PROVIDE GUERIDON SERVICE

Slide 1
Learning Objectives

 Promote gueridon service to guests

 Prepare gueridon equipment for service

 Prepare and serve menu items

Slide 2
Promote gueridon service to
guests

Slide 3
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 4
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 5
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 6
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 7
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 8
 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 9
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 10
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 11
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 12
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 13
Appetisers

 Hors d’oeuvres
 Canapés
 Savouries
 Antipasto
 Tapas
 Finger foods
 Sandwiches

Slide 14
Soups

A traditional course on many menus, soups provide low

food cost items for many premises.

 What soups are commonly served?

 May be classic or contemporary, may be served hot or cold amd
can reflect ethnic flavors from many countries

Slide 15
Soups

 Clear soups

 Broths

 Purées

 Cream soups

 Bisque- a thick, creamy soup based on shellfish

Slide 16
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

 A popular item served as it is relatively quick

Slide 17
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 18
What types of salads and dressings are
commonly served?
 Salads may be classical or contemporary,
varying in ethnic and cultural origins,
served either cold, warm or hot, and may
contain a variety of cooked and uncooked
ingredients.
 Salads can be served in simple form such
as a ‘green salad’ containing a limited
amount of traditional cold items such as
lettuce, tomato, cucumber with a simple
dressing
19
 By preparing salads and dressings in
front of the guest, they are able to
decide the amount of each ingredient is
added to reflect their preferences.

 Salad Dressings:
 Vinaigrette
 Mayonnaise

20
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 21
Meat

 Beef

 Lamb

 Veal

 Goat

 Pork

Slide 22
Poultry  In many cases,
 Chicken these are prepared
and cooked in the
 Turkey kitchen using a
 Squab roasting method;
with gueridon
 Pheasant
service focusing on
 Duck carving, preparing
 Goose
vegetables and
sauces, and serving
to the customer.

Slide 23
Fish

 Flat fish

 Round fish

 Fillets

 Whitefish

 Oily fish

Slide 24
Seafood

 Shellfish

 Molluscs

 Crustaceans

 Octopus and squid

 Done infront of the guest as

it undergoes quick cooking

process

Slide 25
Vegetables

May be prepared, cut or cooked in front

of the guest

 What types of vegetables are commonly

served?

 How are they prepared and served?

Slide 26
 Commonly Served Veg
 Artichoke  Chives Potatoes
 Asparagus  Corn Pumpkins
 Beans  Cucumber Radish
 Beets  Eggplant Shallots
 Bok Choy  Garlic Snap peas
 Broccoli  Leeks Spinach
 Brussels  Lettuce Squash
sprouts  Onions
Sweet
 Cabbage potatoes
 Parsnip
 Carrots
Tomatoes
 Onions Turnips
 Cauliflower  Parsnip Watermelon
 Celery  Peas Winter
 Chili Pepper  Peppers Squash
27
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 28
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

 They can be thick, thin, rich, creamy, light or delicate.

 Many dished will have sauces to compliment them;

‘Jus de roti, jus lie

Slide 29
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 30
Accompaniments - roasts

Accompaniments for roasts include:

 Horseradish sauce

 Mustard

 Mint sauce

 Mint jelly

 Cranberry sauce

Slide 31
 If the roast is fatty, an acidic
accompaniment will aid digestion and
cleanse the palate.
 Roast pork, for example, can be served
with:
 apple sauce,
 grilled pineapple,
 stewed prunes,
 red currant compote,
 cranberries or stewed pear compote.

32
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 33
Garnishes-adds visual color, texture and
enhances the flavor of the dish
Common garnishes may include:
 Lemon wedges
 Herbs including parsley, rosemary,
dill, basil
 Carrot twirls
 Vegetable juliennes
 Croutons

Slide 34
Specialist cuisine food items

Specialist cuisine food items commonly relate to cuisines

of various cultures.

The way the item is grown may also classify an item as

specialist – ex organic vegetables or grain-fed beed

Slide 35
Other food items that could be seen as
‘specialist’ could include:
 Offal
 Aromatics, flavourings, spices, spice mixes and
herbs
 Garnishes
 Seeds and nuts
 Grains, rice and pulses
 Fungi
 Preserves, condiments and accompaniments
 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.
36
Desserts-also known as sweets

Desserts are served after the main course

Can either be hot or cold- many served with sauces

 What types of desserts are commonly served using

gueridon service?

Slide 37
Desserts

 Puddings, cakes and flans

 Fritters

 Prepared fruit

 Soufflé

 Crepes and omelettes

 Ice cream, bombes and parfaits

Slide 38
 Crepe 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 chafing dish in
full view of the guests. They are served
hot with a sauce of sugar, orange juice,
and liqueur (usually Grand Marnier).
 Brandy is poured over the crepes and
then lit.

39
Fruit

A growing focus on healthy eating has seen increased up-

take of fruit in premises.

 Fruit may be sliced or cooked in front of the guest.

Strawberries flambéed in this manner are popular.
 Fruit Salads are also another popular salad,
commonly served as a dessert.

Slide 40
Fruit

 What types of fruit items and dishes are commonly

served using gueridon service?

Slide 41
Cheese

There are endless varieties of cheese.

 For example, Cheddar, Cheshire, Brie and Gouda to name
just a few,

 Others such as Stilton and Gorgonzola can be said to be

associated with certain localities where they were not
necessarily made.

Slide 42
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
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
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 46
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 47
Information that may need to be provided include:

 Menu items prepared through gueridon service

 Method of preparation

 Cooking time

Slide 48
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 49
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 50
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 51
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 52
Group Discussion
 Divide the topic, let them discuss among
their groupmates
 Group presentation

53
Gueridon procedures
What activities take place as part of gueridon service:

 During preparation phase

 In front of customers

Slide 54
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 55
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 56
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
 This will increase eye appeal and enhance
the dining experience of the customer.

 Trimming is the cutting of an initial cut of

meat to a certain required shape and size.

 Trimming meat gives it a more appealing

presentation. This is achieved by trimming
the fat coverage down to a required
thickness, and/or by trimming bones on
cutlets to a certain length.

58
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 59
Cutting

Cutting is a common procedure used in gueridon service,

often to:

 Portion menu ingredients

 To help aid cooking

 Enhance presentation

Slide 60
Types of cuts

 Slice

 Chop

 Dice

 Shred

 Crush

Slide 61
Mixing, whisking, combining

These procedures are commonly associated with the

preparation of dessert items.

 What is the difference between these?

Slide 62
Method Description Examples of Use

Slice Cutting a thin, broad, flat piece of Bread slices

food, usually by using a sawing
Onion rings
action
Chop To cut food into uneven bits by Chopped parsley for
using short, sharp blows (food may salads and duxelles
be chopped fine, medium or
coarse)
Dice Cutting into even cubes, which Macedoine
may be small, medium or large
Brunoise
Shred To cut into very fine, irregular strips Lettuce, for use in
salads
Cabbage, for use in
coleslaw
Crush To squash into fine, medium or Garlic
coarse particles, often by using the
side of the knife 63
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 64
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 65
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 66
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 67
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 68
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 69
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 70
When explaining food items prepared in gueridon service,
this primarily refers to:

 Menu items

 Ingredients

 Methods of preparation of cookery

 Culinary styles

 Cont......

Slide 71
 Time to prepare or cook

 Portion sizes available

 Alternate or substitute items in dishes

 Prices

 Ingredients that customers commonly are allergic to

Slide 72
Gueridon items
There are many different items that are used in gueridon
service including:

 Trolleys

 Equipment

 Utensils

Slide 73
Gueridon trolleys
Types of gueridon trolleys may include:

 Flambé trolleys

 Hot carving trolleys

 Hors d’oeuvres trolleys

 Dessert trolleys

 Liqueur trolleys

Slide 74
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 75
Sauteing

 Service set

 Copper or other appropriate pan

 Service towel

 Cooking utensils

 Serving cutlery, crockery and dishes

 Matches

Slide 76
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 77
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 78
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 79
Desserts

 Pans

 Cooking utensils

 Service set including forks and spoons

 Wooden cutting board to slice fruits

 Service towels

 Service plates

Slide 80
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 81
General equipment and utensils

 Serving spoons and ladles

 Serving plates, bowls and platters

 Glassware

 Linen and napkins

 Matches or lighting source

 Rubbish bin

Slide 82
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 83
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 84
Prepare gueridon equipment for
service

Slide 85
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

Slide 86
Cleanliness

It is essential all trolleys, equipment and utensils:

 Are hygienically clean

 Visually looks clean

Slide 87
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

Slide 88
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

Slide 89
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

Slide 90
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 91
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 92
Mise en place
Preparing the gueridon trolley

 Pots and pans

 Cooking oils and utensils

 Sufficient fuel sources

 Cleaning items

 Cloths and rags

Slide 93
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 94
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 95
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?

Slide 96
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

Slide 97
Expected volume of each menu item

 Promotions

 Favoured or popular dishes

Slide 98
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.

Slide 99
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

Slide 100
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

Slide 101
Type of trolley

 Display trolleys

 Preparation / cooking trolleys

 Whilst idle

 Whilst in use

 Timing of trolley

Slide 102
Positioning trolleys for practicality and safety

Primary considerations:

 Flames

 Spitting of hot oil

 Heat

Slide 103
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

Slide 104
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

Slide 105
Prepare and serve menu items

Slide 106
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 107
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 108
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 109
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 110
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 111
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 112
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 113
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 114
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 115
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 116
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 117
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 118
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 119
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 120
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 121
Salad ingredients

 Lettuce, tomato and greens

 Fresh herbs

 Fruits

 Nuts

 Pasta

Slide 122
Salad ingredients

 Seafood

 Meats

 Cheeses

 Cooked eggs

 Wide range of sauces and garnishes

Slide 123
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 124
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 125
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 126
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 127
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 128
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 129
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 130
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 131
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 132
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 133
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 134
Preparing cocktails
Types of cocktails

There are five different methods to making a cocktail:

 Shaken

 Blended

 Built

 Stirred

 Layered

Slide 135
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 136
Preparing cocktails
Blended

Ingredients are placed into a blender and blended.

 Pina Colada

 Frozen Daiquiri

 Margarita

Slide 137
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 138
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 139
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 140
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 141
Types of fortified wines

 Sherries

 Vermouth

 Ports

 Muscat

 Tokay

 Frontignac

Slide 142
Sherries
Served as an aperitif/pre-dinner drink,
sherries are available in:
 Dry – which is often kept under refrigeration
and served chilled
 Medium
 Sweet
 Cream.

143
Vermouth
 Vermouth is a white wine that has been
infused with various herbs, spices,
flowers, fruits etc.
 It is available in red (rosso) often
referred to as Italian, or white (bianco)
which is also referred to as French. It is
used (or mixed) as a pre-dinner drink.

144
Ports
 Ports are an after-dinner drink: serve
size is 60 ml.
 Different types of port include:
 White port
 Ruby port
 Tawny port
 Vintage port
 Liqueur port.

145
Muscat
 Muscat is an after-dinner drink: serve
size = 60 ml.

 The name can refer to either grapes, or

to the wine they make.

146
Tokay
 Tokay is an after-dinner drink: serve size
= 60 ml.

147
Cognac
 The most famous brandy is Cognac
made in the Cognac region of France.

 When drinking cognac, a nip is poured

into a balloon glass of moderate size.
The hand is cupped around the balloon
and the cognac gently swirled, warming
it and releasing its bouquet.

148
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 149
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 150
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 151
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 152
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 153
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 154
Seafood accompaniments
Accompaniments for seafood
 Lemon wedges or slices
 Tartare sauce
 Chilli Sauce
 Tabasco sauce
 Mayonnaise
 Dill
 Parsley
 Salsa

Slide 155
Accompaniments for seafood

Seafood is normally served with:

 Rice

 Potatoes – normally French fries

 Salad

Slide 156
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 157
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 158
Accompaniments for salads

Salad is normally served with:

 Bread – sticks, croutons, toasted

 An accompaniment to a meat

Slide 159
Dessert accompaniments
Accompaniments for desserts

 Sauces – hot or cold

 Coulis – pureed fruit

 Fruit

 Ice cream

 Yoghurt

 Cream – fresh, whipped, clotted

 Custard

Slide 160
Cheese accompaniments
Accompaniments for cheese

 Nuts

 Dried fruit

 Fresh fruit

 Olives

 Pate

 Dips

 Cured meats

Slide 161
Accompaniments for cheese
 Pickled vegetables
 Crudités (vegetable sticks)
 Crackers
 Bread
 Rolls
 Toast
 Bread sticks
 Wines, tokays, muscats and ports

Slide 162
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 163
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 164
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 165
The history of gueridon
service
 ‘A Gueridon” was a piece of
furniture that was found in
French homes, similar to what
we might call a sideboard.

 This would be positioned in

the dining room of a home and
would hold most of the
equipment used at the table,
i.e. crockery, cutlery,
glassware etc.

166
 Gueridon service was originally known
as ‘Russian Service’ and involved
serving large joints of meat, poultry,
game and fish.

 This food would be displayed on a

sideboard or side table, then carved or
portioned by service staff allowing guest
to have as much or little as they wished.

167
 During the nineteenth century Gueridon
service became more popular especially
in the more ‘up-market’ establishments.

 By the turn of the century Gueridon was

an established part of fine dining.’

168
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 169
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 170
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 171
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 172
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 173
Ensuring adequate eating utensils

 Extra cutlery

 Extra crockery

 Extra glassware

 More serviettes

 A finger bowl

 A scrap bowl

Slide 174
Complete additional activities

 Offering additional food and beverage

 Checking customer satisfaction

 Thank and leave

Slide 175
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?

Slide 176
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

Slide 177
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

Slide 178
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

Slide 179
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

Slide 180
Reusing items

Items that can be re-used include:

 Butters and dairy products

 Cooking oils and proprietary sauces

 Salt and pepper

Slide 181
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

Slide 182
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.

Slide 183
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
Slide 184
Revision and Assessments
It is now time to complete any:
 Revision
 Activities
 Assessments

Slide 185
Finish:
Thank you!

Slide 186