GUERDION SERVICE

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GUERDION SERVIE


INTRDUCTOIN:

This is also termed as trolley service. Dishes are prepared , curved, dressed , or flammed on a trolley in front of the guest and served with service spoon and fork.


Types of trolleys:

Hors d’oeuvre varies trolleySalad trolleyFood preparation , carving,flambe’ trolley.Cheese trolleyLiqueur trolley


Hors d’oeuvre varies trolley

• It displays 10 to 12 varieties of appetizers. The containers holding appetizers are placed over ice.


Salad trolleyIt has half plates and bowels , under plates ,

containers with prepared ingredients. Salad dressings and seasonings that are required to prepare the salads.


Food preparing ,curving,flamed trolleysThese have a gas burner or flares lamp which is

fixed on the trolley to the level of the top surface. A trolley may have single or double burner. One burner is used for keeping the food hot while the other is used for cooking.


Cheese trolleyIt has a variety of cheeses , cheese board, and

cheese knife for cutting the cheese , and appropriate accompaniments for cheese.


Liqueur trolleyIt has assorted glasses, measure, ice bucket,

spirit and liqueur bottles, carafes, etc. it may also have cigar, cigar cutter, and lighter.


The equipment used on a trolley

Flare lampgas stoveChafing dishSuzette panCarving board


Flare lampThis piece of equipment is operated with

ethylated spirit and has reservoir for fuel, a wick with an adjustment knob, a chimney, and a gird.

6 to 8 inches in diameter8 to 10 inches height


Gas stoveMany establishments prefer gas stove over

flare lamp .the cylinders are placed under the gas burner in a chamber and connected to the stove.


Chaffing dish• It is a container holding hot water on which

food container is kept to retain the temperature of the food.


Carving board• Carving of meat and poultry should be carried

out on a carving board and each category of meat and poultry, a separate carving board should be used.


Maintenance of the trolley equipment

All the pieces of equipment and tools are guerdon service should be maintained regularly for efficient performance.

Clean all parts of the lamps regularly.Never replace gas bottles near a naked flame.Check the gas bottles for leaks


Check the length of the wick and make sure it is trimmed regularlyDo not check the spirit level in the tank of the lamp near a naked flameA void overfilling the lampIt should be handed only by trained staffClean pans,chafing dishes,and other equipment used on the trolley well daily so as to make them presentable.Clean cutting,carving,cheese boards well after the service.

GUERDION SERVICE

Food

Transcript of GUERDION SERVICE