Cook-Halwaie: Sector: Hospitality (For Modular Employable Skills)
By: National Instructional Media Institute (NIMI).
Contributor(s): DGET, MLE, Govt. of India.
Material type:
BookPublisher: Chennai National Instructional Media Institute (NIMI) 2009Description: 70.ISBN: MES92.Subject(s): HospitalityDDC classification: 641.572
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Contents :
-Prepare Paneer and Khoya
-Prepare Carrot Halwa,Sooji Halwa and Tomato Halwa
-Prapare Moong Dal Halwa,Beetroot Halwa and Doodhi Halwa
-Prepare Banana Halwa ,Pumkin Halwa and Mango Halwa
-Prepare Dharmrote,Chickoo Halwa and Apple Badam Halwa
-Prepare Cashew Halwa ,Apple-Banana -Carrot Halwa and Kasi Halwa
-Prepare Jackfruit Halwa ,Kerla Black Halwa and Maida Halwa
-Prepare Bengali Sweets -I
-Prepare Bengali Sweets -II
-Prepare Burfi Varieties
-Prepare Dry Fruit Sweets
Prepare Ladoos
Prepare Mohanthal,Patisa(Soan Papdi) and Mysore Pagu
-Prepare Gulab Jamun ,Besan Halwa and Therutipaal
-Prepare Tirunelveli Halwa ,Curnflour Halwa
2.Theory
-Hygiene ,safety ,Receiving of Commodities
-Methods of Cooking
-Methods of Cutting Vegetables
-Fruits
-Vegetables
-Milk
-Paneer,Khoya
-Bengali Sweets
-Indian Sweet
-Dry Fruit
-Laddu
-List of Indian Sweets
-Halwa
3. Assignment & Test
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