000			01514nam a22002177a 4500
999			_c1663 _d1663
003			OSt
005			20200110164634.0
008			180821b ||||| |||| 00| 0 eng d
020			_aMES91
028			_bNational Instructional Media Institute (NIMI) _c49148 _d10/07/2018 _q2018-19
040			_aBSDU _bEnglish _cBSDU
082			_a641.572 _bCOO
100			_aNational Instructional Media Institute (NIMI)
245			_aCook-South Indian Cuisine: Sector: Hospitality (For Modular Employable Skills)
260			_aChennai _bNational Instructional Media Institute (NIMI) _c2009
300			_a103
504			_aContents 1. Practical -Practicing the personal Hygiene, safety methods in Kitchen area, Prepare -Prepare south Indian Meal -Prepare Poori,Roti,Potato Masala and Idli - Dosa batter -Prepare Snacks -I -Prepare Tamilnadu Breakfast Menu -Prepare Different Pakora's Snacks-II -Prepare Snacks -III -Prepare Karnataka Cuisine -Prepare Andhra Cuisine -Prepare Kerala Cuisine -Prepare chettinadu Cuisine -Prepare Dosa -Prepare Oothapam, Pongal -Prepare tamil Nadu Sweets and Snacks 2. Theory -Hygiene ,Safety , Recieving of commodities -South Indian Cuisine -Identify the kitchen Utensils -Method of Cooking -Cuts of Vegetables -Indian Commodities -Indian Snacks -Karnataka Cuisine -Andhra Cuisine -Kerala Cuisine -Tamil nadu Cuisine -Stock / Soup -Sauce -Salad,Sandwich 3.Assignment & Test
650			_aHospitality
700			_aDGET, MLE, Govt. of India
942			_2ddc _cBK