Culinary arts – definition; purchase and storage of food; hygiene- personal & kitchen; preparation of food; kitchen brigade system; kitchen equipments; different types of knives and how it is used in cuts; mother sauces; list of spices and introduction to different types of cuisine. Inventories and indents, costing and pricing.
Basic Recipes
Starters:- Palak Starter, Paneer Tikka, Reshmi Kabab, Chicken Tikka, Chicken Tandoori, Pahadi Kabab, Pudina Kabab.
Snacks:- Misal Pav, Punjabi Samosa, Kothimbir Vadi, Toast Sandwich, Pav-Bhaji, Mayo Veg/Chicken Roll, Kheema Pattice, Dosa, Masala Dosa & Idli.
Basic Indian Gravies:- red gravy, yellow gravy, white gravy, green gravy, butter gravy, and brown gravy.
Vegetarian:- Mutter Paneer, Paneer Makhani, Paneer Malai, Paneer Hyderabadi Kofta, Veg Jalfrezi, Chole-Bhature, Veg Kolhapuri, Kashmiri Dum Aloo, Puri Bhaji, Veg Kadai.
Dals:- Dal fry/tadka, Dal Makhani, Masala Dal, Panchmel Dal, Sambhar.
Non Vegetarian Curries:- Chicken Achari, Butter Chicken, Malwani Chicken/Mutton, Chicken/Mutton Kolhapuri, Mutton Kheema, Chicken Rara Masala, Chicken Handi, Kadai Chicken, Fish Curry, Prawn Masala.
Rice dishes:- Khichadi,Prawn pulav, Veg pulav,Masala bhat,Hyderabadi chicken/mutton/veg biryani, Chcken tikka biryani,Steam rice, Lemon rice.
Rotis:- Tandoori roti Butter naan, Garlic naan, Kulcha Lachha paratha, veg paratha, Aloo paratha, Missi roti, Chappati/ phulka.
Chutneys:- green chutney,red chutney, sweet chutney, Dahi pudina chutney, South Indian coconut chutney, green(pani-puri) water, Garlic-peanut chutney.
Preparing ground spices:- Sambhar masala, chat masala, garam masala, chole masala.
Continenetal: Pasta in béchamel sauce/tomato base, Crispy chicken, Cottage cheese croquette in pesto sauce.Caesar salad, Chicken fried rice, Chicken 65, Schezwan noodles.
Soups:- Cream of Tomato soup,Chicken/Veg manchow soup.