Food Science and Technology: Departmental activities 2019-2020

Departmental activities Of 2019-2020

We the Department of Food Science and Technology along with IIIFMC Students as a part of our Food Service Establishment practical has visited DV MANOR Restaurant

Students have Observed Multicusine and south Indian kitchen,

Rectangular kitchens are a common shape in catering establishments, and generally used where a lot of activity is undertaken most of the day.In large establishments,where many different types of menus are served,and more space is required, rectangular kitchens prove useful.They also learnt the aspect of storage and storekeeping.Most food materials need to be stored for different lengths of time and at different temperatures, to preserve their wholesomeness, till required for preparation and service.

They also obsereved the process of storage of food items dry store and perishables

Separately.Dry storage rooms are meant for non-perishable commodities like cereals

And their products,polses,legumes,sugar and spices,canned foods,fats and oil etc

And low temperature stores for semi-perishable and perishable foods

They have obsereved process of book keeping

Process of cutting vegetables and preparation of reciepes by Head chef

Every food service establishment needs to be assessed periodically to determine its state of efficiency. Various types of record and books were observed.

By this visit students gained practical knowledge on types of kitchens ,process of cutting

Vegetables ,types of stores ,types of books etc. Staff working in the restaurant took interest in explaing the process to the students very clearly and the have showed the live kitchen when chef