000			01615nam a22002177a 4500
999			_c1673 _d1673
003			OSt
005			20190429111647.0
008			180821b ||||| |||| 00| 0 eng d
020			_aMES92
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-Halwaie: Sector: Hospitality (For Modular Employable Skills)
260			_aChennai _bNational Instructional Media Institute (NIMI) _c2009
300			_a70
504			_aContents : -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
650			_aHospitality
700			_aDGET, MLE, Govt. of India
942			_2ddc _cBK