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Diploma In Baking INR   0 INR  0
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Diploma In Baking

Duration : 4 months (3 Days in a week) + 2 months*- Industrial Internship Fees : Rs. 121000/- (4 installment) + Rs.35,000(For International Certificate) Details 1.Introduction with International Breads Basic Sandwich Bread, pau, Burger bun,French Baguette,Chelsea bun,Saffron bread Knotted bread,Hot cross bun,Ciabatta bread Pan cake,Waffle,Sour dough bread *Assessment on International bread* 2.Breakfast Pastry Croissant,Danish pastry,Honey Oats Cake Brioche,Cinna-buns,Muffine,Pista Cake,Banana Bread. *Assessment on breakfast pastry* 3.Tart and Pie French apple tart,Scottish fruit tart,Pear walnut crumble pie of the week,Pine apple tart tin,Bake well tart. *Assessment on tart pie* 4.Cookies Sable,Oatmeal cookies,Coconut macaroons,Besan Cookies Florentine,Bulls eye,Sweet&Saltes Cookies Brownies Chocochips,Badam Crunchy,Marble Coconut Assessment on cookies 5.Gateaux And Torte Mississippi mud cake,Sacher torte Strawberry charlotte,Cheese cake fusion California carrot cake ,Opera Chocolate crunch mousse,O’Mama miya Assessment of gateaux and torte. 6.Basic French Pastries 3 Types of Swiss roll with presentation Mocha pleasure,Chocolate pyramid,Oreo supernova Chocolate mili fili,Light lemon tart,Pleasure in the glass Assessment of basic French pastries. 7.Cold Pudding Panna Cotta,Chocolate Walnut Pudding,Fruit Pudding,Baked Pudding. 8.Exclusive Chocolate Garnishing It will be covering the all modern chocolate garnishes,Chocolate bouquet,Making of sculptures. 9.Praline And Fudge Marzipan Making,Molded Chocolate Choco Coffee Praline,Mix-Fruit Fudge Assessment on Chocolate Praline & Fudge 10.Shape Cake (2d And 3d) According to students + chef choice Student can choose 3 shapes Doll, Guitar, Dooremon, Rainbow, Car, ladies purse, flower bass Assessment for shape cake 11.Wedding Cake 3 Different types of fondant wedding cakes on Chef’s choice In this we will cover lace work, all Modern decorations Assessment on fondant cake. 12.Plated Desserts Making of dessert by students,Chef will show how to present on the plate. 13.Savory And Snacks Tomato Mozzarella,Pizza Turnover,Masala Garlic Bread,Laminated Dough Making, Apple Struded,Vol –Au- vent Quiches,Black Papper Cheese Bun,Garlic Hot Pocket Chili Onion Croissant,Mix-Vegetable Pan Pie,Spinach & Corn Roulade Assessment of savory & snacks 14.Greek Dessert Baklava,Greek lemon cake 15.Fusion in Indian sweets pastry Baked gulab jamun tart,Rasmalai basket,Anjir flaky roll Assessment of greek dessert & fusion sweet Pastry 16.Theory Class For Menu Planing&Food Costing Kitchen Maintenance,Menu planning and Product costing,How to Maintain Hygiene Theory on previous lesson and evaluation of costing of wedding cake,one o one question and answer session chef to student. Celebration And Certificate Celebration Certificate

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Specialization in Cooking INR   0 INR  0
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Specialization in Cooking

SPECIALISATION IN COOKING Day. TOPIC LEARNING OBJECTIVE Menu Method of cooking Dishes 1 Types of cutting Introduction of Vegetables, Introduction of Indian veg. Chopping Different Shape and cutting. & English veg, julienne,fine julienne Knife skills & uses of different knifes brnoise cut,paysanne cut, Knowledge about method of cooking. cube cut,Dice cut,shape cutting 2 Introduction to herbs and spices. Know about the spices Roast Potato, Mash patato, Uses of seasoning as used in Modern Cookery. Use in culinary and their kitchen term. saute vegitable, onion Rings, blanching of spinach,beans and corrot. Which dish requires what method of cooking and medium. Mayonise Making   Methods of Cooking food: Blanching, frying, roasting, poaching, 3 Making of soups How to make soup and how to serve with right accompaniment. Hot & sour spup,Ministorni soup,Lemon coriander,Cream of veg,Tomato soup Vegetable stock, clear soup, Thick soup, pureed soup. 4 Making of sauces Learning of ROUX making and uses in the sauce. Tomato sauce,Bechemal sauce,Veg brown sauce,Veg.Valute,Pesto Mother sauces and Derivative Pizza concasse sauce 5 Making of Dip sauces Derivative of mayonnaise cold sause making Cocktail sauce,Tartare sauce,Harissa sauce,Homemade piri piri sauce,salsa sauce,indian coriander mint chutney 6 Making of snacks or side orders frying Cheesy bullets,Vegetable cutlets,Veg croquettes,veg pakora,Paneer pakora Vegetable Cutlets, Croquettes, Pakora, 7 Rice cooking indian style Boiling, steaming, Veg pulav,Veg biryani,Saffron rice,Jeera rice 8 Indian bread making kneeding of dough Plain roti,Puri,Coriander kulcha,Aloo paratha,paneer paratha.Dal makhani,Chana masala Rotti and Puri, kulcha, rolling Rotti stuffed Paratha, Dal makhni , Chana Mashala 9 Basic Indian Gravies Concept for knowing the basic gravy the ingredients , texture, taste, colour White Gravy,Tomato gravy,Onion gravy. White Gravy, Red & Brown Gravy 1`1 Paneer Makhani, Jeera Rice, Kadhai Paneer, Punjabi Curry, Rajma Masala, Paneer makhani,Jeera rice,Kadhai paneer,Rajma masala. 10 ITALIAN DISHES Margharitha pizza,Classic veg.pizza,Arabiata pasta,Pink sauce pasta,Baked macaroni,Veg lasagne Fresh dough pizza and pasta and baked Dish 11 Sandwiches and burgers and subz. Toasted, Plain , Grilled Minted paneer burger,Veg burger,Veg sandwiches,Chutney sandwiches Hot & Cold Sandwiches with accompaniment 12 Mexican dishes Nachos cheese & salsa,Mexican tacos,Baked quesadillas,Minted paneer gyros 13 Oriental dish Fried rice,Hakka noodles,Paneer chilly,veg manchurian,Thai curry,malay curry 14 Indian sweets Misti DOi , rasgulla , Baked gulab jamon, sandesh. 15 Drinks , shakes and celebration.

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Level 3 Advance Baking INR   0 INR  0
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Level 3 Advance Baking

Duration : 7 Days [2.5 Hours Session] Fees : Rs. 16,500 Detail : Day 1-2-3 : Fondant 3 D Cakes How to lair the sponge cake while making a 3d shape cake. And there icing. How to handle fondant and using on the cakes. Making of flowers and how to use plungers and tools. How to make animals and humans. Day 4 : Chocolate Bouquet. Making of chocolate bouquet with using of different techniques Making of chocolate Lolly pops Day 5 : Premium covertures pralines Applications of cocoa butter colours and shimmers on the open chocolate Basil and lemon, coffee bon bon, chilli punch Day 6 : special breads Foccacia, Indian Mashala Twist, Assorted Dinner Rolls 7 : Pastry Making and Some Advance Decorations How to cut same size pastry with finishing and there garnishing Benefits: - Knowledge of cake making in detail with practice, learn step by step from chef and clear your all queries. Product testing after the class. Printed standardised recipes. You can purchase Tools and ingredients from there which is not easily found in the market.

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