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PROVIDE GUERIDON SERVICE

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D1.HBS.CL5.11. PROVIDE GUERIDON SERVICE. Subject Elements. This unit comprises three Elements: Promote gueridon service to guests Prepare gueridon equipment for service Prepare and serve menu items. Assessment. Assessment for this unit may include: Oral questions Written questions

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Presentation Transcript
subject elements
Subject Elements

This unit comprises three Elements:

  • Promote gueridon service to guests
  • Prepare gueridon equipment for service
  • Prepare and serve menu items
assessment
Assessment

Assessment for this unit may include:

  • Oral questions
  • Written questions
  • Work projects
  • Workplace observation of practical skills
  • Practical exercises
  • Formal report from supervisor
slide4
Element 1:

Promote gueridon service to guests

promote gueridon service to guests
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
promote gueridon service to guests1
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
gueridon service
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
gueridon service1
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
gueridon service2
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
gueridon service3
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
advantages of gueridon service
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
advantages of gueridon service1
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
disadvantages of gueridon service
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
menu items
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?

menu items1
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
gueridon food menu items
Gueridon food menu items

Appetisers

Appetisers are menu items offered for guests to eat prior to their main course.

  • What appetisers are commonly served?
gueridon food menu items1
Gueridon food menu items

Appetisers

  • Hors d’oeuvres
  • Canapés
  • Savouries
  • Antipasto
  • Tapas
  • Finger foods
  • Sandwiches
gueridon food menu items2
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?
gueridon food menu items3
Gueridon food menu items

Soups

  • Clear soups
  • Broths
  • Purées
  • Cream soups
  • Bisque
gueridon food menu items4
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
gueridon food menu items5
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?
gueridon food menu items6
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
gueridon food menu items7
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?
gueridon food menu items8
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?

gueridon food menu items9
Gueridon food menu items

Meat

  • Beef
  • Lamb
  • Veal
  • Goat
  • Pork
gueridon food menu items10
Gueridon food menu items

Poultry

  • Chicken
  • Turkey
  • Squab
  • Pheasant
  • Duck
  • Goose
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Gueridon food menu items

Fish

  • Flat fish
  • Round fish
  • Fillets
  • Whitefish
  • Oily fish
gueridon food menu items12
Gueridon food menu items

Seafood

  • Shellfish
  • Molluscs
  • Crustaceans
  • Octopus and squid
gueridon food menu items13
Gueridon food menu items

Vegetables

  • What types of vegetables are commonly served?
  • How are they prepared and served?
gueridon food menu items14
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
gueridon food menu items15
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
gueridon food menu items16
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
gueridon food menu items17
Gueridon food menu items

Accompaniments - roasts

Accompaniments for roasts include:

  • Horseradish sauce
  • Mustard
  • Mint sauce
  • Mint jelly
  • Cranberry sauce
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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
gueridon food menu items19
Gueridon food menu items

Garnishes

Common garnishes may include:

  • Lemon wedges
  • Herbs including parsley, rosemary, dill, basil
  • Carrot twirls
  • Vegetable juliennes
  • Croutons
gueridon food menu items20
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?
gueridon food menu items21
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
gueridon food menu items22
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
gueridon food menu items23
Gueridon food menu items

Desserts

Desserts are served after the main course

  • What types of desserts are commonly served using gueridon service?
gueridon food menu items24
Gueridon food menu items

Desserts

  • Puddings, cakes and flans
  • Fritters
  • Prepared fruit
  • Soufflé
  • Crepes and omelettes
  • Ice cream, bombes and parfaits
gueridon food menu items25
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?
gueridon food menu items26
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?
gueridon food menu items27
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
gueridon beverage menu items
Gueridon beverage menu items

Types of beverages

These include:

  • Hot and cold beverages
  • Alcoholic and non-alcoholic choices
  • Coffees and teas
gueridon beverage menu items1
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
gueridon beverage menu items2
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
promote discuss menu items
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
provide information
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
provide information1
Provide information

Information that may need to be provided include:

  • Menu items prepared through gueridon service
  • Method of preparation
  • Cooking time
provide information2
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
provide information3
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
promoting menu items
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?
promoting menu items1
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
gueridon procedures
Gueridon procedures

What activities take place as part of gueridon service:

  • During preparation phase
  • In front of customers
gueridon procedures1
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
gueridon procedures2
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?
gueridon procedures3
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.

gueridon procedures4
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
gueridon procedures5
Gueridon procedures

Cutting

Cutting is a common procedure used in gueridon service, often to:

  • Portion menu ingredients
  • To help aid cooking
  • Enhance presentation
gueridon procedures6
Gueridon procedures

Types of cuts

  • Slice
  • Chop
  • Dice
  • Shred
  • Crush
gueridon procedures7
Gueridon procedures

Mixing, whisking, combining

These procedures are commonly associated with the preparation of dessert items.

  • What is the difference between these?
gueridon procedures8
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
gueridon procedures9
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
gueridon procedures10
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
gueridon procedures11
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
gueridon procedures12
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
gueridon procedures13
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
describing dishes and ingredients
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?
describing dishes and ingredients1
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
describing dishes and ingredients2
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
handling special needs
Handling special needs

Handling dietary needs

  • Allergies
  • Medications
  • Health-related conditions
  • Specific diets
  • Healthy meals
  • Gluten-free
  • Vegetarian
  • Vegan
handling special needs1
Handling special needs

Cultural needs

  • Jewish
  • Muslim
  • Hindu
explaining role of ingredients
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
gueridon items
Gueridon items

There are many different items that are used in gueridon service including:

  • Trolleys
  • Equipment
  • Utensils
gueridon trolleys
Gueridon trolleys

Types of gueridon trolleys may include:

  • Flambé trolleys
  • Hot carving trolleys
  • Hors d’oeuvres trolleys
  • Dessert trolleys
  • Liqueur trolleys
equipment utensils
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
equipment utensils1
Equipment & Utensils

Sauteing

  • Service set
  • Copper or other appropriate pan
  • Service towel
  • Cooking utensils
  • Serving cutlery, crockery and dishes
  • Matches
equipment utensils2
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
equipment utensils3
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
equipment utensils4
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
equipment utensils5
Equipment & Utensils

Desserts

  • Pans
  • Cooking utensils
  • Service set including forks and spoons
  • Wooden cutting board to slice fruits
  • Service towels
  • Service plates
equipment utensils6
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
equipment utensils7
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
equipment utensils8
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
equipment utensils9
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
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Element 2:

Prepare gueridon equipment for service

prepare gueridon equipment for service
Prepare gueridon equipment for service

Performance 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
prepare gueridon equipment for service1
Prepare gueridon equipment for service

Performance 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
clean and maintain gueridon trolleys equipment and utensils
Clean and maintain gueridon trolleys, equipment and utensils

When 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
clean and maintain gueridon trolleys equipment and utensils1
Clean and maintain gueridon trolleys, equipment and utensils

Cleanliness

It is essential all trolleys, equipment and utensils:

  • Are hygienically clean
  • Visually looks clean
clean and maintain gueridon trolleys equipment and utensils2
Clean and maintain gueridon trolleys, equipment and utensils

Hygienic 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
clean and maintain gueridon trolleys equipment and utensils3
Clean and maintain gueridon trolleys, equipment and utensils

Cleanliness 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
clean and maintain gueridon trolleys equipment and utensils4
Clean and maintain gueridon trolleys, equipment and utensils

Cleanliness 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
prepare for service
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’
prepare for service1
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
mise en place
Mise en place

Preparing the gueridon trolley

  • Pots and pans
  • Cooking oils and utensils
  • Sufficient fuel sources
  • Cleaning items
  • Cloths and rags
mise en place1
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
mise en place2
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
select food and non food items for service
Select food and non-food items for service

Now 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?
factors impacting menu items and ingredients
Factors impacting menu items and ingredients

Overall 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
factors impacting menu items and ingredients1
Factors impacting menu items and ingredients

Expected volume of each menu item

  • Promotions
  • Favoured or popular dishes
identify ingredients according to recipes
Identify ingredients according to recipes

Recipe

A recipe is a formula which lists all the ingredients required and the method necessary to prepare a dish.

identify ingredients according to recipes1
Identify ingredients according to recipes

A 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
identify ingredients according to recipes2
Identify ingredients according to recipes

Benefits 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
assemble ingredients
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
verify the quality and condition of food
Verify the quality and condition of food

The quality of the items selected must match the standards of the establishment.

  • How can you undertake quality controls?
  • What are you looking for?
conducting preparation activities
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?
conducting preparation activities1
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
conducting preparation activities2
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
conducting preparation activities3
Conducting preparation activities

Common preparation activities

  • Prepare batters and coatings
  • Prepare bread crumbs
  • Prepare salad dressings
  • Prepare sandwiches
  • Cut / portion desserts
conducting preparation activities4
Conducting preparation activities

Common preparation activities

  • Make of sauces
  • Par- cooking items
  • Heating or cooling items
  • Wrapping and preparing individual portions
position gueridon trolleys for maximum impact
Position gueridon trolleys for maximum impact

Once 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
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Position gueridon trolleys for maximum impact

Type of trolley

  • Display trolleys
  • Preparation / cooking trolleys
    • Whilst idle
    • Whilst in use
  • Timing of trolley
position gueridon trolleys for maximum impact2
Position gueridon trolleys for maximum impact

Positioning trolleys for practicality and safety

Primary considerations:

  • Flames
  • Spitting of hot oil
  • Heat
position gueridon trolleys for maximum impact3
Position gueridon trolleys for maximum impact

Positioning 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
position gueridon trolleys for maximum impact4
Position gueridon trolleys for maximum impact

Direct 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
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Element 3:

Prepare and serve menu items

prepare and serve menu items
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
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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
prepare and serve menu items2
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
carving meat
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
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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
carving meat2
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
saut ing food
Sautéingfood
  • 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
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Sautéingfood

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
saut ing food2
Sautéingfood

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
saut ing food3
Sautéingfood

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
saut ing food4
Sautéingfood

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
filleting fish
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
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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
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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
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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
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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
preparing salads
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
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Preparing salads

Salad ingredients

  • Lettuce, tomato and greens
  • Fresh herbs
  • Fruits
  • Nuts
  • Pasta
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Preparing salads

Salad ingredients

  • Seafood
  • Meats
  • Cheeses
  • Cooked eggs
  • Wide range of sauces and garnishes
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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
preparing salads4
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
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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
serving cheese
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
serving cheese1
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
serving cheese2
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
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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
serving desserts
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
serving desserts1
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
serving desserts2
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
preparing beverage items
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?
preparing cocktails
Preparing cocktails

Types of cocktails

There are five different methods to making a cocktail:

  • Shaken
  • Blended
  • Built
  • Stirred
  • Layered
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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
preparing cocktails2
Preparing cocktails

Blended

Ingredients are placed into a blender and blended.

  • Pina Colada
  • Frozen Daiquiri
  • Margarita
preparing cocktails3
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
preparing cocktails4
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
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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
preparing fortified wines
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
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Preparing fortified wines

Types of fortified wines

  • Sherries
  • Vermouth
  • Ports
  • Muscat
  • Tokay
  • Frontignac
preparing specialist coffee
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
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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
prepare accompaniments
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
roast accompaniments
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
roast accompaniments1
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
roast accompaniments2
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
seafood accompaniments
Seafood accompaniments

Accompaniments for seafood

  • Lemon wedges or slices
  • Tartare sauce
  • Chilli Sauce
  • Tabasco sauce
  • Mayonnaise
  • Dill
  • Parsley
  • Salsa
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Seafood accompaniments

Accompaniments for seafood

Seafood is normally served with:

  • Rice
  • Potatoes – normally French fries
  • Salad
salad accompaniments
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
salad accompaniments1
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
salad accompaniments2
Salad accompaniments

Accompaniments for salads

Salad is normally served with:

  • Bread – sticks, croutons, toasted
  • An accompaniment to a meat
dessert accompaniments
Dessert accompaniments

Accompaniments for desserts

  • Sauces – hot or cold
  • Coulis – pureed fruit
  • Fruit
  • Ice cream
  • Yoghurt
  • Cream – fresh, whipped, clotted
  • Custard
cheese accompaniments
Cheese accompaniments

Accompaniments for cheese

  • Nuts
  • Dried fruit
  • Fresh fruit
  • Olives
  • Pate
  • Dips
  • Cured meats
cheese accompaniments1
Cheese accompaniments

Accompaniments for cheese

  • Pickled vegetables
  • Crudités (vegetable sticks)
  • Crackers
  • Bread
  • Rolls
  • Toast
  • Bread sticks
  • Wines, tokays, muscats and ports
involve and entertain guests
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
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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
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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
present finished menu items
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
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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
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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
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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
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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
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Present finished menu items

Ensuring adequate eating utensils

  • Extra cutlery
  • Extra crockery
  • Extra glassware
  • More serviettes
  • A finger bowl
  • A scrap bowl
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Present finished menu items

Complete additional activities

  • Offering additional food and beverage
  • Checking customer satisfaction
  • Thank and leave
clear and clean trolleys equipment and utensils
Clear and clean trolleys, equipment and utensils

Now 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?
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Clear and clean trolleys, equipment and utensils

Remove 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
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Clear and clean trolleys, equipment and utensils

Clear 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
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Clear and clean trolleys, equipment and utensils

Store 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
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Clear and clean trolleys, equipment and utensils

Dispose 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
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Clear and clean trolleys, equipment and utensils

Reusing items

Items that can be re-used include:

  • Butters and dairy products
  • Cooking oils and proprietary sauces
  • Salt and pepper
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Clear and clean trolleys, equipment and utensils

Clean trolley

Pieces 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
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Clear and clean trolleys, equipment and utensils

Replenish 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.
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Clear and clean trolleys, equipment and utensils

Store 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
revision and assessments
Revision and Assessments

It is now time to complete any:

  • Revision
  • Activities
  • Assessments
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Finish:

Thank you!

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