ADVANCE COOKING SCHOOL

NAWANSHAHR

AN ISO 9001:2008 CERTIFIED INSTITUTE

SYLLABUS

GENERALITIES ABOUT COOKING

•    Importance of dress in cooking.

•     Importance of hygiene.

•     Utensils and accessories used.

•     Spices and their uses.

•     Types of medium and fuel.

•     Terms used in cooking.

•     Safety precautions in cooking.

  COOKING VEGETARIAN

•    Preparation of different soups.

•     Starters.

•     Snacks of various varieties.

•     Different dishes of veg.

•     Dishes with milk product.

•     Special veg. dishes.

 

COOKING NON-VEGETARIAN

•    Preparations of non-veg. soups.

•     Starters.

•     Snacks.

•     Different dishes of non-veg.

 

RICE AND CHAPATTIS OF VARIOUS SPICY AND TASTY

 

FAST FOOD OF DIFFERENT VARIETIES

 

SWEETS : DIFFERENT HEALTHY DISHES

 

DISHES DURING FASTING

DISHES OF PATIENTS

 

SOUPS

VEGETARIAN-SOUPS

•     Tomato Soup

•     Mushrooms

•     Carrot and Corianders

•     Red Pop kin Soup

•     Mater ka Shorba

•     Nimbus Ransom

•     Kali Mirch Ransom

•     Palak Shorba

•     Nimbus Dania Soup

•     Tomato Paneer Soup

•     Chicken Soup

•     Chicken with Coconut Ransom

•     Paya Shorba

•     Thick Cream Soup

•     Hot and Sour Soup

•     Sweat Corn Soup

SOUPS

NON-VEGETARIAN 

•     Fish Finger

•     Kadai Masala Chicken

•     Spicy Masala Chicken

•     Mutton Kemah

•     Coal Chicken

•     Chicken with Curry

•     Malawi Mutton

•     Manshor Mutton

•     Chicken Kemah

•     Chicken Kemah Palau

•     Laknabi Murg Brainy