopping board • Kitchen knife set • Grinder Safety: • Use of blender and its corrections


Task Analysis

TASK. 9 Prepare mutter pulao.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Wash and soak pulao rice. 7. Drain rice. 8. Shell peas, and keep aside. 9. Cut slice onions. 10. Heat oil, fry sliced onions till

golden brown and remove. 11. Fry whole spices, add rice and

fry well. 12. Add peas, keep continue frying

for 2-3 minutes. 13. Add stock or hot water, double

the amount of rice. 14. Add salt to taste, cover and

cook. 15. Finish off as for fried rice. 16. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare peas/mutter pulao Standards (How Well): Color, texture and taste well maintained. Peas/mutter pulao prepared as per standard.

� Concept of peas or mutter pulao

� Ingredients of peas or mutter pulao




Part 3.9: Preparation of Desserts and Sweets

Description It provides skills and knowledge necessary for the preparation of various Indian food items of desserts and sweets such as gulabjamun, gajar ki halwa, rasmalai, julebi, bundi laddurasbari, kaju barfi, sikarni, and kulfi. Duration : 30 hours

Competencies

1. Prepare gulabjamun 2. Prepare gajar ki halwa 3. Prepare rasmalai 4. Prepare julebi/jeri 5. Prepare bundi laddu 6. Prepare rasbari 7. Prepare kaju barfi 8. Prepare sikarni 9. Prepare kulfi /faluda


Task Analysis TASK. 1 Prepare gulabjamun.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Make rough paste of khuwa 7. Mix flour to the paste. 8. Make round or barrel shape of

the mixer. (Can put cardamom seeds inside)

9. Make sugar syrup. 10. Heat oil. 11. Fry the balls till brownish in

colour. 12. Keep soak in sugar syrup and

serve hot. 13. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare Gulabjamun. Standards (How Well): Soft and spongy produced. Consistency of the sugar syrup well maintained. Brownish in colour well maintained. Gulabjamun prepared as per standard.

� Concept of Indian desserts

� Types of desserts � Concept of gulabjamun � Ingredients of

gulabjamun � Mixing procedure � Safety precaution

Tools/equipment: • Kitchen knife set • Tray Safety: • Practice personal hygiene. • Practice kitchen hygiene. • Practice kitchen safety rules.


Task Analysis TASK. 2 Prepare gajar ki halwa.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Collect and wash carrots. 7. Peel the outer skim with a

peeler. 8. Grate the carrot. 9. Squeeze the grated carrot to

drain water. 10. Heat oil. 11. Fry the carrot. 12. Add milk and cook till carrot is

tender. 13. Add sugar. 14. Add chopped cashew nuts,

raisins/ khuwa. 15. Serve hot. 16. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare gajar ki haluwa. Standards (How Well): Texture, color and consistency well maintained. Gajar ki haluwa prepared as per standard.

� Concept of gajar ki

halwa � Ingredients of gajar ki

halwa � Mixing procedure � Safety precaution



Task Analysis TASK. 3 Prepare rasmalai.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Curdle the milk. 7. Add some flour or rice flour. 8. Prepare balls or oval shapes. 9. Boil the milk and reduce to

make thick. 10. Add sugar as per taste. 11. Add roundels of mixture made. 12. Cook till roundels are well

soaked. 13. Remove from fire and put into

clean container. 14. Sprinkle chopped almonds,

pistachio and saffron. 15. Allow to cold serve. 16. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare rasmalai. Standards (How Well): Soft and spongy produced. Texture, color and consistency well maintained. Rasmali prepared as per standard.

� Concept of rasmali � Difference between

rasbari and rasmalai. � Shapes of rasmalai � Ingredients of rasmali � Mixing procedure � Safety precaution



Task Analysis TASK. 4 Prepare julebi/jeri.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Prepare a thick batter of flour,

salt, curd and water. 7. Allow the mixture to ferment

for 7 hours. 8. Boil the sugar to get syrup; cool

add rose water. 9. Add soda bicarbonate to batter. 10. Heat ghee for deep fry, force

batter through a piping bag to form spirals,

11. Deep fry till golden brown add soak in syrup.

12. Keep records.

Standards (How Well): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Standards (How Well): Prepare julebi/jeri. Standards (How Well): Texture, color and consistency well maintained. Julebi/jeri prepared as per standard.

� Concept of julebi � Ingredients of julebi � Mixing procedure � Safety precaution

Tools/equipment: • Kitchen knife set • Kadhai, spider • Mixing bowl Safety: • Practice personal hygiene. • Practice kitchen hygiene. • Practice kitchen safety rules.


Task Analysis TASK. 5 Prepare bundi laddu.

Tools/equipment: • Kitchen knife set • Tray Safety: • Practice personal hygiene. • Practice kitchen hygiene.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Mix well gram flour with water. 7. Make sugar syrup and keep it

warm. 8. Heat oil and pass the batter in

drop through sieve. 9. Fry gently. 10. Drop the fried bundies into

warm sugar syrup. 11. Let it cook in syrup. 12. Add chopped almonds and

pistachio. 13. Form into laddu shape. 14. Serve as required. 15. Keep records.

Standards (How Well): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Standards (How Well): Prepare bundi laddu. Standards (How Well): Soft and spongy bundies produced. Texture, colour, round size and consistency well maintained. Bundi laddu prepared as per standard.

� Concept of bundi laddu � Ingredients of bundi

laddu � Mixing procedure � Safety precaution


Task Analysis TASK. 6 Prepare rasbari.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Curdle the milk using curd. 7. Break the curdle milk into

small granules. Cow milk is better as buffalo milk has extra fat content.

8. Add some flour or rice flour to make binding easy of curdled milk.

9. Drain any excess water from the mixer.

10. Make round balls of the mixer. 11. Dip into sugar syrup. 12. Keep the sugar syrup warm so

it does not become too thick. 13. Sprinkle water to keep syrup

light. 14. Take off from fire. 15. Allow cooling and adding rose

water. 16. Serve cold. 17. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare rasbari. Standards (How Well): Soft and spongy produced. Texture, color, shape and consistency well maintained. Rasbari prepared as per standard.

� Concept of rasbari � Ingredients of rasbari � Mixing procedure � Safety precaution



Task Analysis TASK. 7 Prepare kaju barfi.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Chop cashewnuts firmly or

make a paste with water in a grinder.

7. Make sugar syrup. 8. Make fine granules of khuwa

(reduced milk). 9. Mix khuwa, kaju paste with

syrup. 10. Pour the miser onto greased

tray. 11. Allow setting. 12. Cut into diamond shape and

serve with eatable silver foil. 13. Keep records.

Standards (How Well): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Standards (How Well): Prepare kaju barfi. Standards (How Well): Smooth, firm texture and taste well maintained. Shape, color and consistency well maintained. Kaju barfi prepared as per standard.

� Concept of kaju barfi � Types of barfi and its

shapes � Ingredients of kaju

barfi � Mixing procedure � Safety precaution



Task Analysis TASK. 8 Prepare sikarni.




equipment and ingredients 3. Prepare mise-en-place 4. Maintain personal hygiene 5. Keep work area clean and tidy. 6. Put curd in a muslin cloth and

hang for 5-6 hours to drain water.

7. Take out the curd put in a bowl. 8. Add some cream, black pepper

powder, saffron and blend well. 9. Add sugar to taste. 10. Serve cold with chopped

cashew nuts and pistachio on top.

11. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare sikarni. Standards (How Well): Smooth and consistency well maintained with thick sauce. Sikarni prepared as per standard.

� Concept of sikarni � Ingredients of sikarni � Mixing procedure � Safety precaution



Task Analysis

TASK. 9 Prepare kulfi /faluda.




equipment and ingredients. 3. Prepare mise-en-place. 4. Maintain personal hygiene. 5. Keep work area clean and tidy. 6. Dissolve corn flour with little

milk to form a paste. 7. Boil rest milk add, khuwa

powdered cardamom, almonds, pistachio, sugar, essence, and cool.

8. Cool it in fridge for 8 hours to set after pouring the mixture in kulfi moulds.

9. Keep records.

Condition (Given): Workstation comprising of: Cooking range, working table recipe, necessary tools, utensils and ingredients Task (What): Prepare kulfi/faluda. Standards (How Well): Texture, color and consistency well maintained. Kulfi/faluda prepared as per standard.

� Concept of kulfi/faluda � Ingredients of

kulfi/faluda � Mixing procedure � Safety precaution



References 1. Classic Indian Cuisine. Tiger Books International PCL, Twickenham, South Africa.

2. The Best Indian Recipes. Wendy Hobson, Book Palace, Daryagang, New Delhi.

3. The Theory of Cookery. Krishna Arora, Frank Bos. & Co. Pvt. Ltd., Daryagung, New.

Delhi.

4. Prasad Cooking with Indian Master. Allied Publishers Pvt. Ltd. New Delhi.

5. Indian Menus: a new one, everyday. Rupa and company, New Delhi.

Glossary used in the technical and vocational curricula Competency: A performance capability needed by workers in a specific area. Curriculum guide: A curriculum guide is a detail resource for teachers to conduct training programs effectively. The guide intends to add the teacher in developing lesson plan, handouts, training manuals, and evaluation criteria etc, which are basic elements in the teaching learning process. Curriculum: A plan for providing sets of learning opportunity to achieve broad goal and related specific objectives for an identifiable population serves by a single school center. DACUM: Developing A Curriculum. DACUM is a technique that uses a group consultative process to identify the competencies relevant to a particular occupation. These competencies are then built on to form a vocational curriculum. Duty: is an arbitrary clustering of related tasks in to broad functional area or general area of responsibility. Enabling Objective: The Objectives are defined as to set for guiding the teacher and students to attain the end result of the particular unit of work or lesson. Instructional Guide: is a well-planned and structured document for the instructor to deliver effective instruction so that trainees can attain learning is objectives as per training standards. Module: A module is defined as a specific learning material. Modules are essentially self-contained. Self-instructional packages, with learning paced by each learner according to his/her individual ability and needs. A module covers either a single element of subject matter content or a group of content elements forming a discrete unit of subject matter or area of skills. Occupational Analysis: is a process used to identify the duties and tasks that are important to workers in any given occupation. A number of alternative and acceptable approaches to occupational analysis are available. Program guide: A program guide is a comprehensive resource for teachers, planners, and top-level management for planning and implementation of any training programs.


Program Objectives: The objectives are set in a broad way to target to achieve mastery learning of the complete occupation. Related Technical Knowledge: Knowledge essential to perform a task/ step in complete, accurate and safe manner. Skill: The ability to perform on occupational task with the degree of proficiency required for a given occupation Step: The smallest discrete or observable aspect of a task. Task Analysis: Task analysis is the process of identifying and writing down the specific skills, knowledge and attitudes that distinguish someone who performs a task competently from someone who cannot perform the task at all. Task: A unit of work complete in itself that forms a logical part of on occupation. It can be broken down into discrete steps. Terminal Performance Objective: The objectives set to attain at the end of the training completion. It includes condition, unit of work and standard of teaching and learning.

indian cook final-2007 - ctevt

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