000			01712nam a22002177a 4500
999			_c1674 _d1674
003			OSt
005			20190429135328.0
008			180821b ||||| |||| 00| 0 eng d
020			_aMES90
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-Chinese (Veg. & Non Veg.): Sector: Hospitality (For Modular Employable Skills)
260			_aChennai _bNational Instructional Media Institute (NIMI) _c2009
300			_a104
504			_aContents Prepare Noodles and vegetable cutlet Prepare Chinese salads and soups Prepare Chinese soups Prepare chicken in different Methods of cooking Prepare chicken Noodles soup ,fried Noodles ,chicken fried rice and Gobi Manchurian Prepare Alva's Jook -turkey Style chow mein ,Chinese chicken fried rice and spring rolls Prepare Vegetable Pulao ,Vegetable Chow mein ,tossed Carrot ,Tossed beens and Chinese fruits salad Prepare Tomato Egg Drop Soup ,ladies Finger Fry ,Singapore Noodles and Egg Foo Yung Prepare Chicken Dishes Prepare Prawn Biryani ,mutton Briyani ,chilly chicken Fry and Saute Vegetables Prepare Chinese Rice Dishes Prepare Complete Chinese Menu 2.Theory -Hygiene ,Safety ,Receiving of Commodities -Salad -Stock /Soup -Meat -I (Chicken) -Method of Cooking -Chinese Cuisine -Cuts of Vegetables -Chinese Ingredients,sauces -Chinese Cookings Utensils -Meat II (Cuts of Beef and Lamb) -Meat -III ( Cuts of Pork) -Cooking -Meat Cooking -Eating with Chop wtick
650			_aHospitality
700			_aDGET, MLE, Govt. of India
942			_2ddc _cBK