National Instructional Media Institute (NIMI) <br/><br/>
Cook-South Indian Cuisine: Sector: Hospitality (For Modular Employable Skills) 

 - Chennai  National Instructional Media Institute (NIMI)  2009 
 - 103 
<br/><br/>Contents<br/>1. Practical<br/>-Practicing the personal Hygiene, safety methods in Kitchen area, Prepare <br/>-Prepare south Indian Meal<br/>-Prepare Poori,Roti,Potato Masala and Idli - Dosa batter<br/>-Prepare Snacks -I<br/>-Prepare Tamilnadu Breakfast Menu<br/>-Prepare Different Pakora's Snacks-II<br/>-Prepare Snacks -III<br/>-Prepare Karnataka Cuisine<br/>-Prepare Andhra Cuisine<br/>-Prepare Kerala Cuisine<br/>-Prepare chettinadu Cuisine<br/>-Prepare Dosa<br/>-Prepare Oothapam, Pongal<br/>-Prepare tamil Nadu Sweets and Snacks<br/><br/>2. Theory<br/>-Hygiene ,Safety , Recieving of commodities<br/>-South Indian Cuisine<br/>-Identify the kitchen Utensils<br/>-Method of Cooking <br/>-Cuts of Vegetables <br/>-Indian Commodities<br/>-Indian Snacks<br/>-Karnataka Cuisine<br/>-Andhra Cuisine<br/>-Kerala Cuisine<br/>-Tamil nadu Cuisine<br/>-Stock / Soup<br/>-Sauce <br/>-Salad,Sandwich<br/><br/>3.Assignment & Test  
<br/><br/><label>ISBN: </label>MES91 
<br/><br/><label>Publisher. No.: </label> National Instructional Media Institute (NIMI) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality
<br/><br/><label>Dewey Class. No.: </label>641.572  / COO