gueridon service
TRANSCRIPT
AREAS COVEREDAREAS COVERED
DEFINATION & USEDEFINATION & USE
SELECTION OF FOODSELECTION OF FOOD
MISE-EN-PLACEMISE-EN-PLACE
FOOD PREPERATION TECHNIQUESFOOD PREPERATION TECHNIQUES
SAFETYSAFETY
VARIOUS DISHESVARIOUS DISHES
LITERAL MEANING OF LITERAL MEANING OF GUERIDONGUERIDON
MOVABLE SERVICE MOVABLE SERVICE TABLE/TROLLEYTABLE/TROLLEY
FOOD CAN BE FOOD CAN BE CARVED,FLAMBED,ETC.CARVED,FLAMBED,ETC.
FOUND IN HIGH CLASS FOUND IN HIGH CLASS ESTABLISHMENTSESTABLISHMENTS
A LA CARTE MENUA LA CARTE MENU
EXPENSIVEEXPENSIVE
REQUIRES HIGH REQUIRES HIGH SKILLSSKILLS
EXPENSIVE AND EXPENSIVE AND ELABORATE ELABORATE EQUIPMENTSEQUIPMENTS
GUERIDON AS A SALES GUERIDON AS A SALES AIDAID
CAN BE USED TO DISPLAY:
HORS D OEUVRERSHORS D OEUVRERS
SALADSSALADS
MAIN COURSE ITEMSMAIN COURSE ITEMS
BAKERY ITEMSBAKERY ITEMS
DESSERTSDESSERTS
FRESH FRUITSFRESH FRUITS
FOOD SELECTION & FOOD SELECTION & PRESENTATIONPRESENTATION
FRESH & ATTRACTIVEFRESH & ATTRACTIVE
NO DISCOLOURATIONNO DISCOLOURATION
SIMPLESIMPLE
QUALITYQUALITY
NO DOMINATING SMELLNO DOMINATING SMELL
MISE-EN-PLACEMISE-EN-PLACE
NAPERYNAPERY
CUTLERY & CUTLERY & FLATWAREFLATWARE
HOT PLATEHOT PLATE
HEATERSHEATERS
CARVING BOARDS & KNIVESCARVING BOARDS & KNIVES
BASIC ACCOMPANIMENTSBASIC ACCOMPANIMENTS
PLATESPLATES
DOILIESDOILIES
METHOD OF SERVINGMETHOD OF SERVING
• STATE THE NAME• PLACE HOT PLATES ON THE SIDE
OF TROLLEY• CARVING OR FILLETING• PLACE VEGETABLES AND SAUCES• SERVE THE DISH
GENERAL POINTSGENERAL POINTS
WHICH OF COURSE ARE REALLY IMPORTANT
SEQUENCE OF SERVICESEQUENCE OF SERVICE
• HORS D’ OEUVRES
• SOUP
• FISH
• MEAT
• POTATOES AND VEGES
• SWEET
• SAVOURY
FOOD PREPARATION FOOD PREPARATION TECHNIQUESTECHNIQUES
F L A M B E
S E A F O O D S F R U IT S S A L A D S
T O S S IN G C A R V IN G A N D JO IN T IN G
T Y P E S O FF O O D P R E P A R A T IO N T E C H N IQ U E S
TOSSINGTOSSING
• ITEMS SUITABLE• DISPLAY OF MAIN
INGREDIENTS• SAUCES AND
DRESSINGS
FLAMBEFLAMBEWHAT IS FLAMBE WORK ?
THE HISTORY OF THE HISTORY OF FLAMBEFLAMBE
HENRY CHARPENTIER (1894) INVENTED THE
CREPE SUZETTE
THE SYNONYMS OF THE SYNONYMS OF FLAMBEFLAMBESHAFTING DISH COOKERY
LAMP WORKFLAMBE WORK GUERIDON SERVICE
THE SKILL OF THE THE SKILL OF THE WAITERWAITER
FLAIR FOR SHOWMANSHIP
EXPERIENCE
ALERT
HAZARDS INVOLVED IN HAZARDS INVOLVED IN FLAMBE WORKFLAMBE WORK
WHY IS FLAMBE SO WHY IS FLAMBE SO EXPENSIVEEXPENSIVE
COST OF SPIRIT
EXTRA SKILL INVOLVED
ADVANTAGES OF HIGH PRICE
SPIRITS TO BE USEDSPIRITS TO BE USED
SPIRITS
FORTIFIED WINES
SPARKLING WINES
STILL WINES
BEER
CIDER
SYRUPS
POINTS TO BE POINTS TO BE REMEMBERED WHILE REMEMBERED WHILE
USING SPIRITSUSING SPIRITSMUST COMPLIMENT
GOOD QUALITY
QUANTITY
SPECIAL EQUIPMENTS
FLARE LAMPS
METHYLATED SPIRITS FLAMMABLE GEL CALOR GAS
SUZETTE PANS
CHAFTING DISH
FLAMBE TROLLEY
• DIMEN – 48 X 23”• HEIGHT – 35”• WEIGHT – 45 KG
FLAMBE TROLLEY, ELECTRIC
• DIMEN – 48 X 23”• HEIGHT – 35”• WEIGHT – 44.5 KG
DELUXE GUERIDON TROLLEY
CAKE N CHEESE TROLLEY
COOLED CAKE TROLLEY
STANDARD GUERIDON TROLLEY
LIQUOR TROLLEY
SERVING TROLLEY
SHERBET/ ICECREAM TROLLEY
COOLED MINI CHEESE TROLLEY
WINE TROLLEY
PATISSERIE TROLLEY
FLAMBE TROLLEY VARIATIONS
COOLED HORS D’ OEUVRE TROLLEY
HOT PLATES
GUERIDON TROLLEY
CARE AND CARE AND MAINTENANCE OF MAINTENANCE OF
EQUIPMENTEQUIPMENTACCORDING TO LAWS AND REGULATIONS
HYGIENEa.BURNISHING MACHINE
b.SILVER DIP
c.PLATE POWDER
SAFETY WITH FUEL
POSITION OF TROLLEY
CHECKLISTCHECKLIST
GAS LAMPSGAS BOTTLES
SPIRIT LAMPS
CARVING-THE GRANDEUR OF CARVING-THE GRANDEUR OF GUERIDON SERVICEGUERIDON SERVICE
AS A SHOW BUSINESS
AS PER GUEST’S NEED
AS A SKILLED ARTAS A SKILLED ART
USAGE OF SHARP KNIVESCORRECTNESS OF CUTTINGCARVING ACROSS THE GRAINS
POSITIONING OF FORK & JOINTS
USAGE OF EQUIPMENTS
MISE-EN-PLACE
BALANCED WORK
CARVING HYGIENEsimple yet important
•MISE-EN-PLACE
THIN CARVING KNIFETHIN CARVING KNIFESHORT BROADER KNIFESHORT BROADER KNIFESMALL STRONG BLADED SMALL STRONG BLADED KNIFE KNIFE CARVING KNIFECARVING KNIFELAMP & CHAFING DISHESLAMP & CHAFING DISHESSAUCE LADLESSAUCE LADLESSERVING SPOONS & SERVING SPOONS & FORKSFORKSJOINT PLATESJOINT PLATESNAPERYNAPERY
UNDERSTANDING CARVING & USAGE
OF EQUIPMENTS
CARVINGCARVING
IT’S IMPORTANCEIT’S IMPORTANCEMETHODS OF METHODS OF
CARVINGCARVING
THE CARVING THE CARVING TROLLEYTROLLEY
PRESENTATION OF TROLLEY
FUNCTION
MAINTENANCE
SELECTION OF TOOLS & SELECTION OF TOOLS & EQUIPMENTSEQUIPMENTS
FOR JOINTS
FOR HAM
POULTRY/GAME
USAGE OF CARVING FORK
CLEAN NAPKINS
PREPERATION OF PREPERATION OF JOINTSJOINTS
FISHa. SMOKED SALMONb. TROUTc. SOLE
SMALL MEAT CUTSa. DOUBLE SIZED STEAKSb. RIB STEAKSc. DOUBLE STRIP SIRLOIN STEAKd. PORTERHOUSE STEAK
SALADSSALADS• EXAMPLES:::
VERTEVERTERUSSIANRUSSIANNICOISE etc…NICOISE etc…
•DRESSINGS:::
FRENCHFRENCHENGLISHENGLISHVINAIGRETTEVINAIGRETTE
DELUXE HORS D’OEUVRESDELUXE HORS D’OEUVRES
SMOKED TROUTSMOKED SALMONCAVIAR
POTAGEPOTAGE
• CONSOMME:::
CONSOMME AUX CONSOMME AUX XERESXERES
POISSONPOISSON
o SOLE GRILLE AU MEUNIERE
o SOLE POCHEo SOLE FRITS
POULETPOULET
• POULET COTE
CANARDCANARD
CANARD ROTI
GAMEGAMEDINDONNEAU ROTI
BOUEFBOUEF
ALOYAU DE BOEUF
AGNEAUAGNEAU
CARRE D’AGNEAU
GIGOT D’AGNEAU
PEACH FLAMBEPEAR FLAMBECHERRIES FLAMBEPINEAPPLE FLAMBESTRAWBERRIES ROMANOFFCHRISTMAS PUDDINGBOMBE VESURIUSCREPE SUZETTE
RUM OMELLETE
IRISH COFFEE
CAFÉ BRULOT
THANK YOU• ON BEHALF OF:
ICCHAPURAK SINGH BHATIAINDERDEEP SINGH UPPALISHA SHARMAJAGMEET SINGH RAINAKAPIL KANTKAPIL YADAVKARTIKEYA MANANKHYATI MIGLANIKSHITIJ JAWAKULDEEP SHILPI