MES - Indian Sweets, Snacks and Food - Asstistant Craftsman - Attendant Ethnic Indian Sweets

This book is part of the Instructional Material for Attendant – Ethnic Indian Sweets, Snacks & Fast Food course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Kitchen Clothes, general cleaning, Physical Layout, Receiving and storing, First aid, Personal Hygiene, Kitchen Knife, handling Kitchen Knife, Handling & Maintaining Equipments, Methods of cooking using Milk, Milk Products (part I) cream and Paneer, Milk Products (Part II) butter, MilkProducts (Part III) Khoya, Ilk Products (Part IV) condensed milk and evaporated milk, Sugar, Lentils, Fruits, Dry fruits, Indian Spice, Food Presentation, Food Packing, Food Safety and Quality, Basic Food Law, Preservation, Waste Disposal, Waste management, Positive Attitude and Indian Cuisine.

MES - Indian Sweets, Snacks and Food - Asstistant Craftsman - Namkeens & Savouries

This book is part of the Instructional Material for Assistant Craftsman - Namkeens & Savouries course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers (1) Bulk Cooking - II / Preparation of malpuas with Rabri, Savoury rounds with Roasted Corn and Capsicum filling (2) Preparing the Indent for Bulk cooking / Preparation of Savoury, Oats with Rice Flakes, Corn and Mushroom Savoury Souffie, (3) Preparation of Black eyed Beans with Savoury Rice and Savoury Kozukottai (4) Preparation of Savoury Vegetable Cake and Savoury Sweet Potato Soup (5) Waste Management and (6) Self Preparatin of Bulk Cooking.

MES - Indian Sweets, Snacks and Food - Asst. Craftsman - Indian Syrups & Thandai

This book is part of the Instructional Material for Assistant Craftsman - Indian Syrups & Thandai course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Kitchen Environment, Preparation of Indent, Kokum sherbets and Sugar Syrup, Orange - Mausambi Sherbet and Lemon Concentrate, Pineapple Squash, Jamoon Sherbet, Orange Squash and Ripe Mango Sherbets, Raw Mango Concentrate and Black Grape Sherbet, Rose Milk and Thandai , Rose Water Tonic (roohafza), Pista Milk Shake), Waste Management, Bulk Preparation of Orange, Mausambi Sherbet, Lemon Concentrate, Pineapple Squash, Jamoon Sherbet and Self preparation for Bulk Cooking.

MES - Indian Sweets, Snacks and Food - Assistant Craftsman - Bengali Sweets

This book is part of the Instructional Material for Assistant Craftsman - Bengali Sweets course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers (1) Practice Kitchen Environment (2) Prepare Intend / HACCP I, (3) Prpare Raj Bhoj / HACCP II (4) Practice Hygiend Kitchen Equipment (5) Prepare (6) Khoya and Paneer, (6) Ghee and Sweetended Condensed Milk (7) Sugar Syrup & Rasagolla (8) Chum Chum and Ras Malai (9) Chhana Murki and Nikhuti Rayesh (10) Kalakand and Cashew Barfi Rabri (11) Gajarer Halwa and Ladoos (12) Ice Cream Sandesh, Narkel Naru and Sweet parval (13) Malpoa, Orange Kheer and Malai Peda (14) Cleaning, Converting Portions, Practice Bulk Cooking, Waste Management etc.

MES - Indian Sweets - Craftsman - Namkeens & Savouries

This book is part of the Instructional Material for Craftsman - Namkeens & Savouries course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Namkeens & Savouries, Ingredients used in namkeens & Savouries, Oil, Storing and Keeping Oil, Boondi, Kozhukottai, Pakora, Murukku, Samosa, Portion Controlling, Preserving & Storing, Food Costing, Standardized Receipe and Waste Management.

MES - Indian Sweets - Craftsman - Indian Syrups and Thandai

This book is part of the Instructional Material for Craftsman - Indian Syrups and Thandai course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Costing, Preservation and Portioning of Kokum sherbets, Orange Mausambi Sherbet and Lemon Concentrate, Raw Mango Concentrate and Black grape Sherbet, Pineapple Squash and Jamoon Sherbet, Orange Squash and Ripe Mango sherbets, Converting portions of Rose Milk and Thandai, Rose Water Tonic and Pista Milk Shake, Bulk Preparation of Orange Mausambi Sherbet and Lemon Concentrate, Waste Management and Good Food Handling.

MES - Indian Sweets - Craftsman - Bengali Sweets

This book is part of the Instructional Material for Craftsman - Bengali Sweets course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skills (MES). It covers Important ingredients used in Bengali sweets, Origion of Rasagolla, Derivatives of Rosagolla, Origion of Paneer, Shelf Life of Paneer, Canning, General Canning Informaton, Origion of Sugar, Use & Benefits of Sugar, Nutritive Value in Sweets, Portion Controlling, Preserving & Storing, Food Costing, Standardized Receipt and Waste Management.

MES - Indian Sweets - Assistant Craftsman - Indian snacks

This book is part of the Instructional Material for Assistant Craftsman - Indian Snacks course under Indian Sweets, Snacks & Food sector under MES Scheme. It covers Kitchen Environment, Preparation of Indentm Hygiene of Kitchen Equipment, Preparation of Dhokla, Aaloo Kabuli, Masala Vada, Pakoda and Vada Kari, Gobi Samosa, Mint Chutney and Mix Vegetable Pakora, Muruku, Bread Pakora, Gobi Pakora, Bonda, Methi Pakora, Paneer Pakora, Mysore Bonda, baby Corn Pakora and Medhu Vada, Corn Kababs, Mint chutney and Curd Vada, sandwich Dhokla, Bread Winner and Kozhukatta, carrot Vada, Chena Vadai and Coconut Vada, Corn Kababs, Mint Chutney and curd Vada, Cutlet, Aloo Cutlet and Mutter Pakoda, Dal Ka Dhokla, gheria and Khandvi, Dal Toast, mathis and Mirchi Vada, Samosa, Mint Chutney and Peanut tikki, Masala Vada, Pakodas and Vada Kari, gobi Pakora, Methi Pakora, Paneer Pakora, Gobi Samosa, Mint Chutney and Mix Vegetable Pakora etc.

MES - Indian Sweets - Craftsman - Indian Chat

This book is part of the Instructional Material for Craftsman - Indian Chat Course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Portioning and Preserving of Paani Poori, converting of Portion for Chat masala, Curry Powder and Green Chutney, Costing, Portioning and Preservng Bhel Poori and Chatpatta Chat, Dhai Vada (Bhalla)and Dry Aloo Chat, Papdi Chat, Potato Curd Cooler, Preservation and Portioning of Samosa and Mint Chutney, costing, portioning and preserving of Dhai Sev Batata puri, green Chutney and instant Rava Handyo, Papdi Chat, Sev Puri and Ragada Puri, Paani Poori and Bhel Poori, Allo Pakora, Raj Kachori, Bulk cooking of gobi Pakora, Methi Pakora, Paneer Pakora, Chatpatta Chat, Dry Aloo Chat, Conversion of Portion / Bulk Cooking of Dhai Vada (Bhalla), Papdi Chat, Waste Management and good Food Handling.

MES - Indian Sweets - Assistant Craftsman - North Indian Food

This book is part of the Instructional Material for Craftsman - North Indian Food course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Kitchen Cleaning and Checklist, Preparation of Indent, Chapati Khorma, Hygiene of Kitchen Equipment, Preparatio of Khoya and Paneer, Poori and Potato Masala, Bathuway Ki roti, Gobi Mutter Masala, Methi Puri and Masala Dhal, Bhatoora and Chenna Masala, Boiled rice, Masala Dha and Bagara Baingain, Methi Ki Roti and Navratan Korma, Tomato Purao, Vegetable Raita and Dal Makhni, Plain Pulao, Palak Paneer, Gobi Manchurian and Fruit salad, Moong Dhal Kichadi, Coconut Chutney and Shahi Paneer, Convertion Portions, Bulk cooking, Preparation of Kashmir Pulao, gobi Manchurian and Gulab Jamun, Waste Management etc.

MES - Indian Sweets - Craftsman Indian Snacks

This book is part of the Instructional Material for Craftsman - Indian Snacks course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Nutritive Value and Intend of Samosa and Mint Chutney, Preservation and Portioning of Samosa and Mint Cutney, Dhokla, Aaloo Kabuli, Masala Vada, Pakodas and Vada Kari, Gobi Samosa, Mint Chutney and Mix Vegetable Pakora, Muruku, Bread Pakora,Gobi Pakora, Bonda, Methi Pakora,Paner pakora, Mysore Bonda, baby Corn Pakora and Medhu Vada, Converting portions of Samosa, Mint Cutney and Peanut Tikki, Masala Vada, Pakodas and Vada Kari, Bulk cooking of Gobi Pakora, Methi pakora and Paneer Pakora, Gobi Samosa, Mint cutney and Mix Vegetable Pakora, Waste Management and Good Food Handling.

MES - Indian Sweets - Asst. Craftsman - South Indian Snacks

This book is part of the Instructional Material for Assistant Craftsman - South Indian Snacks course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES

MES - Indian Sweets, Snacks and Food - Assistant Craftsman - Indian Deserts

This book is part of the Instructional Material for Assistant Craftsman - Indian Deserts under Indian Sweets, Snacks and Food Sector MES Scheme. It covers Kitchen Environment, Preparation of Indent, Preparation of Pal Payasam and Sugar Syrup, Hygiene of Kitchen Equipment, Preparation of Carrot Halwa and banana Custard, Preparation of Gulab Jamun and Phirmee, Preparation of Beetroot Halwa and Fruit Salad, Preparation of Semolina Pudding and vermicelli Pudding, Chocolate Burfi, Mohanthal and Milk Burfi, Preparation of Malpoa and Ghevar, Waste Management, Preparation of badam Burfi, Pista Burfi and Ladoos.

MES - Indian Sweets - Asst. Craftsman - South Indian Food

This book is part of the Instructional Material for Assistant Craftsman - South Indian Food course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Personal Hygiene, Receiving and Storing, good Manufacturing Practices (GMP), HACCP, Identification fo Equipments, handling & Maintaining Equipments, Milk, Method of Cooking, Grains Category, Lentils, Vegetables, Kitchen Knife, Importance of Packaging, Indian Spice, legislation Pertaining to Food Industries, Interrelation of 4 Ms in Ensuring Food and Work Place Safety, Decoration and Presentation fo Sweets / Hygiene and Sanitation Practices, basic Microbiology,Shelf Life, Waste Disposal, First Aid and South Indian Cuisine.

MES - Indian Sweets - Craftsman - South Indian Snacks

This book is part of the Instructional Material for Craftsman - South Indian Snacks course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Preparing Indent for Upma and coconut Chutney/Checklist, Nutritive Value, Portioning and Preserving of Upma and coconut Chutney, Costing, Preserving and Portioning of Potato chips and Banana Chips, Masala Vada, Pakodas and Vada Kari, Samosa, Mint chutney, Mix Vegetable Pakora, Muruku, Bread Pakora, Gobi Pakora, Adhirasam, sweet Pongal and Curd Vada, and Mysore Bonda.

MES - Indian Sweets - Assistant Craftsman - Ghee Based Sweets

This book is part of the Instructional Material for Assistant Craftsman - Ghee Based Sweets course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Kitchen Cleaning and checklist, Preparation of Intend of Cheekoo Halwa, Preparation of Cheekoo Halwa, Khoya and Paneer, Ghee and Sweetened Condensed milk, Sugar Syrup (Chashani) & Vermiceli pudding, Patisa (Soan Papadi) and Chocolate Burfi, Mohanthal and Milk Burfi, Kalakand and Khaja, Gajarer Halwa and Pista Burfi, Pantuva, Sunnundalu and Mysore Pagu, chhana Murki, Magai, Malai Peda, banana Halwa and Ney Payasam, Jack Fruit Appam & Neyantrapazha Payasam 4 Portions, Wheat Halwa and Baadusha, Rava Ladoo and Vermecilli Payasam, Karji and Rava Kesaribhath, Canning, Bulk Cooking, Self conversion of Portion and Waste Management.

MES - Indian Sweets - Craftsman - South Indian Food

This book is part of the Instructional Material for Craftsman - South Indian Food course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Preparation of Indent for Poori and Potato Masala, Poori and Potato Masala, Preparation of Tea and Coffee with Milk / Idli Batter, Preparation of Idli and Sambar, Plain Dosa and Onion Sambar, Masala Dosa, Coconut Chutney and Paruppu Vada, Plain Rava Dosa, sambar and Onion Chutney, Onion Rava Dosa, Sambar and Coconut chutney, Converting portions of plain oothappam, Onion Tomato Oothappam, Sambar and Onion Chutney - I, Bulk prepraation of peasarattu, Coconut Chutney and Gonkura Chutney, Bulk cooking of Puttu, Kadala Curry and Appam Batter, Converting portions of Appam, Potato Stew, Gulab Jamun, Wate Management and Handling.

MES - Indian Sweets - Craftsman - Retail Counter Restaurant

This book is part of the Instructional Material for Craftsman – Retail Counter Restaurant course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It broadly covers Attributes of Service Personnel, Attitude to Customer, Problem Solving & Customer Satisfaction, Methods of Order Taking, Menu knowledge, Portion Control, Preserving & Storing and Waste Management.

MES - Indian Sweets - Craftsman - North Indian Food

This book is part of the Instructional Material for Craftsman - North Indian Food course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Costing, preserving and portioning of Chapati and Khorma, Khoya and Paneer, Poori and Potato Masala, Bathuway Ki roti and gobi Mutter Masala, Methi Puri and Masala Dhal, Methi K roti and Navaratan Korma, Bhatoora and Chenna Masala, Boiled rice, masala Dhal and Bagara Baingain, Bulk cooking of Jeera Pulao, Aloo Chole, Carrot Halwa, Ghee Bhath, Paneer Zalfrezi and Kheer Mohan, Good food Handling, Waste Management and Self prepration for Bulk cooking.

MES - Indian Sweets - Asst. Craftsman - Indian chinese Food

This book is part of the Instructional Material for Assistant Craftsman - Indian Chinese Food course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skills (MES). It covers Personal Hygiene, Receiving and Storing, Good Manufacturing Practices, HACCP, Identification of Equipments, Handling & Maintaining Equipments, Kitchen Knife, Method of Cooking, Vegetables, Grains Category, Fruits, Bamboo Shoot, Sprouting, Noodles, First Aid, Legislation pertaining to Food Industries, Interrelation of 4 Ms in Ensuring Food and Work place safety, Hygiene and Sanitation Practices, Basic Microbiology, Waste Disposal, Canning, Food Safety & Quality and Shelf Life.

MES - Indian Sweets, Snacks and Food - Asst. Craftsman - Retail Counter Indian Sweets

This book is part of the Instructional Material for Assistant Craftsman – Retail Counter course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skills (MES). It covers Service Environment, Serving & Portioning of Raj Bhog and Rasagolla, Chum Chum and Rasa Malai Chhana Murki and Nikhuti Payesh Kalakandi and Cashew Barfi Rabri Gajar halwa and Ladoos Khoa Burfi and Chocolate Burfi Khoya Peda and Milk Burfi Kalakand and Kulfi Khaju Ke Laddu and Almond rice Kheer Khaju Burfi and vermicelli Pudding Badam Burfi & Pista Burfi Patisa (Soan Papdi) and chocolate Burfi and Waste Management

MES - Indian Sweets - Craftsman - Ghee Based Swets

This book is part of the Instructional Material for Craftsman - Ghee Based Sweets course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skills (MES). It covers Costing, Preserving and Portioning of Chum Chum and Rasa malai, Patisa (Soan Papdi) and Chocolate Burfi, costing of Pantuva, Sunnundalu and Mysore Pagu, Costing, Indenting of Chhana Murki and Nikhuti Payesh, Costing, Preservation and Portioning of Kalakand and Cashew Barfi Rabri, Gajajer halwa and Mohanthal, Milk Burfi and Khaja, Chocolate Burfi, Pista Burfi and Malai Peda, Canning / Converting Portions, Preservation by Sugar Syrup, Bulk cooking, Self Conversion of Portion, Waste Management, Good Food Handling, Self Preparation for Bulk cooking.

MES - Indian Sweets - Craftsman - Indian Chinese Food

This book is part of the Instructional Material for Assistant Craftsman - Indian Chinese Food course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skills (MES). It covers (1) To prepare Indent for Bean Sprout and Bamboo shoot soup and Singapore Noodles (2)HACCP- II (3) Prepare Hot and sour vegetable soup and fried noodles (4) Prepare Spicy sweet corn soup and spring rolls (5) Prepare Tomato egg drop soup and Egg Foo Yung (6) Prepare Noodle, Vegetable Manchurian and Dates and Walnut Crisp (7) Prepare Vegetable chow mein and Chinese Fruit Salad (8) Prepare Vegetable Pulao, Gobi Manchurian (9) Converting Portions (10) Bulk Cooking (11) Waste management etc.

MES - Indian Sweets - Craftsman - Retail Counter Indian Sweets

This book is part of the Instructional Material for Craftsman - Retail Counter Indian Sweets course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Attributes of Service Personnel, attitude to Customer, Problem Solving & Customer Satisfaction, Methods of Order Taking, Menu Knowledge, Portion Control, Preserving & Storing and Waste Management.

MES - Indian Sweets - Assistant Craftsman - Kaju & dry Fruit Based Sweets

This book is part of the Instructional Material for Assistant Craftsman - Kaju & Dry Fruit Based Sweets course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skills (MES). It covers Kitchen Cleaning and Checklist, Preparation of Intend / HACCP - I & II, Preparation of Khaju Burfi, Hygiene of Kitchen Equipment, Preparation of Khoya and Paneer, Ghee and Sweetened condensed Milk, Sugar Syrup (Chashani) & Vermicelli Pudding, badam burfi and Pista Burfi, Anjeer Burfi and Khaju Roll, Khaju Ke Laddu and Almond rice Kheer, Dry fruits with Gajarer Halwa, and Pista Burfi, rosted Almond Icecream and Mysore Pagu, Kaju Rolls and Magai, Cleaning, Converting Portions, Preservation by Sugar Syrup, Bulk Cooking, Self conversion of Portion and Bulk Cooking, Self preparation of Intend, Waste managementand Self preparation of Bulk cooking.

MES - Indian Sweets - Craftsman - Continental Food

This book is part of the Instructional Material for Craftsman - Continental Food course under Indian Sweets, Snacks & Food sector for MES scheme. It Covers Important ingredients,Bread, Bread Roll, Continental Soups, Vegetables in Continental Cooking, Pizzas, Portion Controlling, Preserving & Storing, Food Costing, Standardized Recipe and Waste Management.

MES - Indian Sweets, Snacks and Food - Asst. Craftsman - Retail Counter Restaurant

This book is part of the Instructional Material for Assistant Craftsman – Retail Counter Restaurant course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Service Environment, Serving & Portioning of bean Sprout and Bamboo Shoot Soup, vegetable Stock and Singapore Noodles, Spicy Sweet Corn Soup and Spring Rolls, Vegetable Burger & Vegetable Cutlet, Vegetable Pizza, French fries, Poori and Potato Masala, Bathuway Ki Roti, Gobi Mutter Masala, Idli and Sambar, Plain Dosa and Onion Sambar, Tomato Egg Drop Soup and Egg Foo Yung, Noodle, Vegetable Manchurian & Dates and Walnut Crisp, Vegetable Chow Mein, Vegetable Pulao, Gobi Manchurian and Chinese Fruit Salad and Waste Management.

MES - Indian Sweets - Craftsman - Kaju & Dry Fruit based Sweets

This book is part of the Instructional Material for Craftsman - Kaju & Dry Fruit based Sweets course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers important ingredients used in sweets, Origin of Cashewnuts, Description of Cashewnut, Processing Cashewnuts, Use of Dry Fruits, varieties of Dry Fruits, Nuts, Origin of Sugar, Use and Benefits of Sugar, Nutritive Value in Sweets, Portion Controlling, Preserving & Storing, Food Costing, Standardized Recipe and Waste Management.

MES - Indian Sweets - Craftsman - Indian Deserts

This book is part of the Instructional Material for Craftsman - Indian Deserts Course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Costing, Preservation and Portioning Pal Payasam, Sugar Syrup, costing, Preservation and Portioning of Carrot Halwa, Banana Custard, Gulab Jamun, Phirnee, Beetroot Halwa and Fruit Salad, Converting of Chocolate Burfi, Mohanthal and Milk Burfi, Converting of Malpoa and Ghevar, Bulk Cooking of Badam Burfi, Pista Burfi, carrot halwa and Ladoos and Waste management.

MES - Indian Sweets - Craftsman - Retail Counter Indian Chat

This book is part of the Instructional Material for Craftsman - Retail Counter Indian Chat course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Attributes of Service Personnel, Attitude to Customer, Problem solving & Customer Satisfaction, Methods of Order Taking, Menu Knowledge, Portion Control, Preserving & Storing and Waste management.

MES - Indian Sweets - Craftsman - Milk & Khoa Sweets

This book is part of the Instructional Material for Craftsman - Milk & Khoa Sweets course under Indian Sweets, Snacks and Food Sector developed for the Modular Employable Skill (MES). It covers Costing, Preserving and Portioning of Raj Bhog and Rasagolla, Chum Chum and Rasa Malai, Chhana Murki and Nikhuti Payesh, Mhaju Burfi & Vermiceli, Kalakand and Cashew barfi rabri, Gajarer halwa and Ladoos, Ice Cream Sandesh and narkel Naru, Malpoa, Orange Kheer and Malai Peda, Bulk cooking, Waste Management, Good Food Handling and Self Preparation for Bulk Cooking.