000			01711nam a22002177a 4500
999			_c1678 _d1678
003			OSt
005			20190429165633.0
008			180822b ||||| |||| 00| 0 eng d
020			_aMES89
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-Tandoori Cuisine: Sector: Hospitality (For Modular Employable Skills)
260			_aChennai _bNational Instructional Media Institute (NIMI) _c2009
300			_a100
504			_aContents : 1.Practical -Prepare Chicken Tikka and Vegetables cutlet -Cutting Of chicken -Prepare Tandoori Breads -I -Prepare Tandoori Breads -II -Prepare Chicken in Different Methods of Cooking -Prepare Roti ,Dal Makhni ,Tandoori Chicken Leg ,seekh Kebab -Prepare Aloo Paratha ,palak Paneer ,Tandoori Chicken and paneer Kofta Curry -Prepare Kebabs -Prepare Fish Dishes -Prepare Makki Di Roti ,Sarson ka saag ,Rajma and lassi Patiala -Prepare Bhatuway ki Roti ,Navratan Korma ,Machcher Jhol and Mohanthal -Prepare Methi ki Roti ,Gobi Mutter masala, Chena masala & Bagara & Baingain -Prepare Sea Foods -Prepare Stuffed Masala Kulcha ,Chicken manchurian ,Mutton Biryani ,Rogan Josh 2.Theory -Hyiene ,safety ,Receiving of Commodities -Meat -I -Tandoori Cuisine /Equipments -Methods of Cooking -Cooking -Meat -II (Cuts of Lamb and Beef) -Cuts of Vegetables -Meat -III(Cuts of Pork) -Meat -IV (fish ) -Meat Cooking -Commodities -Stock /Soup -Sauce -Salad 3.Assignment & Test
650			_aHospitality
700			_aDGET, MLE, Govt. of India
942			_2ddc _cBK