Hospitality - Directorate General of Employment & Training
Hospitality - Directorate General of Employment & Training
Hospitality - Directorate General of Employment & Training
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Practical Competencies<br />
Underpinning Knowledge(Theory)<br />
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4. Choley Bhaturey ( Curried Chick<br />
Peas with Fried Bread)<br />
5. Basen Curry (Punjabi)<br />
6. Sangare Wali Curry<br />
7. Sarsoo da Sagg<br />
8. Shahee Paneer<br />
9. Ginger Paneer<br />
10. Malaee K<strong>of</strong>ta<br />
11. Channa Masala<br />
12. Dry Fruit Vegetable<br />
13. Pease and Cheese Vegetable<br />
14. Beet Root Vegetable<br />
15. Bhaine de K<strong>of</strong>te and Vegetable<br />
16. Dal Amritsari<br />
17. Dal Makani<br />
18. Rajma<br />
Prepare different types <strong>of</strong> Puree<br />
1. Simple puree<br />
2. Peethi wali puree<br />
3. Palak puree<br />
4. Bathue and Methi wali puree<br />
5. Aloo puree<br />
6. Makki di Puree<br />
Prepare different types <strong>of</strong> rice<br />
1. Plain Rice<br />
2. Veg. Pulao<br />
3. Peas Rice<br />
4. Multi colour Rice<br />
5. Sweet Rice<br />
6. Special Kichree<br />
Prepare Potato Tikkee and Pakoras<br />
Prepare different types <strong>of</strong> Lassi<br />
1. Namkeen Lassi<br />
2. Hing Wali Lassi<br />
3. Azwain Wali lassi<br />
4. Cucumber Wali lassi<br />
5. Kesar Wali Lassi<br />
6. Dry Fruit Lassi<br />
Prepare different types <strong>of</strong> Halwa and<br />
Kheers<br />
1. Malai Wala Halwa<br />
the quality <strong>of</strong> product and<br />
precautions.<br />
Different types <strong>of</strong> Purees.<br />
Ingredients, tools and equipment<br />
used in preparation <strong>of</strong> Purees.<br />
Method for preparation <strong>of</strong> Purees.<br />
Factors affecting the quality <strong>of</strong><br />
product and precautions.<br />
Different types <strong>of</strong> Rice. Ingredients,<br />
tools and equipment used in<br />
preparation <strong>of</strong> Rice. Method for<br />
preparation <strong>of</strong> Rice. Factors affecting<br />
the quality <strong>of</strong> product and<br />
precautions.<br />
Different types <strong>of</strong> Lassi. Ingredients,<br />
tools and equipment used in<br />
preparation <strong>of</strong> Lassi. Method for<br />
preparation <strong>of</strong> Lassi. Factors<br />
affecting the quality <strong>of</strong> product and<br />
precautions.<br />
Different types <strong>of</strong> Halwa/ Kheer.<br />
Ingredients, tools and equipment<br />
used in preparation <strong>of</strong> Halwa/ Kheer.<br />
Method for preparation <strong>of</strong> Halwa/<br />
25
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