Gueridon Service

PROVIDE GUERIDON
SERVICE
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
ingredients
When explaining food items prepared in
gueridon service, this primarily refers to:
 Menu items
 Ingredients
 Methods of preparation of cookery
 Culinary styles
Slide 69
ingredients
 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
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
Prepare gueridon equipment for
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
activities
Common preparation activities
 Wash and clean food items
 Cut food items
 Peel and trim fruit and vegetables
 Turn vegetables
 Julienne items
 Prepare garnishes
 Prepare accompaniments
Slide 108
activities
 Collect oils and other cooking agents
 Prepare diary items including milk, creams
and butters
 Cut cheese pieces or wedges
 Measure, sift and measure farinaceous
products
 Prepare nuts and seeds
 Marinate meats
Slide 109
activities
 Prepare batters and coatings
 Prepare bread crumbs
 Prepare salad dressings
 Prepare sandwiches
 Cut / portion desserts
Slide 110
activities
 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 menu items
 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,
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
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
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
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
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
Reusing items
Items that can be re-used include:

 Butters and dairy products
 Cooking oils and proprietary sauces
 Salt and pepper
Slide 185
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
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
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

Gueridon Service

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Gueridon Service

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PROVIDE GUERIDON

It is a style of service that is:

It is often described as the most complex of

A large number of food and beverage

What needs to be considered when selecting

The selection of these menu items will be

Appetisers are menu items offered for guests

A traditional course on many menus, soups

Salads can be served in simple form such as a

Caesar salad is the most popular salad made in

Staple ingredients can be:

What types of meat, poultry, fish and seafood

Accompaniments are complementary additions to

Accompaniments are typically:

Accompaniments for roasts include:

Common garnishes may include:

Specialist cuisine food items commonly relate

Desserts are served after the main course

Crepes suzette is the most popular menu item

It is often prepared in a sauté pan in full view

A growing focus on healthy eating has seen

There are endless varieties of cheese.

Cheese is normally sliced or portioned and served

In some cases customers may wish to have a

These normally consist of:

It is the role of the server to ensure they

When a customer asks “What do you

Each server will need to know:

Portioning means controlling the size or

To prepare meat for various culinary uses, be it

Cutting is a common procedure used in

These procedures are commonly associated

Depending on the menu item being carved, the

 Help create visually aesthetic designs

Besides the equipment and utensils identified

Required in gueridon service for a number of

It is essential all trolleys, equipment and

It is important that anytime a gueridon trolley

Therefore it is essential that:

A recipe is a formula which lists all the

The main reasons for using standard recipes are

 What activities need to take place?

There are many other safety requirements that

in place, it is now time to prepare and serve

Once the fish has been filleted the last steps

Given that most customers will have some type

There are five different methods to making a

The ingredients are placed into a cocktail

Ingredients are placed into a blender and

These are simply mixed in the glass in which

They include floating liqueur on top of the built

The ingredients are placed into a mixing glass

These are built in the glass they are served in

The intention is that the drinker sips one layer

Roasted meats are normally served with:

Seafood is normally served with:

Some form of dressing is commonly served

Salads are usually served with a dressing to

The two main dressings are:

Salad is normally served with:

The first step is to remove the trolley to an

In many cases there are unused items that can

At the end of each gueridon session and at the