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LEARNERS GUIDE
PROVIDE GUERIDON SERVICE
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*** 2003***
TABLE OF CONTENTS
PAGE
Introduction.......................................................................................................................... 1
Welcome ................................................................................................................... 1
This Competency Unit.................................................................................................... 1
Before You Start ............................................................................................................. 2
Planning Your Learning Programme ............................................................................. 2
Self-Assessment Checklist ............................................................................................. 3
How To Use This Learners Guide ................................................................................ 4
Using the Computer and Other Resources..................................................................... 6
Method of Assessment.................................................................................................... 6
LG THHFAB0202A
PROVIDE GUERIDON SERVICE
INTRODUCTION
Welcome
Welcome to the Learners Guide for Unit of Competency Provide Gueridon Service.
This is just one of a number of Learners Guides produced for the Commercial Food
Preparation Skills stream of the Tourism and Hospitality Industry, and it is designed to
guide you, the learner, through a series of learning processes and activities that will
enable you to achieve the specified learning outcomes for the competency unit.
The content of this guide was developed from the Competency Standard
THHFAB0202A, which is one of the basic building blocks for the National Vocational
Qualification of Jamaica (NVQ-J) certification within the industry. Please refer to your
Learners Handbook for a thorough explanation of standards and competencies, and how
these relate to the NVQ-J certification.
You are also advised to consult the Competency Standard and Assessment Instrument for
a better understanding of what is required to master the competency.
Provide gueridon service addresses the knowledge and skills required for effectively
providing gueridon service. The competency unit is comprised of the following elements:
As you go through each element, you will find critical information relating to each one.
You are advised to study them carefully so that you will be able to develop the necessary
knowledge, skills and attitudes for providing gueridon service.
a. Obtain a Learners Logbook that will be used to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and
have your learning facilitator sign off on them. This will allow you provide evidence
of your competence when you are being assessed against the competency standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
d. Know and observe the occupational health and safety standards/practices for the
industry. For example, ensure that you are wearing suitable clothing, that tools and
equipment are safe, and that the correct safety equipment is used.
The following self-assessment checklist will assist you in planning your learning
programme as it will help you to think about the knowledge and skills needed to
demonstrate competency in this unit. As you go through the checklist will be able to find
out what elements you have already mastered which ones you will need to pay more
attention to as you go through the learning process.
To complete the checklists simply read the statements and tick the Yes or No box.
Self-Assessment Checklist
- Provide gueridon service
If you ticked all or most of the Yes boxes then you might not need to go through the
entire guide. Ask your learning facilitator to assist you in determining the most
appropriate action you should take.
If you ticked a few of the Yes boxes or none at all then you should work through all of
the guide, even though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator
in the planning process.
This Learners Guide is designed to assist you in working and learning at your own pace.
Check your progress at each checkpoint to ensure that you have understood the
material
Observe the icons and special graphics used throughout this guide to remind you of
what you have to do to enhance your learning. The icons and their meanings are as
follows:
Definition Box
Words/phrases are defined or explained in this box. The
words/phrases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your learning facilitator.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.
Ask your learning facilitator for help if you have any problems with the interpretation
of the contents, the procedures, or the availability of resources
Stop and complete each activity as you come to it. If the activity requires you to
perform an actual task, be sure to tell your learning facilitator when you get to that
activity so that he/she can make any arrangements
Get your learning facilitator to sign and date the Learner Logbook when you have
completed an activity
Read the summary and complete the self-assessment checklist at the end of each
section or element.
When you have worked through all sections of the guide, complete the assessment
exercise at the end of the document. When you can tick every Yes box, you are ready
for assessment and should ask your learning facilitator to assist you in making the
arrangements to have your performance assessed.
Where your activities refer you to the library, computer and Internet resources, ask your
learning facilitator to assist you with locating these resources. If you are getting your
training in an institution, there may be a library and computer laboratory. If this is not
the case, visit the local library and find out what resources are available.
If you are new to the computer and the Internet, someone should be able to show you
how to use these resources.
Please note that in many of your activities you have been referred to information on the
Internet. This is because the Internet has a vast amount of information that can help you
in acquiring the particular competencies. We would like to advise you, however, that we
cannot guarantee that all the sites will be available when you need them. If this happens,
ask your learning facilitator to assist you with locating other sites that have the
information you require.
Method of Assessment
Competency will be assessed while you are actually performing the tasks and related to
this competency, this may be in a real work place or a simulated situation that accurately
relates to the work situation. You are advised to consult the associated competency
standard and assessment instrument for further details relating to the assessment
strategies.
You may now start your learning. Have fun while you work!
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitudes to prepare and maintain gueridon trolleys and equipment.
Your learning facilitator is there to assist you through the different activities, so on
completion you should be able to:
1. Stock and display trolleys with clean implements, utensils and linen
2. Polish and clean equipment in accordance with enterprise standards and hygiene
requirements
3. Select food and alcohol ingredients in accordance with menu and service
requirements
4. Examine ingredients for quality and condition prior to display on trolley
5. Present and display foods effectively using their colours, varieties, and shapes to
attract the attention of customers
6. Use promotional materials appropriately on trolleys
7. Position trolleys appropriately for customers to view
8. Clear and clean trolleys hygienically at the appropriate time.
An important feature of gueridon service is the stocking and displaying of the trolley as it
aids in the promotion of the restaurant; therefore you should ensure that it has maximum
eye appeal. Trolleys also provide an opportunity for you and/or the chef to show off
your skills.
These general guidelines below should assist you in your presentation of an attractive,
well -stocked and tastefully displayed trolley:
You should cover the top and undershelf of the trolley with a folded tablecloth.
Cutlery and flatware: are arranged, moving from right to left, placing tablespoons,
forks, dessertspoons, small knives, fish knives and forks, special cutlery or serving
implements.
Hot plates and table heaters: are placed on left hand side, on top of the trolley
Carving board: on the top with knives for carving and filleting and a selection of
basic accompaniments (oil and vinegar etc.)
Service plates, service salver, joint plates, silver underflats of assorted sizes, plates for
dirty flatware and a selection of doilies on the lower shelf
Types of trolleys
Some of the special types of trolleys you may encounter in gueridon service are:
Hors doeuvres trolley - displays hors doeuvres dressed in glass bowls, china dishes
or plates. The trolley may have rotating shelves , which allows the customer to view
the selection
Sweet trolley - this trolley is usually refrigerated and covered to minimise the risk of
spoilage or food poisoning. Items such as gateaux, flans, fruit salad, crme caramels ,
trifles and fresh cream may be displayed on this trolley.
Cheese trolley - holds a selection of cheeses and possibly fresh fruit and cheese
biscuit selections. Make sure that you supply each cheese with its own service
equipment
Carving trolley - consists of a main carving top with containers at the side for gravy
and sauces and an adjacent plate rest. The top of the trolley is covered by a silver or
EPNS dome which needs to be cleaned and polished regularly. Carving trolleys are
usually heated by methylated spirit lamps, heating a container of water.
CHECKPOINT:
Follow the manufacturers or your institutions instructions to clean, assembly and use
hotplate and table heaters.
Follow safety procedures
Hygiene
Burnish: process-using Work performance
friction to bring item to a high Work safety
polish. Burnishing machines
are generally used with this All items and equipment should be checked daily and
method. cleaned by hand or automatic washer and polished,
using the appropriate method.
Burnishing
Plate powder- time consuming, used for large silver parts of trolleys, rchauff,
lamps, cruets and bread boats.
Silver dip- silverware articles.
All large equipment, flamb lamps, Suzette pans, hotplates, and trolleys are hand
cleaned daily.
Lubricate castors on trolley and all moving parts e.g. hinges, draw runners.
CHECKPOINT:
ACTIVITY:
Identify the silver items in your chosen service area and make out a
cleaning and polishing schedule, to include appropriate cleaner and
polish to use. Do show this to your learning facilitator
You will find that food is selected for gueridon service based on the menu, seasonality
Brandy: a single distillate and learned customer preferences.
or mixture of distillates Examples of some alcohol you will use in flamb work
obtained from wine or the and lamp cooking are: spirits/brandy, fortified wines. Still
fermented juice of fruit. wines, beer, cider are used in flamb, to balance flavours,
to remove fat/grease and to determine consistency.
Syrups are used to sweeten and add colour. Spirits of at
least 70% proof are most suitable
CHECKPOINT:
You must ensure that all food regardless of the service, is examined and screened as to
quality and wholesomeness prior to service:
Portion cut: item that has been cut,
formed or sliced to specified weight Meats are examined and selected as to their
and thickness. suitability for carving or filleting,
freshness, thickness and correct portion cut.
Vegetables and fruits are examined and selected as to freshness, compatibility with
the dish, colour and use as garnish.
Any ingredient showing signs of deterioration and/or unsuitability for enhancing the
trolley presentation is rejected and replaced.
CHECKPOINT:
ACTIVITY:
Your learning facilitator will show you how to inspect meats and
vegetables that are to be prepared for gueridon service. You will be
required to do a quality inspection and submit your recommendations
to your learning facilitator for assessment.
Pay attention to and observe the quality standards outlined by your institution
Food must not only taste good, but must be presented and displayed in such a way as to
excite and stimulate the appetite. Use contrasting colours and textures to lift and create
pleasurable anticipation of the meal by your guests.
In gueridon service, you must present each dish at table prior to serving:
Roasts are presented to the host prior to carving. After presentation the dish does not
leave the customers sight. Cooking and portioning is done in front of the customer.
Salads are served chilled, crisp and attractive
Garnishes are used to enhance and balance the display and some add flavour to the
dishes.
CHECKPOINT:
In gueridon service, the major promotional material is the presentation of the trolley with
its equipment and ingredients for carving, mixing salads or flame cookery attractively
displayed. When you use brochures to promote your service they should ideally feature
the enjoyment your customer will derive from partaking in this offer. Perhaps you will
feature your salad or sweet trolleys as special offerings. If it is a seasonal or holiday
offering, an illustration or short paragraph about the seasonal use of an ingredient may be
effective. The important point in using promotional materials is that they should be
effective and produce the desired results.
Accident prevention depends on your being constantly safety conscious and using your
training effectively.. During promotional exercises it is more important owing to
additional equipment that may be on display and the increased traffic. Below are
examples of safety and preparation tips:
CHECKPOINT:
POSITION TROLLEYS
You must always be careful and accurate when positioning trolleys. You need to ensure
that the customer can then see the operation
Carving trolley - specialised cart being performed and appreciate your skills.
which is equipped with a metal
display surface positioned over hot If you are using a carving trolley the lid is
water, kept hot by lamps. drawn back from the trolley towards you. The
safety valve is on your side away from the
customer.
Cooking and portioning is done in front of the customer. The trolley is always in a
position where the customer can clearly observe the operation.
CHECKPOINT:
First, you will disconnect or switch off heating equipment or power supply, (if unfixed to
trolley, remove). Return any unserved food items to the kitchen. Clear the trolley of the
service equipment, crockery, and used ingredients. Dispose of any waste properly.
Finally, you scrub the equipment thoroughly in hot soda water, and rinse well.
Return the trolley to its normal storage area.
CHECKPOINT:
ACTIVITY:
Remember personal cleanliness and hygiene and regard for safety procedures are
imperatives.
Follow manufacturers instructions for cleaning equipment
Refer to: Dennis R.Lillicrap John A. Cousins (1990). Food and Beverage
Service, 3rd edition London, England
John Fuller (1992). Advance food service Stanley Thornes (Publishers) Ltd-
Cheltenham- England.
LG - THHCOR0031A Follow workplace hygiene procedure
LG - THHFAB0111A Develop and update food and beverage knowledge
LG - THHFAB0IIIA Provide table service of alcoholic beverages
Ask your learning facilitator how to access these
http://www.cellarnotes.net
http://www.hsc.csu.au/tourism_hospitality
Now that you have completed this element, see if you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
Checklist 2 Yes No
LEARNING OUTCOMES
As you go through this element, you need to ensure that you acquire the necessary
knowledge, skills and attitudes, to recommend and sell foods and dishes to customers.
Your learning facilitator is there to assist you through the different activities, so on
completion you should be able to:
CHECKPOINT:
ACTIVITY:
Let us discuss some of the features, advantages and disadvantages of guridon service.
Gueridon service is an elaborate form of silver
Gueridon: movable service service, which includes the craving, filleting, flamb
trolley or table, from which of food that is prepared and served from a trolley, or
food is prepared and served. table, in front of the customer:
CHECKPOINT:
You should have an eye for quality, cleanliness and freshness so that the presentation of
your dishes does not lose appeal because of inferior ingredients:
Garnishes do not have to be elaborate, thus the use of simple ingredients such as
chopped herbs, a topping of asparagus tips, cucumber slices, fruit segment can be
very effective.
Oil and vinegar and flavouring for dressings should be of the best quality. Vinegar
and lemon give piquancy to salad dressings.
To prepare vinaigrette dressing, you blend together mustard, salt, pepper and vinegar and
then add the salad oil gradually, whisking to emulsify.
CHECKPOINT:
ACTIVITY:
Now that you have completed this element, see if you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
Checklist 2 Yes No
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitudes to prepare and serve foods. Your facilitator is there to
assist you through the different activities, so on completion you should be able to:
1. Prepare guridon food dishes to standard recipes in accordance with hygiene and
safety procedures
2. Prepare accompaniments and finishing ingredients correctly
3. Involve customers in the preparation process and invite them to select ingredients,
choose finishing methods and determine size of ingredient
Following are some recipes of dishes you may wish to prepare for guridon service:
Roast leg of Lamb (Gigot dAgneau Roti) - Begin by Seasoning the leg of lamb and
placing on a roasting tray then into a hot oven 220C and allow the leg to cook (20mins
per lb/500g) basting frequently.
Carving - The roast is placed on a carving board or warm plate on the gueridon, with
shank towards you. Hold the leg bone and carve slices from the thickest side, starting at
the knuckle end and at an angle of 45. Carve3-4mm
Service of roast lamb - Place the whole leg on a silver salver, garnish (with watercress or
other of your choice) and present to your customer for approval prior to carving
Serve slices in traditional silver service manner using fork and spoon.
CHECKPOINT:
Crepes Suzette
Melt butter and sugar in gueridon pan until it begins to caramelise, then you add brandy,
mix and dip pancake into mixture and fold. Pour brandy
Crepes Suzette -
into pan and tip to one side so that the liqueur flames,
Pancakes that are flamb.
sprinkle with sugar and serve whilst still flaming.
CHECKPOINT:
Remember to maintain a safe working distance, away from hair and clothing of the
customer.
ACCOMPANIMENTS
Your meal is not completely served unless you have provided accompaniments, which
include a range of sauces, seasonings and bread.
Croutons - cubes of toasted
Accompaniments help the diners to alter the flavour or
or fried bread served with
richness of certain dishes to suit their preferences.
meals.
Examples of food and possible accompaniments are
listed below for your information.
FOOD/DISH ACCOMPANIMENT
Soup Croutons sprinkled over soup
Grated cheese (fromage rape) sprinkled over soup
Roast lamb Mint sauce/jelly, roast gravy
Chateaubriand English and fresh mustard
Broccoli Hollandaise sauce
Vegetables may be served as accompaniments, i.e. baked jacketed potatoes
Salads are dressed just before serving.
CHECKPOINT:
Your customer may be invited to take part in the preparation of the dish by:
A customer may wish to prepare the accompaniment according to his personal recipe e.g.
Hollandaise sauce. This level of participation is allowed only with the approval of
management.
CHECKPOINT:
Pay attention to the activities of the customer who participates in the preparation of
food.
ACTIVITY:
Now that you have completed this element, see if you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
Checklist 2 Yes No