GuridonService(Unit3).

Introduction:Thedefinitionofthetermguridonisamovableserviceortrolleyfromwhichfoodbecarved,filtered,flambedorpreparedandserved.Itis,inotherwords,amovablesideboardwhichcangive,sufficientequipmentfortheimmediateoperationinhand;whateveritshouldalsocarrymuchspecialequipmentincaseofemergencyifnecessary.Theguridonserviceitselfcomeinvariousformi.e.calorgas,trolley,speciallymadeforthepurpose,aplaintrolleyorevenasmalltable.

Theoriginofguridonserviceitselfishardtotrace.Itincludescarvingsaladpreparation,filteringpreparationoffreshfruitandsoon.Thisformofservicethecostofthedishesbeingpricedindividuallyandtheaveragecostofthemealbeingthereforehigherthanatabledhotemeal.Anotherreasonforhighercostwithanalacartetypeofmealisthatdemandaskilledserviceandthisformofserviceoflabourcost.Initselfismuchhigherandisincludewithinthecostthattheguestpayalsomadeexpensiveandelaborateformofequipmentmustbeusedfrotheservicetobecarriedout.

FlambdishesfirstbecomepopularintheEdwardiani.e.thefirstclaimedflambdisheswascrpesSuzettewhichwassupposedlyinventedbyHenriCharpentierworkingasacommisatthecafdeparisisMonteCarlo(1894).

SPECIALEQUIPMENT:

Spirit Burner Flambe Trolley

Portable Gas burner lamp

Flarelamps/TableCookingLampsorCheffingLamps:

Theseareanessentialitemofequipmentforguridonserviceandareusedinreheating,cookingandflambingdishes.Themaintenanceoftheflarelampsisveryimportantandshouldbecarriedoutverycarefully,ensuringeachpartisfittedtogethercorrectly,thatitisfittedtothecorrectlevelwithmethylatedspiritandthanthewickisofsufficientlengthtogiveadequateheatwhereinuse.

Theflarelampshouldbecleanedregularlywiththeaidofplatepowder.Regulartimingofthewickisessentialtoavoidmethylatedspiritfumesbakingoutandspoilingthearomaofthefood.Thelampsareusually2025cmhighwithagridofdiameter1520cm.Inapurposebuiltthesameworkingheightallalongthetrolleytap.ThisImuchsafefrothewaiterashe/sheworkssincethereislesschanceofaccidents.Thelampsherearegenerallycolorgas.

Chafingdishonsuzettepans:

Thetruechafingdishinrarelyseennowdays.Thiswasdeeper,hadaledandwasmadetofitintoAsownindividualheatingunit.TheshallowerpanswhichareusedtodayarecalledSuzettepans.Theyresemblefryingpansinshapeandsizeandhaveadiameterof2330cmwithorwithoutalip.Thelipisusuallyfoundonthelefthandside.Thepansaregenerallymadeofsilverplatedcopperasthisgivesanevendistributionofheat.

Hotplates:

Thehotplatesmainfunctionistokeepfoodhotbeforeitisservedtotheguest.Theyarealwayspositionedonthesideboardandtheguridontheycomeinavastrangeofsizesandmaybeheatedbygas,electricityormethylatedspiritsandthereareeveninfraredonesavailable.Themajorityofhotplatesinpresentdayuseareheatedbymethylatedspiritandtherefore,aswiththeflarelampscareshouldbetakenincleaningfilingandtrimmingthewicksinbothhotplatesandflarelampsshouldbelongenoughandadequatefortheservice.

Guridon(Calorgas):

Aguridonmayuseagaslampconnectedtoacalorgascylinder.Theservicetopisflattheuppercasing.Thismakesitmuchsafewhenworkingdishesorcarryingoutanyformofflambworkatthetable.Thetopofthetrolleyisstainlesssteelwhichallowsforeasycleaningotherfacilitiesarethecontrolswitchforthegaslamp,thedrawerforthesurplusequipment,thecuttingboardforusewhencookingdishesatthetablethebracketonthelowertrayusedforholdingbottlesofspiritandliqueursandtheidentificationontopofthetrolleyforholdingaccompaniments.

Careandmaintenanceofequipment:

Thesearemanyreasonswhyallequipmentshouldbemaintainedonaregularbasis.Primarily,itisbecauseofHygieneandpresentationinfrontoftheclientandlegalsuspectsofthefoodHygieneRegulation,1970;theFoodAct1984;theFoodsafetyAct1990,andtheFoodandDrugact.

Workperformance:Efficiencyofperformanceislostandpossiblyasaresultlossofcustomandthereforerevenue.

Worksafety:Thelegalaspectsofthehealthandsafetyatwork1974wouldapplyhereaswellasapplicableinsuranceacts.

Toensuretheabovetakesplaceadailyinspectionandcleaningrotaasschedule.Thisworkshouldthenbecarriedoutbythefoodservice/personnelduringthenormalmisenplaceperiodandunderthesupervisionofaseniormemberattheteamofbrigade.

Carving:

Carvingisthejointskilltaskonlypotratedbycontinuouspracticefollowingarethepointkeptinminwhilecarving:

(a) Sharpknifeisusedtocarvedajointbecauseablustknifemaydamagecertainimportantissue.Meatiscarvedacrossthegrainwiththeexceptionofsaddleofmuttonwhicharesometimecutatrightangeltotheribs.Thecarvingforkmustbeholdingthejointfirmlyasmultiplepierceddamagesthemind.

Equipmentisusedincarving:

a.Carvingknifeshouldbe1012inchlongand2.5cmwide.

b.Forpoultryongamesincelongknifeisused.

c.Forhamlong,thick,flexiblecarvingknifeisused.

Methodforcarving:

(i)Carvingofallhotfoodmustbeperformedquicklysothatnoheatisallowedtoescape.

a.Beefandham:Theirslicesarecut.

b.Lamb,mutton,pork,vealtongueiscarveddoublethicknesofbeefandham.

c.Boiledbeefandpressedmeatismostthickenthanroast.

d.Saddleoflamb:Carvedinlongthickslices.

e.Shoulderoflamb:Itiscutfromtoptobottomandagainfrombottomtotopbecausethecut

hasanoccurredboneformationwhichheatmeat,tuckedbetweenthebones.

f.Coldham:Carvedbonesfromtobottominthinslices.

g.Wholechicken:Carvedinsixportion.

h.Duckling:Carvedinsixportion,twoleg,twowingand2breast.

i.Turkey:Fourcuts,guestissupposedtobyorderedbreastandsupreme.

j.Salmon:Filletandthenslicedinto4/1inchslices.

Carvingtrolleyfunction:

1.Functionofcarvingtrolleyistoactanaidselling.

2.Thechefsshouldactassalesmanandsuggestrightjointtorightguest.

3.Thecarvingisvisualtreathencegreatcareshouldbetakenwhiledoingit.

4.Carvingtrolleyisheatedby2methylethylatedgas.

5.Containerinwhichthecarvingboardrestcontainhotwater.

6.Therearetwoeachforkeepinghotplates.

7.Lastonetokeepcarvingequipment.

PresentationofTrolley:

Whereinusethecarvingtrolleymustbepresentedinbetweenthecustomerandchefwhichensuresthatthecustomercanseeeveryoperationperformedandappreciateskillperformed.Itshouldbepositioninsuchawaythatthelidisdrawnfromtrolleytowardsthewaiterandsafetywallispositionedonthesideawayfromthewaiter.

SequenceofService:

Presentationofalldishesforallcoursesisveryimportantbothbeforetheactualservicecommencesandinplacingthemealupontheplate,especiallywhenfilteringandcarving.

Soup:Alwaysservedfromtheguridonwhetherinindividualsouptureensorinlargersouptureensrequiringaladle.Allaccompanimentspassed.

Fish:Filletedwherenecessaryandservedfromguridon.

Meat:Carvedwherenecessaryandservedfromtheguridon.

Potatoesandvegetables:Servedaspreviouslymentionedtogetherwithsauceandaccompaniment.

Sweet:Servedfromtheguridoninaflambtypedishorfromthecoldsweettrolley.Allaccompanimentpassed.

Savoury:Servedfromguridon.

Coffee:Normalsilverserviceunlessspecialitycoffeesarerequired.