Provide Gueridon Service Refined

PROVIDE GUERIDON SERVICE
D1.HBS.CL5.11
Slide 1
Subject Elements
This unit comprises three Elements:
 Promote gueridon service to guests
 Prepare gueridon equipment for service
 Prepare and serve menu items
Slide 2
Assessment
Assessment for this unit may include:
 Oral questions
 Written questions
 Work projects
 Workplace observation of practical skills
 Practical exercises
 Formal report from supervisor
Slide 3
Element 1:
Promote gueridon service to
guests
Slide 4
Promote gueridon service to guests
Performance Criteria for this Element are:
 Identify the range of menu items that may be offered
via gueridon service
 Describe and promote a range of gueridon menu items
to guests and potential guests
 Describe the procedures involved in the provision of
gueridon service to guests
Slide 5
Promote gueridon service to guests
 Identify, describe and explain the role of ingredients
used in gueridon service of menu items
 Select and use appropriate materials on gueridon
trolley to assist in the promotion of gueridon service
Slide 6
Gueridon service
 In summary gueridon service is the preparation,
cooking or partial cooking of menu items in view of the
customer
 This is commonly prepared on a moveable trolley
which can be positioned in front of each respective
table
Slide 7
Gueridon service
Gueridon service is a traditional style of service that is
commonly reserved for high end establishments.
It is a style of service that is:

 Very visual
 Popular with customers
 Adds a dimension of entertainment
 Enhances the dining experience
Slide 8
Gueridon service
Complexity of gueridon service
It is often described as the most complex of service styles,

as every action is performed:
 In front of the guest
 Away from main equipment
 With limited preparation space
 In a busy environment
 By staff who are usually not professional cooks
Slide 9
Gueridon service
Reducing complexity of gueridon service
A large number of food and beverage establishments will

either provide:
A reduced version of this style
Operate ‘open kitchen’ concepts
Finish off items using gueridon service
Slide 10
Advantages of gueridon service
 Provides a unique point of difference
 Promotes menu items to surrounding tables and
therefore increased sales
 Involves the customer
 Provides higher level of entertainment
Slide 11
Advantages of gueridon service
 Increases personalised service
 Increases interaction with the customer
 Allows customers to ‘experience’ the cooking
process
 Enables an establishment to charge premium
prices
 Showcases skills of staff
Slide 12
Disadvantages of gueridon service
 Need for specialist equipment
 Staff need to be highly skilled
 Highly labour intensive
 Increased safety risk as cooking is conducted in the
dining environment, close to the customer
 Reduces space that can be used for more tables and
chairs
Slide 13
Menu items
What menu items are commonly provided through gueridon
service including:
 Food items
 Beverage items
What needs to be considered when selecting items to be

prepared using this method?
Slide 14
Menu items
Selection of menu items
The selection of these menu items will be based on:

 Ingredients involved
 Complexity of the dish
 Expertise of the staff preparing the dish
 Time taken to prepare the dish
 Level of preparation and/or cooking performed in front
of the guest
Slide 15
Gueridon food menu items
Appetisers
Appetisers are menu items offered for guests to eat prior

to their main course.
 What appetisers are commonly served?
Slide 16
Appetisers
 Hors d’oeuvres
 Canapés
 Savouries
 Antipasto
 Tapas
 Finger foods
 Sandwiches
Slide 17
Soups
A traditional course on many menus, soups provide low

food cost items for many premises.
 What soups are commonly served?
Slide 18
Soups
 Clear soups
 Broths
 Purées
 Cream soups
 Bisque
Slide 19
Pasta
 Pasta is a common item that is prepared using
gueridon service
 Normally the pasta itself is par cooked (partially
cooked) in kitchens and then finished off with other
ingredients and sauces in front of the customer
Slide 20
Salads
 Salads may exist as a stand-alone menu item or as an
accompaniment to a main course dish
 They often come with a dressing
 What types of salads and dressings are commonly
served?
Slide 21
Salads
Salads can be served in simple form such as a ‘green

salad’ or may be more intensive including a variety of:
 Hot or cold meat
 Raw or cooked vegetables
 Nuts and seeds
 Cheeses
 Hot or cold dressings
Slide 22
Salads
Caesar salad
Caesar salad is the most popular salad made in front of

the guests.
What is in this salad?
What is the history of this salad?
Why is it globally popular?
Slide 23
Meat, poultry, fish and seafood
Staple ingredients can be:

 The stand-alone ingredient for a dish
 Ingredients in other menu items
What types of meat, poultry, fish and seafood are

commonly served using gueridon service?
Slide 24
Meat
 Beef
 Lamb
 Veal
 Goat
 Pork
Slide 25
Poultry
 Chicken
 Turkey
 Squab
 Pheasant
 Duck
 Goose
Slide 26
Fish
 Flat fish
 Round fish
 Fillets
 Whitefish
 Oily fish
Slide 27
Seafood
 Shellfish
 Molluscs
 Crustaceans
 Octopus and squid
Slide 28
Vegetables
 What types of vegetables are commonly
served?
 How are they prepared and served?
Slide 29
Sauces, accompaniments and garnishes
 Sauces, garnishes and accompaniments are additions
to the main ingredients of a meal
 They can be used to enhance the flavour, colour,
aroma and overall presentation of the meal
Slide 30
Sauces
 Sauce is a term used in cookery to describe a wide
range of flavoured liquids that are served as part of the
meal, or dish
 The addition of a sauce to a dish can be used to
transform the overall presentation of a dish by adding
flavour, moisture, richness and visual appeal
Slide 31
Accompaniments
Accompaniments are complementary additions to the main

ingredient of a meal.
Accompaniments are typically:

 Vegetables
 Fries
 Steamed or fried rice
 Side salads
 Sauces and relishes
 Salsa
Slide 32
Accompaniments - roasts
Accompaniments for roasts include:

 Horseradish sauce
 Mustard
 Mint sauce
 Mint jelly
 Cranberry sauce
Slide 33
Garnishes
 Garnish refers to the decoration of food by the addition
of other items
 Garnishes should be fresh, colourful, edible and should
be suited to the meal
Slide 34
Garnishes
Common garnishes may include:

 Lemon wedges
 Herbs including parsley, rosemary,
dill, basil
 Carrot twirls
 Vegetable juliennes
 Croutons
Slide 35
Specialist cuisine food items
Specialist cuisine food items commonly relate to cuisines

of various cultures.
 What are different cuisines in different countries?
Slide 36
 Offal
 Aromatics, flavourings, spices, spice mixes and herbs
 Garnishes
 Seeds and nuts
 Grains, rice and pulses
 Fungi
 Preserves, condiments and accompaniments
Slide 37
 Fruits, vegetables, flowers and salad items
 Aquatic plants such as seaweeds
 Specialist cheeses and dairy products
 Sweeteners such as palm sugar, honey and glucose
 Fats and oils
 Bush foods
Slide 38
Desserts
Desserts are served after the main course

 What types of desserts are commonly served using
gueridon service?
Slide 39
Desserts
 Puddings, cakes and flans
 Fritters
 Prepared fruit
 Soufflé
 Crepes and omelettes
 Ice cream, bombes and parfaits
Slide 40
Desserts – Crepes Suzette
Crepes suzette is the most popular menu item prepared in

gueridon service as it is not only quick to make but is very
visual.
It is often prepared in a sauté pan in full view of the

guests.
 What ingredients are in this dessert?
 How is it made?
Slide 41
Fruit
A growing focus on healthy eating has seen increased up-

take of fruit in premises.
 What types of fruit items and dishes are commonly
served using gueridon service?
Slide 42
Cheese
There are endless varieties of cheese.
Cheese is normally sliced or portioned and served with a

variety of accompaniments including:
 Fruit
 Nuts
 Olives
 Crackers
 Bread
Slide 43
Gueridon beverage menu items
Types of beverages
These include:
 Hot and cold beverages
 Alcoholic and non-alcoholic choices
 Coffees and teas
Slide 44
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
Spirits and liqueurs
In some cases customers may wish to have a spirit or

liqueur at the end of a meal or to accompany a dessert.
These normally consist of:

 Cognac
 Armagnac
 Calvados
 Liqueurs
 Port
Slide 46
Promote & discuss menu items
Many customers will rely on you to provide them with
information about menu items.
It is the role of the server to ensure they actively:

 Promote menu items that are available
through this service style
 Provide related information that may be
helpful to them
Slide 47
Provide information
When all the guests are seated, and the menus have been
distributed, your next task is to inform the customers of:
 Items that are available through gueridon service
 Other menu items that are prepared in the kitchen
Slide 48
Provide information
Information that may need to be provided include:
 Menu items prepared through gueridon service
 Method of preparation
 Cooking time
Slide 49
Provide information
Making recommendations
When a customer asks “What do you recommend?” there

are four options:
 Recommend what it is you like
 Recommend what is popular
 Recommend whatever it is that the kitchen have asked
you to push
 Ask some questions first to determine their preferences
Slide 50
Provide information
Keys when making recommendations
 Ensuring information is honest and truthful
 Ensuring customers do not get the impression you are
rushing your delivering of this information
 Ensuring guests don’t feel they are imposing on you by
asking these questions
 Giving customers time to make their decision
 Providing extra information as required
 Tailoring your information to suit the customer
Slide 51
Promoting menu items
Normally the presence of a gueridon trolley itself will raise
interest amongst fellow diners.
 How else can you promote menu items provided
through gueridon service?
Slide 52
Promoting menu items
Promotional methods
 Suggestive selling phrases
 Use of menus, wine lists, drink lists
 Physically supporting the point-of-sale displays
 The attractive use and presentation of trolleys
 Referring to point-of-sale advertising materials such as
tent cards, recipe sheets, fliers and brochures
Slide 53
Gueridon procedures
What activities take place as part of gueridon service:
 During preparation phase
 In front of customers
Slide 54
Gueridon procedures
Follow recipes
Each server will need to know:

 What ingredients are used in each gueridon menu item
 The expected and acceptable quality of each ingredient
 The amount or volume of each ingredient
 How it is to be prepared for gueridon service
Slide 55
Gueridon procedures
Portioning
Portioning means controlling the size or quantity of menu

items to be served to each customer.
 What influences portion sizes?
 Where is this information found?
 How are common portions for different foods?
 Why is it important to have strict portion controls?
Slide 56
Gueridon procedures
Trimming
To prepare meat for various culinary uses, be it beef, veal,

lamb or pork, it is most likely the meat will require some
cleaning and trimming of excess fat cover, lymph nodes,
connective tissues and blood vessels.
Slide 57
Gueridon procedures
Peeling
 This procedure normally relates to the preparation of
vegetables and fruits
 They should be peeled or scraped thinly to remove
only the skin, as most nutrients are just below the
skin/surface
Slide 58
Gueridon procedures
Cutting
Cutting is a common procedure used in gueridon service,

often to:
 Portion menu ingredients
 To help aid cooking
 Enhance presentation
Slide 59
Gueridon procedures
Types of cuts
 Slice
 Chop
 Dice
 Shred
 Crush
Slide 60
Gueridon procedures
Mixing, whisking, combining
These procedures are commonly associated with the

preparation of dessert items.
 What is the difference between these?
Slide 61
Gueridon procedures
Sauteing
 Sautéing is where food is tossed in a small amount of
hot fat over high heat to colour the food evenly
during cooking
 Sauté comes from the French word ‘sauter’
which means ‘to jump’
 Normally the ingredients are cut into small pieces
or slices to help speed up the cooking process
Slide 62
Gueridon procedures
Flambéing
 The term flambé is a French word meaning "flaming" or
"flamed"
 Flambé means to ignite foods that have liquor or
liqueur added
 This is done for a dramatic effect and to develop a rich
flavour of the liqueur to the foods without adding the
alcohol
Slide 63
Gueridon procedures
Carving
Depending on the menu item being carved, the term

serves different purposes.
 When carving meat, smaller slices or portions are
removed from the main piece of meat
 Carving of vegetables:
 Make smaller portions
 Help create visually aesthetic designs
Slide 64
Gueridon procedures
Filleting
 Filleting means to remove the edible flesh away from
the inedible parts including scales, bones, organs etc
 Whilst the term is often associated with the preparation
of fish, it applies to all meat products
Slide 65
Gueridon procedures
Assembling
 This is a common procedure in gueridon service and is
the collecting and arranging of all necessary
ingredients, whether cooked or raw, that constitutes a
menu item
 This can refer to the preparation of a salad through to
exotic curry dishes
Slide 66
Gueridon procedures
Serving
 This means to present the menu item to the customer
 Whilst gueridon service can often relate to different
preparation and cooking procedures, the act of service
is common in all situations
Slide 67
Describing dishes and ingredients
Whilst most people have an understanding of the different
menu items and ingredients used in gueridon dishes,
some customers will seek some kind of assistance.
 What kind of assistance do customers seek?
Slide 68
When explaining food items prepared in gueridon service,
this primarily refers to:
 Menu items
 Ingredients
 Methods of preparation of cookery
 Culinary styles
Slide 69
 Time to prepare or cook
 Portion sizes available
 Alternate or substitute items in dishes
 Prices
 Ingredients that customers commonly are allergic to
Slide 70
Handling special needs
Handling dietary needs
 Allergies
 Medications
 Health-related conditions
 Specific diets
 Healthy meals
 Gluten-free
 Vegetarian
 Vegan
Slide 71
Handling special needs
Cultural needs
 Jewish
 Muslim
 Hindu
Slide 72
Explaining role of ingredients
Customers are also quite interested to know the
ingredients in dishes and how they compliment the dish
including:
 Its taste and aroma
 The quantity to be included in the dish
 How it is to be prepared or cooked
 Its strength (important when discussing chilli)
 Possible substitutes
 How it complements a dish
Slide 73
Gueridon items
There are many different items that are used in gueridon
service including:
Trolleys
Equipment
Utensils
Slide 74
Gueridon trolleys
Types of gueridon trolleys may include:
 Flambé trolleys
 Hot carving trolleys
 Hors d’oeuvres trolleys
 Dessert trolleys
 Liqueur trolleys
Slide 75
Equipment & Utensils
Carving
 Carving knives
 Carving fork
 Steel
 Carving boards
 Spoons and meat forks
 Any service crockery, cutlery or vessels
 Ladles for serving sauces and accompaniments
 Service towel
 Towel for cleaning trolley
Slide 76
Sauteing
 Service set
 Copper or other appropriate pan
 Service towel
 Cooking utensils
 Serving cutlery, crockery and dishes
 Matches
Slide 77
Filleting
 Service set
 Fish spatula
 Service towel
 Knives - filleting knife and chef’s knife
 Scissors - used to cut off fins and smaller bones
 Tweezers - used to remove small bones
Slide 78
Salads
 Service set including salad spoons and forks
 Knives or scissors
 Plastic or wooden salad bowls
 Service towel
 Pepper grinder
 Pans and cooking utensils
Slide 79
Cheeses
 Display plates
 Covers to protect cheese
 Service set including carving knife and cheese server
 Wooden cutting board
 Service towels
 Cheese knives
 Service plates
Slide 80
Desserts
 Pans
 Cooking utensils
 Service set including forks and spoons
 Wooden cutting board to slice fruits
 Service towels
 Service plates
Slide 81
General equipment and utensils
Besides the equipment and utensils identified above

general equipment and utensils include, but are certainly
not limited to:
 Silver service gear
 Crockery items
 Silverware
 Sauce boats
Slide 82
General equipment and utensils
 Serving spoons and ladles
 Serving plates, bowls and platters
 Glassware
 Linen and napkins
 Matches or lighting source
 Rubbish bin
Slide 83
Fire and safety equipment
Required in gueridon service for a number of reasons as

cooking is taking place:
 Close to customers and tables
 In high traffic areas
 In areas not designed primarily for cooking
 By staff who are not chefs
 In surroundings consisting of highly flammable
materials
Slide 84
Fire and safety equipment
 Fire extinguishers or fire blankets
 Knowledge about location and operation of shut off
switches – power, water, gas, steam, LPG
 Gloves, aprons, facemasks and protective goggles
 Appropriate small equipment, thermometers
 First aid kit
 Knowledge of emergency procedures
Slide 85
Element 2:
Prepare gueridon equipment for
service
Slide 86
service
 Clean and maintain gueridon trolleys, equipment and
utensils
 Prepare trolleys and service area for service with
equipment, utensils and linen
 Select food and non-food items for service to match
menu items
Slide 87
service
 Verify the quality and condition of food and non-food
items prior to use
 Position gueridon trolleys for maximum impact on sales
potential
Slide 88
Clean and maintain gueridon trolleys,
equipment and 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 89
Cleanliness
It is essential all trolleys, equipment and utensils:

Are hygienically clean
Visually looks clean
Slide 90
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 91
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 92
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 93
Prepare for service
Mise en place
 Selecting and assembling the equipment and utensils
needed for gueridon service is part of the process
known as ‘mise en place’
 This is a French term meaning ‘to put in place’
Slide 94
Prepare for service
Mise en place
 It means getting everything ready before you start
cooking or preparing items in front of customers so that
you don’t have to interrupt the preparation process
while you look for something
Slide 95
Mise en place
Preparing the gueridon trolley
 Pots and pans
 Cooking oils and utensils
 Sufficient fuel sources
 Cleaning items
 Cloths and rags
Slide 96
Mise en place
Preparing the gueridon trolley
 Crockery and cutlery
 Service plates, platters and utensils
 Condiments and proprietary sauces
 Alcoholic and non-alcoholic beverages
 Basic maintenance to trolleys and burners
Slide 97
Mise en place
Preparing kitchen areas
 Clean pots and pans
 Clean chopping boards and knives
 Pre-prepared ingredients, in various
states of readiness
 Ingredients are assembled and are complete for each
food item
 Sufficient stock to adequately perform the shift
Slide 98
Select food and non-food items for
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 99
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 100
Factors impacting menu items and
ingredients
Expected volume of each menu item
 Promotions
 Favoured or popular dishes
Slide 101
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 102
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
Slide 103
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
Slide 104
Assemble ingredients
Assemble ingredients according to the correct type
and quantity
 Ordering the correct ingredients
 Carrying sufficient stock on-hand to meet demands
 Selecting the correct recipe
 Correctly interpreting the ingredients so
correct/appropriate ones are used
 Correctly weighing and measuring ingredients
 Choosing and preparing the correct equipment
Slide 105
Verify the quality and condition of
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?
Slide 106
Conducting preparation activities
Even if all cooking or carving is to be performed in front of
the customer, there is often a great deal of preparation that
needs to take place to ensure that time is efficiently used
when it is ‘show time’!
 What activities need to take place?

 Where are these activities performed?
Slide 107
Common preparation activities
 Wash and clean food items
 Cut food items
 Peel and trim fruit and vegetables
 Turn vegetables
 Julienne items
 Prepare garnishes
 Prepare accompaniments
Slide 108
 Collect oils and other cooking agents
 Prepare diary items including milk, creams and butters
 Cut cheese pieces or wedges
 Measure, sift and measure farinaceous
products
 Prepare nuts and seeds
 Marinate meats
Slide 109
 Prepare batters and coatings
 Prepare bread crumbs
 Prepare salad dressings
 Prepare sandwiches
 Cut / portion desserts
Slide 110
 Make of sauces
 Par- cooking items
 Heating or cooling items
 Wrapping and preparing individual portions
Slide 111
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 112
maximum impact
Type of trolley
 Display trolleys
 Preparation / cooking trolleys
 Whilst idle
 Whilst in use
 Timing of trolley
Slide 113
maximum impact
Positioning trolleys for practicality and safety
Primary considerations:
 Flames
 Spitting of hot oil
 Heat
Slide 114
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
Slide 115
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
Slide 116
Element 3:
Prepare and serve menu items
Slide 117
 Prepare and serve a range of food menu items using
the gueridon
 Prepare and serve a range of beverage menu items
using the gueridon
 Prepare accompaniments to accompany a range of
menu items using the gueridon
Slide 118
 Involve and entertain guests as part of the gueridon
service experience
 Present finished menu items for service in a
professional and attractive manner
 Clear and clean trolleys and other gueridon equipment
and utensils on completion of the provision of gueridon
service
Slide 119
 Now that the gueridon trolley is, stocked and
in place, it is now time to prepare and serve
a range of menu items
 This is the time that customers get to
participate in the gueridon experience,
many for the first time
 This section will explore in detail the different
procedures undertaken in the gueridon process and
ways to interact and involve the customers to enhance
their dining experience
Slide 120
Carving meat
Carving meat
 Roasts are a great dish which is very popular in many
restaurants
 Roasting, and spit roasting, is the principle of cookery
in which food is cooked in an oven or while rotating on
a spit
Slide 121
Carving meat
Carving meat procedures
 Presenting platter of meat to the guest for approval
 Turning on heat source to keep protein warm while carving
 Carve meat
 Minimising waste
 Placing meat on plate
 Placing starch, vegetable and appropriate garnish on plate
Slide 122
Carving meat
Carving techniques
 A stand time of 10 to 20 minutes
 Place the meat on a large cutting board
with a well at one end to hold the juice
 Use a long, sharp carving knife to slice the meat and a
long-handled meat fork to steady
the meat
 Slicing protein into equal portions
 Cutting cleanly and neatly at designated area
 Ensure that movements are swift and accurate
Slide 123
Sautéing food
 Sautéing is where food is tossed in a small amount of
hot fat over high heat to colour the food evenly during
cooking
 Sauté comes from the French word ‘sauter’ which
means ‘to jump’
 Normally the ingredients are cut into small pieces or
slices to help speed up the cooking process
Slide 124
Sautéing food
Suitable foods for sautéing
 Tender food items
 Tougher cuts of minced or finely chopped meat
 Cuts of meat that are too lean for grilling
 Fish, either whole or as fillets
 Lobster, squid (calamari) and prawns
 Most vegetables
 Omelettes and eggs
 Pancakes
 Pre-cooked pasta and rice
Slide 125
Sautéing food
Sautéing techniques
 Place minimal amount of fat in the pan
 Wait until fat is hot
 Add protein to the pan
 Season the food
 Seal in hot fat to retain natural juices
 While the food is cooking, toss it regularly so that it
cooks regularly
 Cook protein until it is caramelising, the protein will
release when ready
Slide 126
Sautéing food
 Turn protein over to cook the other side
 Remove pan from the heat source
 Add spirits or liqueurs and flambé
 Place pan back on to the heat source
 Add sauce to the pan
 Deglaze the pan juices
Slide 127
Sautéing food
 Strain the sauce
 Adjust the seasoning and serve
 Place sautéed item onto the plate
 Place starch, vegetable and appropriate garnish on
plate
 Serve the guest their tableside items
Slide 128
Filleting fish
Filleting techniques – round fish
 Grasp the gutted fish firmly at the head
 Cut through the skin and flesh at the head, just behind
the front fin and close to the gills, until you reach the
spine
 Lay the fish flat on the board and cut along the dorsal,
or top, fin down to the rib cage from head to tail
Slide 129
Filleting fish
Filleting techniques – round fish
 Ease the knife gently towards the tail between spine
and flesh, holding it firmly against the bone
 Turn the fish over and repeat on the other
side
 If you are filleting a large fish, cut along the
curve of the rib bones, rather than cutting
through them
Slide 130
Filleting fish
Filleting techniques – flat fish
 Lay the skinned flat on the board
 Make an incision down the centre of the backbone from
head to tail
 With the blade of the knife flat on the bone, cut gently
out from the backbone towards the fins
 Remove the fish from the bone, using your free hand to
ease back the flesh as you go
Slide 131
Filleting fish
Filleting techniques – flat fish
 Repeat for the other half of that side
 Next turn the fish over and do the same on
the other side
 There should be a minimum amount of flesh
left on the bone
Slide 132
Filleting fish
Serving fish
Once the fish has been filleted the last steps involve:
 Placing fillet of fish onto the plate
 Placing starch, vegetable and appropriate garnish on
plate
 Serving the guest their tableside items
Slide 133
Preparing salads
 Usually salads consist of cold preparations made from
raw, cooked or blanched vegetables, served singly or
in combination
 Warm salads are a more modern addition to the menu
Slide 134
Preparing salads
Salad ingredients
 Lettuce, tomato and greens
 Fresh herbs
 Fruits
 Nuts
 Pasta
Slide 135
Preparing salads
Salad ingredients
 Seafood
 Meats
 Cheeses
 Cooked eggs
 Wide range of sauces and garnishes
Slide 136
Preparing salads
Basic features of a good salad
 All ingredients must be fresh and of good quality
 The salad must be attractive and appetising in
appearance
 All ingredients should be chosen and mixed so that
flavours are compatible
 It should be simple, without elaborate garnishes
 The ingredients for a salad should be chosen to
contrast with other food being served
Slide 137
Preparing salads
Salad preparation techniques
 All raw ingredients should be fresh and of impeccable quality
 All leaf salad vegetables should be carefully trimmed of
discoloured or damaged leaves and roots, them washed in
cold water, drained and dried thoroughly
 Remove any tough or wilted spots
 Large salad leaves are best if carefully torn into
manageable sized pieces
 Vegetables, whether raw or cooked, should be cut as evenly
and neatly as possible
Slide 138
Preparing salads
Salad preparation techniques
 Season the bowl according to recipe
 Place ingredients in the bowl according to recipe
 Salads comprising raw, green salad leaves
should be dressed and mixed at the last
possible minute. See below for more
information relating to dressings
 Portioning ingredients onto appropriate crockery
Slide 139
Serving cheese
Serving cheese techniques
 Remove most cheeses from the refrigerator at least 30
minutes before serving
 For whole wheels and large wedges, cut only what you
expect to use and return the remainder to the
refrigerator
 Cut cheese according to menu including wedges, slices
or rounds
 To cut a wedge of cheese from a wheel,
use a large knife dipped in hot water and
wiped
Slide 140
Serving cheese
 To cut a wedge of cheese from a wheel, use a large
knife dipped in hot water and wiped
 Slice the cheese rind or wax first and then gently rock
the knife from front-to-back, applying pressure to
evenly cut through the body of the cheese
 Make swift and accurate movements
 Remove rind or wax covering if required
 Portioning cheese
Slide 141
Serving cheese
 Ensuring that edges of cheese sections are smooth
 Minimising waste
 For serving, whilst cheese knives are suitable to serve
hard cheeses. A butter knife can be used for softer
cheeses. Marinated cheeses in oil can be served with a
small fork or spoon.
 Placing cheese on appropriate crockery
Slide 142
Serving cheese
 Add suitable accompaniments
 Remember to provide a separate cheese knife or
utensil for each cheese
 Encourage guests not to mix the knives to
avoid mixing cheese flavours
Slide 143
Serving desserts
Serving dessert techniques
 Slicing of cakes and flans
 Serving of muffins and individual pies
 Scooping of ice-cream
 Lighting of bombes
 Cooking of crepes and omelettes
Slide 144
Serving desserts
Flambé steps
 Preparing items for inclusion
 Turning on heat source to heat copper pan
 Placing butter and sugar in the pan
 Caramelising butter and sugar
 Adding ingredients
 Removing pan from the heat source
Slide 145
Serving desserts
Flambé steps
 Adding spirits or liqueur to the pan according to recipe
 Flambéing according to recipe
 Placing pan back on the heat source
 Placing tableside dessert item onto the plate
 Adding suitable sauce, accompaniments and garnish and
serve
Slide 146
Preparing beverage items
Range of beverage items
Given that most customers will have some type of

beverage to accompany a meal, there are many
beverages that can be promoted and served through
gueridon service to help improve the dining experience.
 What beverage items can be prepared using gueridon
service?
 How are they prepared?
Slide 147
Preparing cocktails
Types of cocktails
There are five different methods to making a cocktail:

 Shaken
 Blended
 Built
 Stirred
 Layered
Slide 148
Preparing cocktails
Shaken
The ingredients are placed into a cocktail shaker, shaken

and then strained into a glass.
 Between the Sheets
 Brandy Alexander
 Daiquiri
 Golden Dream
Slide 149
Preparing cocktails
Blended
Ingredients are placed into a blender and blended.

 Pina Colada
 Frozen Daiquiri
 Margarita
Slide 150
Preparing cocktails
Built
These are simply mixed in the glass in which they will be

served.
They include floating liqueur on top of the built drink.

 Harvey Wallbanger
 Singapore Sling
 Rusty Nail
 Tequila Sunrise
Slide 151
Preparing cocktails
Stirred
The ingredients are placed into a mixing glass (called a

‘bar glass’) and stirred together with ice and then strained
into the glass in which they are served.
 Martini
 Gibson
 Cosmopolitan
Slide 152
Preparing cocktails
Layered
These are built in the glass they are served in (a liqueur)

glass.
The intention is that the drinker sips one layer at a time,

enjoying the different tastes that the cocktail presents.
 B52
 Oil Slick
 Traffic Lights
Slide 153
Preparing fortified wines
 Fortified wines are base wines which are strengthened
or ‘fortified’ by the addition of grape spirit or brandy
 The standard industry size serve for a fortified wine is
60 mls
Slide 154
Preparing fortified wines
Types of fortified wines
 Sherries
 Vermouth
 Ports
 Muscat
 Tokay
 Frontignac
Slide 155
Preparing specialist coffee
Liqueur/spirit coffees
 Another popular after-dinner drink is the range of
liqueur/spirit coffees
 The main difference between liqueur coffees and spirit
coffees, is that liqueur coffees don’t have added sugar
but spirit coffees have sugar added
Slide 156
Preparing specialist coffee
Techniques to make specialist coffee
 Ready the glass or mug
 Prepare good-quality, strong, black coffee
 Put 30 ml of the required spirit or liqueur into the
glass/mug
 Add sugar if required
 Pour in coffee
 Stir to disperse liquor and/or melt sugar
 Float fresh cream on top
 Serve immediately
Slide 157
Prepare accompaniments
 There are endless accompaniments that can be served
with food and beverage items
 Most menu items will have traditional accompaniments
that compliment or contrast tastes, textures and
colours
Slide 158
Roast accompaniments
Accompaniments for roasted meat
 Roast lamb Mint sauce and gravy
 Roast mutton Onion sauce and gravy
 Roast pork Sage and onion stuffing, apple sauce and
gravy
 Roast veal Thyme, lemon and parsley
stuffing and gravy
 Roast beef Yorkshire pudding, horseradish
sauce and gravy
Slide 159
 Roast chicken Thyme, lemon and parsley stuffing and
gravy
 Roast duck Sage and onion stuffing, apple sauce and
gravy
 Roast turkey Chestnut or parsley stuffing, bread sauce,
gravy, cranberry sauce/jelly
 Roast game Cranberry sauce
Slide 160
Roasted meats are normally served with:

 Roasted vegetables including potato,
pumpkin and carrots
 Steamed vegetables including cauliflower and
broccoli
Slide 161
Seafood accompaniments
Accompaniments for seafood
 Lemon wedges or slices
 Tartare sauce
 Chilli Sauce
 Tabasco sauce
 Mayonnaise
 Dill
 Parsley
 Salsa
Slide 162
Seafood accompaniments
Accompaniments for seafood
Seafood is normally served with:

 Rice
 Potatoes – normally French fries
 Salad
Slide 163
Salad accompaniments
Salad dressings
Some form of dressing is commonly served with salad.
Salads are usually served with a dressing to combine the

ingredients, to add flavour and to lubricate.
The two main dressings are:

 Vinaigrette (French dressing)
 Mayonnaise
Slide 164
Making vinaigrette
 Vinaigrette is a mixture of oil, vinegar, salt and pepper
 As a general rule of thumb, the recommended ratio of
oil to vinegar is 2 parts oil to 1 part vinegar
Slide 165
Accompaniments for salads
Salad is normally served with:

 Bread – sticks, croutons, toasted
 An accompaniment to a meat
Slide 166
Dessert accompaniments
Accompaniments for desserts
 Sauces – hot or cold
 Coulis – pureed fruit
 Fruit
 Ice cream
 Yoghurt
 Cream – fresh, whipped, clotted
 Custard
Slide 167
Cheese accompaniments
Accompaniments for cheese
 Nuts
 Dried fruit
 Fresh fruit
 Olives
 Pate
 Dips
 Cured meats
Slide 168
Cheese accompaniments
Accompaniments for cheese
 Pickled vegetables
 Crudités (vegetable sticks)
 Crackers
 Bread
 Rolls
 Toast
 Bread sticks
 Wines, tokays, muscats and ports
Slide 169
Involve and entertain guests
 A major reason for introducing gueridon service in an
establishment is to enhance the customer dining
experience
 The best way to do this is include and interact with the
customer
Slide 170
Explain the process
 Preparation process
 Cooking process
 Choice of ingredients
 Where ingredients can be sourced
 Culinary terms customers may not be aware of
 Cooking styles used
 Service options available
Slide 171
Other techniques to involve and entertain
 Telling the history of gueridon service
 Telling of the history of the dish being prepared
 Advising guests of the alternatives available within the
recipe for the dish being prepared
 Seeking guest preferences and making
suggestions for dish variations
 Allowing guests to sample products
 Provision of showmanship
Slide 172
Present finished menu items
 The actual food and beverages that the guests
consume is only part of the total dining experience
 The service of those items is another vital part of the
experience
 It is not just about handing over a plate of food or a
beverage but to ensure the customer has everything
they require to enjoy the meal, be it cutlery, condiments
or additional sauces
Slide 173
Key points when serving food and beverage
 Do it quickly
 Do it professionally
 Ensure the hygienic presentation of completed
items
 Ensure consistency in neatness, balance and
serve sizes
 Ensure the use of correct service wear, cutlery and
glassware
Slide 174
Serving food
 Place meat at the 6 o’clock position
 Announce each meal and cooking style
 Allow access by all when preparing
shared platters
 Ensure adequate service cutlery
 Ensure sufficient sauce containers or accompaniments
Slide 175
Serving beverages
 Place the beverage to the right of the seated customer
 Should handle glassware by the base or the stem
 All drinks should be announced
 Ensure adequate straws and garnishes
 Use coasters or napkins under drinks
Slide 176
Ensuring adequate side dishes / condiments
 Tomato sauce
 Tabasco sauce
 Mustards
 Tartare sauce
 More butter
 More bread or rolls
 Side salad
 Bowl of chips
 Onion rings
Slide 177
Ensuring adequate eating utensils
 Extra cutlery
 Extra crockery
 Extra glassware
 More serviettes
 A finger bowl
 A scrap bowl
Slide 178
Complete additional activities
 Offering additional food and beverage
 Checking customer satisfaction
 Thank and leave
Slide 179
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 180
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
Slide 181
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
Slide 182
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
Slide 183
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
Slide 184
and utensils
Reusing items
Items that can be re-used include:

 Butters and dairy products
 Cooking oils and proprietary sauces
 Salt and pepper
Slide 185
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
Slide 186
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.
Slide 187
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
Slide 188
Revision and Assessments
It is now time to complete any:
 Revision
 Activities
 Assessments
Slide 189
Finish:
Thank you!
Slide 190

Provide Gueridon Service Refined

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PROVIDE GUERIDON SERVICE

It is a style of service that is:

It is often described as the most complex of service styles,

A large number of food and beverage establishments will

What needs to be considered when selecting items to be

The selection of these menu items will be based on:

Appetisers are menu items offered for guests to eat prior

A traditional course on many menus, soups provide low

Salads can be served in simple form such as a ‘green

Caesar salad is the most popular salad made in front of

Staple ingredients can be:

What types of meat, poultry, fish and seafood are

Accompaniments are complementary additions to the main

Accompaniments are typically:

Accompaniments for roasts include:

Common garnishes may include:

Specialist cuisine food items commonly relate to cuisines

Desserts are served after the main course

Crepes suzette is the most popular menu item prepared in

It is often prepared in a sauté pan in full view of the

A growing focus on healthy eating has seen increased up-

There are endless varieties of cheese.

Cheese is normally sliced or portioned and served with a

In some cases customers may wish to have a spirit or

These normally consist of:

It is the role of the server to ensure they actively:

When a customer asks “What do you recommend?” there

Each server will need to know:

Portioning means controlling the size or quantity of menu

To prepare meat for various culinary uses, be it beef, veal,

Cutting is a common procedure used in gueridon service,

These procedures are commonly associated with the

Depending on the menu item being carved, the term

 Help create visually aesthetic designs

Besides the equipment and utensils identified above

Required in gueridon service for a number of reasons as

It is essential all trolleys, equipment and utensils:

It is important that anytime a gueridon trolley is wheeled in

Therefore it is essential that:

A recipe is a formula which lists all the ingredients required

The main reasons for using standard recipes are to:

 What activities need to take place?

There are many other safety requirements that must be

Given that most customers will have some type of

There are five different methods to making a cocktail:

The ingredients are placed into a cocktail shaker, shaken

Ingredients are placed into a blender and blended.

These are simply mixed in the glass in which they will be

They include floating liqueur on top of the built drink.

The ingredients are placed into a mixing glass (called a

These are built in the glass they are served in (a liqueur)

The intention is that the drinker sips one layer at a time,

Roasted meats are normally served with:

Seafood is normally served with:

Some form of dressing is commonly served with salad.

Salads are usually served with a dressing to combine the

The two main dressings are:

Salad is normally served with:

The first step is to remove the trolley to an appropriate

In many cases there are unused items that can be reused,

At the end of each gueridon session and at the end of

Naturally this is essential:

Items that can be re-used include: