National Instructional Media Institute (NIMI)
Cook-Chinese (Veg. & Non Veg.): Sector: Hospitality (For Modular Employable Skills) - Chennai National Instructional Media Institute (NIMI) 2009 - 104
Contents
Prepare Noodles and vegetable cutlet
Prepare Chinese salads and soups
Prepare Chinese soups
Prepare chicken in different Methods of cooking
Prepare chicken Noodles soup ,fried Noodles ,chicken fried rice and Gobi Manchurian
Prepare Alva's Jook -turkey Style chow mein ,Chinese chicken fried rice and spring rolls
Prepare Vegetable Pulao ,Vegetable Chow mein ,tossed Carrot ,Tossed beens and Chinese fruits salad
Prepare Tomato Egg Drop Soup ,ladies Finger Fry ,Singapore Noodles and Egg Foo Yung
Prepare Chicken Dishes
Prepare Prawn Biryani ,mutton Briyani ,chilly chicken Fry and Saute Vegetables
Prepare Chinese Rice Dishes
Prepare Complete Chinese Menu
2.Theory
-Hygiene ,Safety ,Receiving of Commodities
-Salad
-Stock /Soup
-Meat -I (Chicken)
-Method of Cooking
-Chinese Cuisine
-Cuts of Vegetables
-Chinese Ingredients,sauces
-Chinese Cookings Utensils
-Meat II (Cuts of Beef and Lamb)
-Meat -III ( Cuts of Pork)
-Cooking
-Meat Cooking
-Eating with Chop wtick
MES90
National Instructional Media Institute (NIMI)
Hospitality
641.572 / COO
Cook-Chinese (Veg. & Non Veg.): Sector: Hospitality (For Modular Employable Skills) - Chennai National Instructional Media Institute (NIMI) 2009 - 104
Contents
Prepare Noodles and vegetable cutlet
Prepare Chinese salads and soups
Prepare Chinese soups
Prepare chicken in different Methods of cooking
Prepare chicken Noodles soup ,fried Noodles ,chicken fried rice and Gobi Manchurian
Prepare Alva's Jook -turkey Style chow mein ,Chinese chicken fried rice and spring rolls
Prepare Vegetable Pulao ,Vegetable Chow mein ,tossed Carrot ,Tossed beens and Chinese fruits salad
Prepare Tomato Egg Drop Soup ,ladies Finger Fry ,Singapore Noodles and Egg Foo Yung
Prepare Chicken Dishes
Prepare Prawn Biryani ,mutton Briyani ,chilly chicken Fry and Saute Vegetables
Prepare Chinese Rice Dishes
Prepare Complete Chinese Menu
2.Theory
-Hygiene ,Safety ,Receiving of Commodities
-Salad
-Stock /Soup
-Meat -I (Chicken)
-Method of Cooking
-Chinese Cuisine
-Cuts of Vegetables
-Chinese Ingredients,sauces
-Chinese Cookings Utensils
-Meat II (Cuts of Beef and Lamb)
-Meat -III ( Cuts of Pork)
-Cooking
-Meat Cooking
-Eating with Chop wtick
MES90
National Instructional Media Institute (NIMI)
Hospitality
641.572 / COO