D1.HBS.CL5.11 Slide 1. Subject Elements This unit comprises three Elements: Promote gueridon service to guests Prepare gueridon equipment for service

PROVIDE GUERIDON SERVICED1.HBS.CL5.11

Slide 1

Subject Elements

This unit comprises three Elements:

Promote gueridon service to guests

Prepare gueridon equipment for service

Prepare and serve menu items

Slide 2

Assessment

Assessment for this unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from supervisor

Slide 3

Element 1:Promote gueridon service to guests

Slide 4


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



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

Prepare gueridon equipment for servicePerformance Criteria for this Element are:

Clean and maintain gueridon trolleys, equipment and utensils

Prepare trolleys and service area for service with equipment, utensils and linen

Select food and non-food items for service to match menu items

Slide 87

Prepare gueridon equipment for servicePerformance Criteria for this Element are:

Verify the quality and condition of food and non-food items prior to use

Position gueridon trolleys for maximum impact on sales potential

Slide 88

Clean and maintain gueridon trolleys, equipment and utensilsWhen working with any equipment, including a gueridon trolley, it is an important first step that you ensure that equipment is:

Clean before use

Of the correct type and size

Is safely assembled ready for use

Slide 89

Clean and maintain gueridon trolleys, equipment and utensilsCleanliness

It is essential all trolleys, equipment and utensils:

Are hygienically clean

Visually looks clean

Slide 90

Clean and maintain gueridon trolleys, equipment and utensilsHygienic requirements

Make sure items are clean before using them

Clean surfaces on a regular basis

Ensure all items are clean between preparing different gueridon dishes

Clean items after use

Store cleaned and sanitised items

Observe appropriate personal hygiene practices

Slide 91

Clean and maintain gueridon trolleys, equipment and utensilsCleanliness during service

It is important that anytime a gueridon trolley is wheeled in front of a table that it:

Looks clean

Has no evidence of prior cooking

Gives the appearance that it has not been used before

Slide 92

Clean and maintain gueridon trolleys, equipment and utensilsCleanliness during service

Therefore it is essential that:

Used items are either returned to the kitchen or stored in a closed space on the trolley

All food scraps have been removed on a regular basis

All surfaces, including tops and sides are clean

The immediate area including the floor is free from any dirt, grime or debris

Slide 93

Prepare for service

Mise en place

Selecting and assembling the equipment and utensils needed for gueridon service is part of the process known as ‘mise en place’

This is a French term meaning ‘to put in place’

Slide 94

Prepare for service

Mise en place

It means getting everything ready before you start cooking or preparing items in front of customers so that you don’t have to interrupt the preparation process while you look for something

Slide 95

Mise en place

Preparing the gueridon trolley

Pots and pans

Cooking oils and utensils

Sufficient fuel sources

Cleaning items

Cloths and rags

Slide 96

Mise en place

Preparing the gueridon trolley

Crockery and cutlery

Service plates, platters and utensils

Condiments and proprietary sauces

Alcoholic and non-alcoholic beverages

Basic maintenance to trolleys and burners

Slide 97

Mise en place

Preparing kitchen areas

Clean pots and pans

Clean chopping boards and knives

Pre-prepared ingredients, in various states of readiness

Ingredients are assembled and are complete for each food item

Sufficient stock to adequately perform the shift

Slide 98

Select food and non-food items for serviceNow that all necessary equipment and utensils have been prepared for gueridon service, the next logical step is the selection and preparation of items that will be needed to prepare menu items.

What food items are required?

What non-food items are required?

Slide 99

Factors impacting menu items and ingredientsOverall expected trade

Current bookings

Cyclical or historical information

Days of the week

Local events inside the hotel

Surrounding events and festivals

Weather

Expected walk in trade

Slide 100

Factors impacting menu items and ingredientsExpected volume of each menu item

Promotions

Favoured or popular dishes

Slide 101

Identify ingredients according to recipesRecipe

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

Slide 102

Identify ingredients according to recipesA recipe should include the following:

Name of the dish

Instructions for preliminary preparations

Equipment required

Quantity and name of ingredients

Method of preparation

Cooking temperature

Cooking time

Number of portions Slide 103

Identify ingredients according to recipesBenefits of recipes

The main reasons for using standard recipes are to:

Maintain a consistent quality

Record the food cost for each menu item

Control the portion size

Establish the food cost percentage for each menu item

Write accurate food orders

Assist in the training of new staff

Slide 104

Assemble ingredients

Assemble ingredients according to the correct type and quantity

Ordering the correct ingredients

Carrying sufficient stock on-hand to meet demands

Selecting the correct recipe

Correctly interpreting the ingredients so correct/appropriate ones are used

Correctly weighing and measuring ingredients

Choosing and preparing the correct equipment

Slide 105

Verify the quality and condition of foodThe quality of the items selected must match the standards of the establishment.

How can you undertake quality controls?

What are you looking for?

Slide 106

Conducting preparation activities

Even if all cooking or carving is to be performed in front of the customer, there is often a great deal of preparation that needs to take place to ensure that time is efficiently used when it is ‘show time’!

What activities need to take place?

Where are these activities performed?

Slide 107


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 impactOnce all preparation activities have been conducted, it is now time to position the trolleys for maximum impact.

Considerations:

Type of trolley

Practical considerations

Visual impact

Safety considerations

Slide 112

Position gueridon trolleys for maximum impactType of trolley

Display trolleys

Preparation / cooking trolleys

Whilst idle

Whilst in use

Timing of trolley

Slide 113

Position gueridon trolleys for maximum impactPositioning trolleys for practicality and safety

Primary considerations:

Flames

Spitting of hot oil

Heat

Slide 114

Position gueridon trolleys for maximum impactPositioning trolleys for practicality and safety

Secondary considerations:

Near required electrical sockets

In a low traffic area

Away from flammable items

Near suitable ventilation or exhaust capabilities

Unlikely to be bumped by other staff or customers

Close to the largest amount of tables with minimum movement

Slide 115

Position gueridon trolleys for maximum impactDirect safety precautions

There are many other safety requirements that must be addressed including:

Need for staff training

Removing pan from flame before adding spirits

Regulating height of flame

Ensuring that flammable liquors are sealed and kept away from flame

Slide 116

Element 3:Prepare and serve menu items

Slide 117



Prepare and serve 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

Present finished menu items

Key points when serving food and beverage

Do it quickly

Do it professionally

Ensure the hygienic presentation of completed items

Ensure consistency in neatness, balance and serve sizes

Ensure the use of correct service wear, cutlery and glassware

Slide 174


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 utensilsNow that all food and beverage items prepared through gueridon service has been completed it is now time to remove the trolley from the customer table and to prepare it for upcoming service.

What activities need to take place at the end of a gueridon activity or session?

Slide 180

Clear and clean trolleys, equipment and utensilsRemove trolley

The first step is to remove the trolley to an appropriate location, preferably in the kitchen.

Takes the used trolley out of view of customer

Frees up space in the dining environment

Allows ease of clearing, cleaning and replenishing

Slide 181

Clear and clean trolleys, equipment and utensilsClear trolley and items

The next step is to clear all used items off the gueridon trolley. This may include used:

Pots and pans

Utensils

Plates

Food containers

Glassware

Napkins

Service ware Slide 182

Clear and clean trolleys, equipment and utensilsStore unused perishables

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

Sugar, salt and pepper packets

Napkins

Sealed condiments

Decorations

Garnishes

Unused cutlery, crockery and other service items

Slide 183

Clear and clean trolleys, equipment and utensilsDispose of left over food

At the end of each gueridon session and at the end of trade you may be required to dispose leftover food and other items used during service.

Naturally this is essential:

Visually

Hygienically

Slide 184

Clear and clean trolleys, equipment and utensilsReusing items

Items that can be re-used include:

Butters and dairy products

Cooking oils and proprietary sauces

Salt and pepper

Slide 185

Clear and clean trolleys, equipment and utensilsClean trolleyPieces of gueridon equipment and items may need to be:

Cleaned and left out ready for the next shift

Cleaned and stored away ready for use some time in the future

Turning off specified electrical items

Slide 186

Clear and clean trolleys, equipment and utensilsReplenish trolley

Once the trolley is clean it is now time to replenish the trolley with all items that will be required for the next service cycle

There are many items that need to be replenished on a gueridon trolley.

Slide 187

Clear and clean trolleys, equipment and utensilsStore trolley

The last step is to store the gueridon trolley in the appropriate location, including:

Ensuring staff and equipment safety

Ensuring all items are cleaned

Ensuring that food-related items are protected from contamination

Ensure any gas supply is turned off or removed

Making sure items are returned to their nominated locations

Checking individual items

Slide 188

Revision and Assessments

It is now time to complete any:

Revision

Activities

Assessments

Slide 189

Finish:

Thank you!

Slide 190

Documents

D1.HBS.CL5.11 Slide 1. Subject Elements This unit comprises three Elements: Promote gueridon service to guests Prepare gueridon equipment for service