PROVIDE GUERIDON SERVICED1.HBS.CL5.11
Slide 1
Subject Elements
This unit comprises three Elements:
Promote gueridon service to guests
Prepare gueridon equipment for service
Prepare and serve menu items
Slide 2
Assessment
Assessment for this unit may include:
Oral questions
Written questions
Work projects
Workplace observation of practical skills
Practical exercises
Formal report from supervisor
Slide 3
Element 1:Promote gueridon service to guests
Slide 4
Promote gueridon service to guests
Performance Criteria for this Element are:
Identify the range of menu items that may be offered via gueridon service
Describe and promote a range of gueridon menu items to guests and potential guests
Describe the procedures involved in the provision of gueridon service to guests
Slide 5
Promote gueridon service to guests
Performance Criteria for this Element are:
Identify, describe and explain the role of ingredients used in gueridon service of menu items
Select and use appropriate materials on gueridon trolley to assist in the promotion of gueridon service
Slide 6
Gueridon service
In summary gueridon service is the preparation, cooking or partial cooking of menu items in view of the customer
This is commonly prepared on a moveable trolley which can be positioned in front of each respective table
Slide 7
Gueridon service
Gueridon service is a traditional style of service that is commonly reserved for high end establishments.
It is a style of service that is:
Very visual
Popular with customers
Adds a dimension of entertainment
Enhances the dining experience
Slide 8
Gueridon service
Complexity of gueridon service
It is often described as the most complex of service styles, as every action is performed:
In front of the guest
Away from main equipment
With limited preparation space
In a busy environment
By staff who are usually not professional cooks
Slide 9
Gueridon service
Reducing complexity of gueridon service
A large number of food and beverage establishments will either provide:
A reduced version of this style
Operate ‘open kitchen’ concepts
Finish off items using gueridon service
Slide 10
Advantages of gueridon service
Provides a unique point of difference
Promotes menu items to surrounding tables and therefore increased sales
Involves the customer
Provides higher level of entertainment
Slide 11
Advantages of gueridon service
Increases personalised service
Increases interaction with the customer
Allows customers to ‘experience’ the cooking process
Enables an establishment to charge premium prices
Showcases skills of staff
Slide 12
Disadvantages of gueridon service
Need for specialist equipment
Staff need to be highly skilled
Highly labour intensive
Increased safety risk as cooking is conducted in the dining environment, close to the customer
Reduces space that can be used for more tables and chairs
Slide 13
Menu items
What menu items are commonly provided through gueridon service including:
Food items
Beverage items
What needs to be considered when selecting items to be prepared using this method?
Slide 14
Menu items
Selection of menu items
The selection of these menu items will be based on:
Ingredients involved
Complexity of the dish
Expertise of the staff preparing the dish
Time taken to prepare the dish
Level of preparation and/or cooking performed in front of the guest
Slide 15
Gueridon food menu items
Appetisers
Appetisers are menu items offered for guests to eat prior to their main course.
What appetisers are commonly served?
Slide 16
Gueridon food menu items
Appetisers
Hors d’oeuvres
Canapés
Savouries
Antipasto
Tapas
Finger foods
Sandwiches
Slide 17
Gueridon food menu items
Soups
A traditional course on many menus, soups provide low food cost items for many premises.
What soups are commonly served?
Slide 18
Gueridon food menu items
Soups
Clear soups
Broths
Purées
Cream soups
Bisque
Slide 19
Gueridon food menu items
Pasta
Pasta is a common item that is prepared using gueridon service
Normally the pasta itself is par cooked (partially cooked) in kitchens and then finished off with other ingredients and sauces in front of the customer
Slide 20
Gueridon food menu items
Salads
Salads may exist as a stand-alone menu item or as an accompaniment to a main course dish
They often come with a dressing
What types of salads and dressings are commonly served?
Slide 21
Gueridon food menu items
Salads
Salads can be served in simple form such as a ‘green salad’ or may be more intensive including a variety of:
Hot or cold meat
Raw or cooked vegetables
Nuts and seeds
Cheeses
Hot or cold dressings
Slide 22
Gueridon food menu items
Salads
Caesar salad
Caesar salad is the most popular salad made in front of the guests.
What is in this salad?
What is the history of this salad?
Why is it globally popular?
Slide 23
Gueridon food menu items
Meat, poultry, fish and seafood
Staple ingredients can be:
The stand-alone ingredient for a dish
Ingredients in other menu items
What types of meat, poultry, fish and seafood are commonly served using gueridon service?
Slide 24
Gueridon food menu items
Meat
Beef
Lamb
Veal
Goat
Pork
Slide 25
Gueridon food menu items
Poultry
Chicken
Turkey
Squab
Pheasant
Duck
Goose
Slide 26
Gueridon food menu items
Fish
Flat fish
Round fish
Fillets
Whitefish
Oily fish
Slide 27
Gueridon food menu items
Seafood
Shellfish
Molluscs
Crustaceans
Octopus and squid
Slide 28
Gueridon food menu items
Vegetables
What types of vegetables are commonly served?
How are they prepared and served?
Slide 29
Gueridon food menu items
Sauces, accompaniments and garnishes
Sauces, garnishes and accompaniments are additions to the main ingredients of a meal
They can be used to enhance the flavour, colour, aroma and overall presentation of the meal
Slide 30
Gueridon food menu items
Sauces
Sauce is a term used in cookery to describe a wide range of flavoured liquids that are served as part of the meal, or dish
The addition of a sauce to a dish can be used to transform the overall presentation of a dish by adding flavour, moisture, richness and visual appeal
Slide 31
Gueridon food menu items
Accompaniments
Accompaniments are complementary additions to the main ingredient of a meal.
Accompaniments are typically:
Vegetables
Fries
Steamed or fried rice
Side salads
Sauces and relishes
Salsa Slide 32
Gueridon food menu items
Accompaniments - roasts
Accompaniments for roasts include:
Horseradish sauce
Mustard
Mint sauce
Mint jelly
Cranberry sauce
Slide 33
Gueridon food menu items
Garnishes
Garnish refers to the decoration of food by the addition of other items
Garnishes should be fresh, colourful, edible and should be suited to the meal
Slide 34
Gueridon food menu items
Garnishes
Common garnishes may include:
Lemon wedges
Herbs including parsley, rosemary, dill, basil
Carrot twirls
Vegetable juliennes
Croutons
Slide 35
Gueridon food menu items
Specialist cuisine food items
Specialist cuisine food items commonly relate to cuisines of various cultures.
What are different cuisines in different countries?
Slide 36
Gueridon food menu items
Specialist cuisine food items
Offal
Aromatics, flavourings, spices, spice mixes and herbs
Garnishes
Seeds and nuts
Grains, rice and pulses
Fungi
Preserves, condiments and accompaniments
Slide 37
Gueridon food menu items
Specialist cuisine food items
Fruits, vegetables, flowers and salad items
Aquatic plants such as seaweeds
Specialist cheeses and dairy products
Sweeteners such as palm sugar, honey and glucose
Fats and oils
Bush foods
Slide 38
Gueridon food menu items
Desserts
Desserts are served after the main course
What types of desserts are commonly served using gueridon service?
Slide 39
Gueridon food menu items
Desserts
Puddings, cakes and flans
Fritters
Prepared fruit
Soufflé
Crepes and omelettes
Ice cream, bombes and parfaits
Slide 40
Gueridon food menu items
Desserts – Crepes Suzette
Crepes suzette is the most popular menu item prepared in gueridon service as it is not only quick to make but is very visual.
It is often prepared in a sauté pan in full view of the guests.
What ingredients are in this dessert?
How is it made?
Slide 41
Gueridon food menu items
Fruit
A growing focus on healthy eating has seen increased up-take of fruit in premises.
What types of fruit items and dishes are commonly served using gueridon service?
Slide 42
Gueridon food menu items
Cheese
There are endless varieties of cheese.
Cheese is normally sliced or portioned and served with a variety of accompaniments including:
Fruit
Nuts
Olives
Crackers
Bread
Slide 43
Gueridon beverage menu items
Types of beverages
These include:
Hot and cold beverages
Alcoholic and non-alcoholic choices
Coffees and teas
Slide 44
Gueridon beverage menu items
Speciality Coffees
Various spirits and liqueurs can be combined with hot coffee and fresh double cream
They make a dessert in its own right, to accompany a dessert or to conclude a meal
Slide 45
Gueridon beverage menu items
Spirits and liqueurs
In some cases customers may wish to have a spirit or liqueur at the end of a meal or to accompany a dessert.
These normally consist of:
Cognac
Armagnac
Calvados
Liqueurs
Port
Slide 46
Promote & discuss menu items
Many customers will rely on you to provide them with information about menu items.
It is the role of the server to ensure they actively:
Promote menu items that are available through this service style
Provide related information that may be helpful to them
Slide 47
Provide information
When all the guests are seated, and the menus have been distributed, your next task is to inform the customers of:
Items that are available through gueridon service
Other menu items that are prepared in the kitchen
Slide 48
Provide information
Information that may need to be provided include:
Menu items prepared through gueridon service
Method of preparation
Cooking time
Slide 49
Provide information
Making recommendations
When a customer asks “What do you recommend?” there are four options:
Recommend what it is you like
Recommend what is popular
Recommend whatever it is that the kitchen have asked you to push
Ask some questions first to determine their preferences
Slide 50
Provide information
Keys when making recommendations
Ensuring information is honest and truthful
Ensuring customers do not get the impression you are rushing your delivering of this information
Ensuring guests don’t feel they are imposing on you by asking these questions
Giving customers time to make their decision
Providing extra information as required
Tailoring your information to suit the customer
Slide 51
Promoting menu items
Normally the presence of a gueridon trolley itself will raise interest amongst fellow diners.
How else can you promote menu items provided through gueridon service?
Slide 52
Promoting menu items
Promotional methods
Suggestive selling phrases
Use of menus, wine lists, drink lists
Physically supporting the point-of-sale displays
The attractive use and presentation of trolleys
Referring to point-of-sale advertising materials such as tent cards, recipe sheets, fliers and brochures
Slide 53
Gueridon procedures
What activities take place as part of gueridon service:
During preparation phase
In front of customers
Slide 54
Gueridon procedures
Follow recipes
Each server will need to know:
What ingredients are used in each gueridon menu item
The expected and acceptable quality of each ingredient
The amount or volume of each ingredient
How it is to be prepared for gueridon service
Slide 55
Gueridon procedures
Portioning
Portioning means controlling the size or quantity of menu items to be served to each customer.
What influences portion sizes?
Where is this information found?
How are common portions for different foods?
Why is it important to have strict portion controls?
Slide 56
Gueridon procedures
Trimming
To prepare meat for various culinary uses, be it beef, veal, lamb or pork, it is most likely the meat will require some cleaning and trimming of excess fat cover, lymph nodes, connective tissues and blood vessels.
Slide 57
Gueridon procedures
Peeling
This procedure normally relates to the preparation of vegetables and fruits
They should be peeled or scraped thinly to remove only the skin, as most nutrients are just below the skin/surface
Slide 58
Gueridon procedures
Cutting
Cutting is a common procedure used in gueridon service, often to:
Portion menu ingredients
To help aid cooking
Enhance presentation
Slide 59
Gueridon procedures
Types of cuts
Slice
Chop
Dice
Shred
Crush
Slide 60
Gueridon procedures
Mixing, whisking, combining
These procedures are commonly associated with the preparation of dessert items.
What is the difference between these?
Slide 61
Gueridon procedures
Sauteing
Sautéing is where food is tossed in a small amount of hot fat over high heat to colour the food evenly during cooking
Sauté comes from the French word ‘sauter’ which means ‘to jump’
Normally the ingredients are cut into small pieces or slices to help speed up the cooking process
Slide 62
Gueridon procedures
Flambéing
The term flambé is a French word meaning "flaming" or "flamed"
Flambé means to ignite foods that have liquor or liqueur added
This is done for a dramatic effect and to develop a rich flavour of the liqueur to the foods without adding the alcohol
Slide 63
Gueridon procedures
Carving
Depending on the menu item being carved, the term serves different purposes.
When carving meat, smaller slices or portions are removed from the main piece of meat
Carving of vegetables:
Make smaller portions
Help create visually aesthetic designs
Slide 64
Gueridon procedures
Filleting
Filleting means to remove the edible flesh away from the inedible parts including scales, bones, organs etc
Whilst the term is often associated with the preparation of fish, it applies to all meat products
Slide 65
Gueridon procedures
Assembling
This is a common procedure in gueridon service and is the collecting and arranging of all necessary ingredients, whether cooked or raw, that constitutes a menu item
This can refer to the preparation of a salad through to exotic curry dishes
Slide 66
Gueridon procedures
Serving
This means to present the menu item to the customer
Whilst gueridon service can often relate to different preparation and cooking procedures, the act of service is common in all situations
Slide 67
Describing dishes and ingredients
Whilst most people have an understanding of the different menu items and ingredients used in gueridon dishes, some customers will seek some kind of assistance.
What kind of assistance do customers seek?
Slide 68
Describing dishes and ingredients
When explaining food items prepared in gueridon service, this primarily refers to:
Menu items
Ingredients
Methods of preparation of cookery
Culinary styles
Slide 69
Describing dishes and ingredients
Time to prepare or cook
Portion sizes available
Alternate or substitute items in dishes
Prices
Ingredients that customers commonly are allergic to
Slide 70
Handling special needs
Handling dietary needs
Allergies
Medications
Health-related conditions
Specific diets
Healthy meals
Gluten-free
Vegetarian
Vegan
Slide 71
Handling special needs
Cultural needs
Jewish
Muslim
Hindu
Slide 72
Explaining role of ingredients
Customers are also quite interested to know the ingredients in dishes and how they compliment the dish including:
Its taste and aroma
The quantity to be included in the dish
How it is to be prepared or cooked
Its strength (important when discussing chilli)
Possible substitutes
How it complements a dish
Slide 73
Gueridon items
There are many different items that are used in gueridon service including:
Trolleys
Equipment
Utensils
Slide 74
Gueridon trolleys
Types of gueridon trolleys may include:
Flambé trolleys
Hot carving trolleys
Hors d’oeuvres trolleys
Dessert trolleys
Liqueur trolleys
Slide 75
Equipment & Utensils
Carving
Carving knives
Carving fork
Steel
Carving boards
Spoons and meat forks
Any service crockery, cutlery or vessels
Ladles for serving sauces and accompaniments
Service towel
Towel for cleaning trolley
Slide 76
Equipment & Utensils
Sauteing
Service set
Copper or other appropriate pan
Service towel
Cooking utensils
Serving cutlery, crockery and dishes
Matches
Slide 77
Equipment & Utensils
Filleting
Service set
Fish spatula
Service towel
Knives - filleting knife and chef’s knife
Scissors - used to cut off fins and smaller bones
Tweezers - used to remove small bones
Slide 78
Equipment & Utensils
Salads
Service set including salad spoons and forks
Knives or scissors
Plastic or wooden salad bowls
Service towel
Pepper grinder
Pans and cooking utensils
Slide 79
Equipment & Utensils
Cheeses
Display plates
Covers to protect cheese
Service set including carving knife and cheese server
Wooden cutting board
Service towels
Cheese knives
Service plates
Slide 80
Equipment & Utensils
Desserts
Pans
Cooking utensils
Service set including forks and spoons
Wooden cutting board to slice fruits
Service towels
Service plates
Slide 81
Equipment & Utensils
General equipment and utensils
Besides the equipment and utensils identified above general equipment and utensils include, but are certainly not limited to:
Silver service gear
Crockery items
Silverware
Sauce boats
Slide 82
Equipment & Utensils
General equipment and utensils
Serving spoons and ladles
Serving plates, bowls and platters
Glassware
Linen and napkins
Matches or lighting source
Rubbish bin
Slide 83
Equipment & Utensils
Fire and safety equipment
Required in gueridon service for a number of reasons as cooking is taking place:
Close to customers and tables
In high traffic areas
In areas not designed primarily for cooking
By staff who are not chefs
In surroundings consisting of highly flammable materials
Slide 84
Equipment & Utensils
Fire and safety equipment
Fire extinguishers or fire blankets
Knowledge about location and operation of shut off switches – power, water, gas, steam, LPG
Gloves, aprons, facemasks and protective goggles
Appropriate small equipment, thermometers
First aid kit
Knowledge of emergency procedures
Slide 85
Element 2:Prepare gueridon equipment for service
Slide 86
Prepare gueridon equipment for servicePerformance Criteria for this Element are:
Clean and maintain gueridon trolleys, equipment and utensils
Prepare trolleys and service area for service with equipment, utensils and linen
Select food and non-food items for service to match menu items
Slide 87
Prepare gueridon equipment for servicePerformance Criteria for this Element are:
Verify the quality and condition of food and non-food items prior to use
Position gueridon trolleys for maximum impact on sales potential
Slide 88
Clean and maintain gueridon trolleys, equipment and utensilsWhen working with any equipment, including a gueridon trolley, it is an important first step that you ensure that equipment is:
Clean before use
Of the correct type and size
Is safely assembled ready for use
Slide 89
Clean and maintain gueridon trolleys, equipment and utensilsCleanliness
It is essential all trolleys, equipment and utensils:
Are hygienically clean
Visually looks clean
Slide 90
Clean and maintain gueridon trolleys, equipment and utensilsHygienic requirements
Make sure items are clean before using them
Clean surfaces on a regular basis
Ensure all items are clean between preparing different gueridon dishes
Clean items after use
Store cleaned and sanitised items
Observe appropriate personal hygiene practices
Slide 91
Clean and maintain gueridon trolleys, equipment and utensilsCleanliness during service
It is important that anytime a gueridon trolley is wheeled in front of a table that it:
Looks clean
Has no evidence of prior cooking
Gives the appearance that it has not been used before
Slide 92
Clean and maintain gueridon trolleys, equipment and utensilsCleanliness during service
Therefore it is essential that:
Used items are either returned to the kitchen or stored in a closed space on the trolley
All food scraps have been removed on a regular basis
All surfaces, including tops and sides are clean
The immediate area including the floor is free from any dirt, grime or debris
Slide 93
Prepare for service
Mise en place
Selecting and assembling the equipment and utensils needed for gueridon service is part of the process known as ‘mise en place’
This is a French term meaning ‘to put in place’
Slide 94
Prepare for service
Mise en place
It means getting everything ready before you start cooking or preparing items in front of customers so that you don’t have to interrupt the preparation process while you look for something
Slide 95
Mise en place
Preparing the gueridon trolley
Pots and pans
Cooking oils and utensils
Sufficient fuel sources
Cleaning items
Cloths and rags
Slide 96
Mise en place
Preparing the gueridon trolley
Crockery and cutlery
Service plates, platters and utensils
Condiments and proprietary sauces
Alcoholic and non-alcoholic beverages
Basic maintenance to trolleys and burners
Slide 97
Mise en place
Preparing kitchen areas
Clean pots and pans
Clean chopping boards and knives
Pre-prepared ingredients, in various states of readiness
Ingredients are assembled and are complete for each food item
Sufficient stock to adequately perform the shift
Slide 98
Select food and non-food items for serviceNow that all necessary equipment and utensils have been prepared for gueridon service, the next logical step is the selection and preparation of items that will be needed to prepare menu items.
What food items are required?
What non-food items are required?
Slide 99
Factors impacting menu items and ingredientsOverall expected trade
Current bookings
Cyclical or historical information
Days of the week
Local events inside the hotel
Surrounding events and festivals
Weather
Expected walk in trade
Slide 100
Factors impacting menu items and ingredientsExpected volume of each menu item
Promotions
Favoured or popular dishes
Slide 101
Identify ingredients according to recipesRecipe
A recipe is a formula which lists all the ingredients required and the method necessary to prepare a dish.
Slide 102
Identify ingredients according to recipesA recipe should include the following:
Name of the dish
Instructions for preliminary preparations
Equipment required
Quantity and name of ingredients
Method of preparation
Cooking temperature
Cooking time
Number of portions Slide 103
Identify ingredients according to recipesBenefits of recipes
The main reasons for using standard recipes are to:
Maintain a consistent quality
Record the food cost for each menu item
Control the portion size
Establish the food cost percentage for each menu item
Write accurate food orders
Assist in the training of new staff
Slide 104
Assemble ingredients
Assemble ingredients according to the correct type and quantity
Ordering the correct ingredients
Carrying sufficient stock on-hand to meet demands
Selecting the correct recipe
Correctly interpreting the ingredients so correct/appropriate ones are used
Correctly weighing and measuring ingredients
Choosing and preparing the correct equipment
Slide 105
Verify the quality and condition of foodThe quality of the items selected must match the standards of the establishment.
How can you undertake quality controls?
What are you looking for?
Slide 106
Conducting preparation activities
Even if all cooking or carving is to be performed in front of the customer, there is often a great deal of preparation that needs to take place to ensure that time is efficiently used when it is ‘show time’!
What activities need to take place?
Where are these activities performed?
Slide 107
Conducting preparation activities
Common preparation activities
Wash and clean food items
Cut food items
Peel and trim fruit and vegetables
Turn vegetables
Julienne items
Prepare garnishes
Prepare accompaniments
Slide 108
Conducting preparation activities
Common preparation activities
Collect oils and other cooking agents
Prepare diary items including milk, creams and butters
Cut cheese pieces or wedges
Measure, sift and measure farinaceous products
Prepare nuts and seeds
Marinate meats
Slide 109
Conducting preparation activities
Common preparation activities
Prepare batters and coatings
Prepare bread crumbs
Prepare salad dressings
Prepare sandwiches
Cut / portion desserts
Slide 110
Conducting preparation activities
Common preparation activities
Make of sauces
Par- cooking items
Heating or cooling items
Wrapping and preparing individual portions
Slide 111
Position gueridon trolleys for maximum impactOnce all preparation activities have been conducted, it is now time to position the trolleys for maximum impact.
Considerations:
Type of trolley
Practical considerations
Visual impact
Safety considerations
Slide 112
Position gueridon trolleys for maximum impactType of trolley
Display trolleys
Preparation / cooking trolleys
Whilst idle
Whilst in use
Timing of trolley
Slide 113
Position gueridon trolleys for maximum impactPositioning trolleys for practicality and safety
Primary considerations:
Flames
Spitting of hot oil
Heat
Slide 114
Position gueridon trolleys for maximum impactPositioning trolleys for practicality and safety
Secondary considerations:
Near required electrical sockets
In a low traffic area
Away from flammable items
Near suitable ventilation or exhaust capabilities
Unlikely to be bumped by other staff or customers
Close to the largest amount of tables with minimum movement
Slide 115
Position gueridon trolleys for maximum impactDirect safety precautions
There are many other safety requirements that must be addressed including:
Need for staff training
Removing pan from flame before adding spirits
Regulating height of flame
Ensuring that flammable liquors are sealed and kept away from flame
Slide 116
Element 3:Prepare and serve menu items
Slide 117
Prepare and serve menu items
Performance Criteria for this Element are:
Prepare and serve a range of food menu items using the gueridon
Prepare and serve a range of beverage menu items using the gueridon
Prepare accompaniments to accompany a range of menu items using the gueridon
Slide 118
Prepare and serve menu items
Performance Criteria for this Element are:
Involve and entertain guests as part of the gueridon service experience
Present finished menu items for service in a professional and attractive manner
Clear and clean trolleys and other gueridon equipment and utensils on completion of the provision of gueridon service
Slide 119
Prepare and serve menu items
Now that the gueridon trolley is, stocked and in place, it is now time to prepare and serve a range of menu items
This is the time that customers get to participate in the gueridon experience, many for the first time
This section will explore in detail the different procedures undertaken in the gueridon process and ways to interact and involve the customers to enhance their dining experience
Slide 120
Carving meat
Carving meat
Roasts are a great dish which is very popular in many restaurants
Roasting, and spit roasting, is the principle of cookery in which food is cooked in an oven or while rotating on a spit
Slide 121
Carving meat
Carving meat procedures
Presenting platter of meat to the guest for approval
Turning on heat source to keep protein warm while carving
Carve meat
Minimising waste
Placing meat on plate
Placing starch, vegetable and appropriate garnish on plate
Slide 122
Carving meat
Carving techniques
A stand time of 10 to 20 minutes
Place the meat on a large cutting board with a well at one end to hold the juice
Use a long, sharp carving knife to slice the meat and a long-handled meat fork to steady the meat
Slicing protein into equal portions
Cutting cleanly and neatly at designated area
Ensure that movements are swift and accurate
Slide 123
Sautéing food
Sautéing is where food is tossed in a small amount of hot fat over high heat to colour the food evenly during cooking
Sauté comes from the French word ‘sauter’ which means ‘to jump’
Normally the ingredients are cut into small pieces or slices to help speed up the cooking process
Slide 124
Sautéing food
Suitable foods for sautéing
Tender food items
Tougher cuts of minced or finely chopped meat
Cuts of meat that are too lean for grilling
Fish, either whole or as fillets
Lobster, squid (calamari) and prawns
Most vegetables
Omelettes and eggs
Pancakes
Pre-cooked pasta and rice
Slide 125
Sautéing food
Sautéing techniques
Place minimal amount of fat in the pan
Wait until fat is hot
Add protein to the pan
Season the food
Seal in hot fat to retain natural juices
While the food is cooking, toss it regularly so that it cooks regularly
Cook protein until it is caramelising, the protein will release when ready
Slide 126
Sautéing food
Sautéing techniques
Turn protein over to cook the other side
Remove pan from the heat source
Add spirits or liqueurs and flambé
Place pan back on to the heat source
Add sauce to the pan
Deglaze the pan juices
Slide 127
Sautéing food
Sautéing techniques
Strain the sauce
Adjust the seasoning and serve
Place sautéed item onto the plate
Place starch, vegetable and appropriate garnish on plate
Serve the guest their tableside items
Slide 128
Filleting fish
Filleting techniques – round fish
Grasp the gutted fish firmly at the head
Cut through the skin and flesh at the head, just behind the front fin and close to the gills, until you reach the spine
Lay the fish flat on the board and cut along the dorsal, or top, fin down to the rib cage from head to tail
Slide 129
Filleting fish
Filleting techniques – round fish
Ease the knife gently towards the tail between spine and flesh, holding it firmly against the bone
Turn the fish over and repeat on the other side
If you are filleting a large fish, cut along the curve of the rib bones, rather than cutting through them
Slide 130
Filleting fish
Filleting techniques – flat fish
Lay the skinned flat on the board
Make an incision down the centre of the backbone from head to tail
With the blade of the knife flat on the bone, cut gently out from the backbone towards the fins
Remove the fish from the bone, using your free hand to ease back the flesh as you go
Slide 131
Filleting fish
Filleting techniques – flat fish
Repeat for the other half of that side
Next turn the fish over and do the same on the other side
There should be a minimum amount of flesh left on the bone
Slide 132
Filleting fish
Serving fish
Once the fish has been filleted the last steps involve:
Placing fillet of fish onto the plate
Placing starch, vegetable and appropriate garnish on plate
Serving the guest their tableside items
Slide 133
Preparing salads
Usually salads consist of cold preparations made from raw, cooked or blanched vegetables, served singly or in combination
Warm salads are a more modern addition to the menu
Slide 134
Preparing salads
Salad ingredients
Lettuce, tomato and greens
Fresh herbs
Fruits
Nuts
Pasta
Slide 135
Preparing salads
Salad ingredients
Seafood
Meats
Cheeses
Cooked eggs
Wide range of sauces and garnishes
Slide 136
Preparing salads
Basic features of a good salad
All ingredients must be fresh and of good quality
The salad must be attractive and appetising in appearance
All ingredients should be chosen and mixed so that flavours are compatible
It should be simple, without elaborate garnishes
The ingredients for a salad should be chosen to contrast with other food being served
Slide 137
Preparing salads
Salad preparation techniques
All raw ingredients should be fresh and of impeccable quality
All leaf salad vegetables should be carefully trimmed of discoloured or damaged leaves and roots, them washed in cold water, drained and dried thoroughly
Remove any tough or wilted spots
Large salad leaves are best if carefully torn into manageable sized pieces
Vegetables, whether raw or cooked, should be cut as evenly and neatly as possible
Slide 138
Preparing salads
Salad preparation techniques
Season the bowl according to recipe
Place ingredients in the bowl according to recipe
Salads comprising raw, green salad leaves should be dressed and mixed at the last possible minute. See below for more information relating to dressings
Portioning ingredients onto appropriate crockery
Serving the guest their tableside items
Slide 139
Serving cheese
Serving cheese techniques
Remove most cheeses from the refrigerator at least 30 minutes before serving
For whole wheels and large wedges, cut only what you expect to use and return the remainder to the refrigerator
Cut cheese according to menu including wedges, slices or rounds
To cut a wedge of cheese from a wheel, use a large knife dipped in hot water and wiped
Slide 140
Serving cheese
Serving cheese techniques
To cut a wedge of cheese from a wheel, use a large knife dipped in hot water and wiped
Slice the cheese rind or wax first and then gently rock the knife from front-to-back, applying pressure to evenly cut through the body of the cheese
Make swift and accurate movements
Remove rind or wax covering if required
Portioning cheese
Slide 141
Serving cheese
Serving cheese techniques
Ensuring that edges of cheese sections are smooth
Minimising waste
For serving, whilst cheese knives are suitable to serve hard cheeses. A butter knife can be used for softer cheeses. Marinated cheeses in oil can be served with a small fork or spoon.
Placing cheese on appropriate crockery
Slide 142
Serving cheese
Serving cheese techniques
Add suitable accompaniments
Serving the guest their tableside items
Remember to provide a separate cheese knife or utensil for each cheese
Encourage guests not to mix the knives to avoid mixing cheese flavours
Slide 143
Serving desserts
Serving dessert techniques
Slicing of cakes and flans
Serving of muffins and individual pies
Scooping of ice-cream
Lighting of bombes
Cooking of crepes and omelettes
Slide 144
Serving desserts
Flambé steps
Preparing items for inclusion
Turning on heat source to heat copper pan
Placing butter and sugar in the pan
Caramelising butter and sugar
Adding ingredients
Removing pan from the heat source
Slide 145
Serving desserts
Flambé steps
Adding spirits or liqueur to the pan according to recipe
Flambéing according to recipe
Placing pan back on the heat source
Placing tableside dessert item onto the plate
Adding suitable sauce, accompaniments and garnish and serve
Slide 146
Preparing beverage items
Range of beverage items
Given that most customers will have some type of beverage to accompany a meal, there are many beverages that can be promoted and served through gueridon service to help improve the dining experience.
What beverage items can be prepared using gueridon service?
How are they prepared?
Slide 147
Preparing cocktails
Types of cocktails
There are five different methods to making a cocktail:
Shaken
Blended
Built
Stirred
Layered
Slide 148
Preparing cocktails
Shaken
The ingredients are placed into a cocktail shaker, shaken and then strained into a glass.
Between the Sheets
Brandy Alexander
Daiquiri
Golden Dream
Slide 149
Preparing cocktails
Blended
Ingredients are placed into a blender and blended.
Pina Colada
Frozen Daiquiri
Margarita
Slide 150
Preparing cocktails
Built
These are simply mixed in the glass in which they will be served.
They include floating liqueur on top of the built drink.
Harvey Wallbanger
Singapore Sling
Rusty Nail
Tequila Sunrise
Slide 151
Preparing cocktails
Stirred
The ingredients are placed into a mixing glass (called a ‘bar glass’) and stirred together with ice and then strained into the glass in which they are served.
Martini
Gibson
Cosmopolitan
Slide 152
Preparing cocktails
Layered
These are built in the glass they are served in (a liqueur) glass.
The intention is that the drinker sips one layer at a time, enjoying the different tastes that the cocktail presents.
B52
Oil Slick
Traffic Lights
Slide 153
Preparing fortified wines
Fortified wines are base wines which are strengthened or ‘fortified’ by the addition of grape spirit or brandy
The standard industry size serve for a fortified wine is 60 mls
Slide 154
Preparing fortified wines
Types of fortified wines
Sherries
Vermouth
Ports
Muscat
Tokay
Frontignac
Slide 155
Preparing specialist coffee
Liqueur/spirit coffees
Another popular after-dinner drink is the range of liqueur/spirit coffees
The main difference between liqueur coffees and spirit coffees, is that liqueur coffees don’t have added sugar but spirit coffees have sugar added
Slide 156
Preparing specialist coffee
Techniques to make specialist coffee
Ready the glass or mug
Prepare good-quality, strong, black coffee
Put 30 ml of the required spirit or liqueur into the glass/mug
Add sugar if required
Pour in coffee
Stir to disperse liquor and/or melt sugar
Float fresh cream on top
Serve immediately
Slide 157
Prepare accompaniments
There are endless accompaniments that can be served with food and beverage items
Most menu items will have traditional accompaniments that compliment or contrast tastes, textures and colours
Slide 158
Roast accompaniments
Accompaniments for roasted meat
Roast lamb Mint sauce and gravy
Roast mutton Onion sauce and gravy
Roast pork Sage and onion stuffing, apple sauce and gravy
Roast veal Thyme, lemon and parsley stuffing and gravy
Roast beef Yorkshire pudding, horseradish sauce and gravy
Slide 159
Roast accompaniments
Accompaniments for roasted meat
Roast chicken Thyme, lemon and parsley stuffing and gravy
Roast duck Sage and onion stuffing, apple sauce and gravy
Roast turkey Chestnut or parsley stuffing, bread sauce, gravy, cranberry sauce/jelly
Roast game Cranberry sauce
Slide 160
Roast accompaniments
Accompaniments for roasted meat
Roasted meats are normally served with:
Roasted vegetables including potato, pumpkin and carrots
Steamed vegetables including cauliflower and broccoli
Slide 161
Seafood accompaniments
Accompaniments for seafood
Lemon wedges or slices
Tartare sauce
Chilli Sauce
Tabasco sauce
Mayonnaise
Dill
Parsley
Salsa Slide 162
Seafood accompaniments
Accompaniments for seafood
Seafood is normally served with:
Rice
Potatoes – normally French fries
Salad
Slide 163
Salad accompaniments
Salad dressings
Some form of dressing is commonly served with salad.
Salads are usually served with a dressing to combine the ingredients, to add flavour and to lubricate.
The two main dressings are:
Vinaigrette (French dressing)
Mayonnaise
Slide 164
Salad accompaniments
Making vinaigrette
Vinaigrette is a mixture of oil, vinegar, salt and pepper
As a general rule of thumb, the recommended ratio of oil to vinegar is 2 parts oil to 1 part vinegar
Slide 165
Salad accompaniments
Accompaniments for salads
Salad is normally served with:
Bread – sticks, croutons, toasted
An accompaniment to a meat
Slide 166
Dessert accompaniments
Accompaniments for desserts
Sauces – hot or cold
Coulis – pureed fruit
Fruit
Ice cream
Yoghurt
Cream – fresh, whipped, clotted
Custard
Slide 167
Cheese accompaniments
Accompaniments for cheese
Nuts
Dried fruit
Fresh fruit
Olives
Pate
Dips
Cured meats
Slide 168
Cheese accompaniments
Accompaniments for cheese
Pickled vegetables
Crudités (vegetable sticks)
Crackers
Bread
Rolls
Toast
Bread sticks
Wines, tokays, muscats and ports Slide 169
Involve and entertain guests
A major reason for introducing gueridon service in an establishment is to enhance the customer dining experience
The best way to do this is include and interact with the customer
Slide 170
Involve and entertain guests
Explain the process
Preparation process
Cooking process
Choice of ingredients
Where ingredients can be sourced
Culinary terms customers may not be aware of
Cooking styles used
Service options available
Slide 171
Involve and entertain guests
Other techniques to involve and entertain
Telling the history of gueridon service
Telling of the history of the dish being prepared
Advising guests of the alternatives available within the recipe for the dish being prepared
Seeking guest preferences and making suggestions for dish variations
Allowing guests to sample products
Provision of showmanship
Slide 172
Present finished menu items The actual food and beverages that the guests
consume is only part of the total dining experience
The service of those items is another vital part of the experience
It is not just about handing over a plate of food or a beverage but to ensure the customer has everything they require to enjoy the meal, be it cutlery, condiments or additional sauces
Slide 173
Present finished menu items
Key points when serving food and beverage
Do it quickly
Do it professionally
Ensure the hygienic presentation of completed items
Ensure consistency in neatness, balance and serve sizes
Ensure the use of correct service wear, cutlery and glassware
Slide 174
Present finished menu items
Serving food
Place meat at the 6 o’clock position
Announce each meal and cooking style
Allow access by all when preparing shared platters
Ensure adequate service cutlery
Ensure sufficient sauce containers or accompaniments
Slide 175
Present finished menu items
Serving beverages
Place the beverage to the right of the seated customer
Should handle glassware by the base or the stem
All drinks should be announced
Ensure adequate straws and garnishes
Use coasters or napkins under drinks
Slide 176
Present finished menu items
Ensuring adequate side dishes / condiments
Tomato sauce
Tabasco sauce
Mustards
Tartare sauce
More butter
More bread or rolls
Side salad
Bowl of chips
Onion rings
Slide 177
Present finished menu items
Ensuring adequate eating utensils
Extra cutlery
Extra crockery
Extra glassware
More serviettes
A finger bowl
A scrap bowl
Slide 178
Present finished menu items
Complete additional activities
Offering additional food and beverage
Checking customer satisfaction
Thank and leave
Slide 179
Clear and clean trolleys, equipment and utensilsNow that all food and beverage items prepared through gueridon service has been completed it is now time to remove the trolley from the customer table and to prepare it for upcoming service.
What activities need to take place at the end of a gueridon activity or session?
Slide 180
Clear and clean trolleys, equipment and utensilsRemove trolley
The first step is to remove the trolley to an appropriate location, preferably in the kitchen.
Takes the used trolley out of view of customer
Frees up space in the dining environment
Allows ease of clearing, cleaning and replenishing
Slide 181
Clear and clean trolleys, equipment and utensilsClear trolley and items
The next step is to clear all used items off the gueridon trolley. This may include used:
Pots and pans
Utensils
Plates
Food containers
Glassware
Napkins
Service ware Slide 182
Clear and clean trolleys, equipment and utensilsStore unused perishables
In many cases there are unused items that can be reused, include
Sugar, salt and pepper packets
Napkins
Sealed condiments
Decorations
Garnishes
Unused cutlery, crockery and other service items
Slide 183
Clear and clean trolleys, equipment and utensilsDispose of left over food
At the end of each gueridon session and at the end of trade you may be required to dispose leftover food and other items used during service.
Naturally this is essential:
Visually
Hygienically
Slide 184
Clear and clean trolleys, equipment and utensilsReusing items
Items that can be re-used include:
Butters and dairy products
Cooking oils and proprietary sauces
Salt and pepper
Slide 185
Clear and clean trolleys, equipment and utensilsClean trolleyPieces of gueridon equipment and items may need to be:
Cleaned and left out ready for the next shift
Cleaned and stored away ready for use some time in the future
Turning off specified electrical items
Slide 186
Clear and clean trolleys, equipment and utensilsReplenish trolley
Once the trolley is clean it is now time to replenish the trolley with all items that will be required for the next service cycle
There are many items that need to be replenished on a gueridon trolley.
Slide 187
Clear and clean trolleys, equipment and utensilsStore trolley
The last step is to store the gueridon trolley in the appropriate location, including:
Ensuring staff and equipment safety
Ensuring all items are cleaned
Ensuring that food-related items are protected from contamination
Ensure any gas supply is turned off or removed
Making sure items are returned to their nominated locations
Checking individual items
Slide 188
Revision and Assessments
It is now time to complete any:
Revision
Activities
Assessments
Slide 189
Finish:
Thank you!
Slide 190
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