National Instructional Media Institute (NIMI)
Cook-Tandoori Cuisine: Sector: Hospitality (For Modular Employable Skills) - Chennai National Instructional Media Institute (NIMI) 2009 - 100
Contents :
1.Practical
-Prepare Chicken Tikka and Vegetables cutlet
-Cutting Of chicken
-Prepare Tandoori Breads -I
-Prepare Tandoori Breads -II
-Prepare Chicken in Different Methods of Cooking
-Prepare Roti ,Dal Makhni ,Tandoori Chicken Leg ,seekh Kebab
-Prepare Aloo Paratha ,palak Paneer ,Tandoori Chicken and paneer Kofta Curry
-Prepare Kebabs
-Prepare Fish Dishes
-Prepare Makki Di Roti ,Sarson ka saag ,Rajma and lassi Patiala
-Prepare Bhatuway ki Roti ,Navratan Korma ,Machcher Jhol and Mohanthal
-Prepare Methi ki Roti ,Gobi Mutter masala, Chena masala & Bagara & Baingain
-Prepare Sea Foods
-Prepare Stuffed Masala Kulcha ,Chicken manchurian ,Mutton Biryani ,Rogan Josh
2.Theory
-Hyiene ,safety ,Receiving of Commodities
-Meat -I
-Tandoori Cuisine /Equipments
-Methods of Cooking
-Cooking
-Meat -II (Cuts of Lamb and Beef)
-Cuts of Vegetables
-Meat -III(Cuts of Pork)
-Meat -IV (fish )
-Meat Cooking
-Commodities
-Stock /Soup
-Sauce
-Salad
3.Assignment & Test
MES89
National Instructional Media Institute (NIMI)
Hospitality
641.572 / COO
Cook-Tandoori Cuisine: Sector: Hospitality (For Modular Employable Skills) - Chennai National Instructional Media Institute (NIMI) 2009 - 100
Contents :
1.Practical
-Prepare Chicken Tikka and Vegetables cutlet
-Cutting Of chicken
-Prepare Tandoori Breads -I
-Prepare Tandoori Breads -II
-Prepare Chicken in Different Methods of Cooking
-Prepare Roti ,Dal Makhni ,Tandoori Chicken Leg ,seekh Kebab
-Prepare Aloo Paratha ,palak Paneer ,Tandoori Chicken and paneer Kofta Curry
-Prepare Kebabs
-Prepare Fish Dishes
-Prepare Makki Di Roti ,Sarson ka saag ,Rajma and lassi Patiala
-Prepare Bhatuway ki Roti ,Navratan Korma ,Machcher Jhol and Mohanthal
-Prepare Methi ki Roti ,Gobi Mutter masala, Chena masala & Bagara & Baingain
-Prepare Sea Foods
-Prepare Stuffed Masala Kulcha ,Chicken manchurian ,Mutton Biryani ,Rogan Josh
2.Theory
-Hyiene ,safety ,Receiving of Commodities
-Meat -I
-Tandoori Cuisine /Equipments
-Methods of Cooking
-Cooking
-Meat -II (Cuts of Lamb and Beef)
-Cuts of Vegetables
-Meat -III(Cuts of Pork)
-Meat -IV (fish )
-Meat Cooking
-Commodities
-Stock /Soup
-Sauce
-Salad
3.Assignment & Test
MES89
National Instructional Media Institute (NIMI)
Hospitality
641.572 / COO