UNIT-3 Gueridon Service
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Guéridon Service( Unit‐3). Introduction: The definition of the term guéridon is a movable service or trolley from which food be carved, filtered, flambéed or prepared and served. It is, in other words, a movable side board which can give, sufficient equipment for the immediate operation in hand; whatever it should also carry much special equipment in case of emergency if necessary. The guéridon service itself come in various form i.e. calor gas, trolley, specially made for the purpose, a plain trolley or even a small table. The origin of guéridon service itself is hard to trace. It includes carving salad preparation, filtering preparation of fresh fruit and so on. This form of service the cost of the dishes being priced individually and the average cost of the meal being therefore higher than a table d’hote meal. Another reason for higher cost with an a’la carte type of meal is that demand a skilled service and this form of service of labour cost. In itself is much higher and is include within the cost that the guest pay also made expensive and elaborate form of equipment must be used fro the service to be carried out. Flambé dishes first become popular in the Edwardian i.e. the first claimed flambé dishes was crêpes Suzette which was supposedly invented by Henri Charpentier working as a commis at the café de paris is Monte Carlo (1894). SPECIAL EQUIPMENT: Spirit Burner Flambe Trolley Portable Gas burner lamp
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Transcript of UNIT-3 Gueridon Service
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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
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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.
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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.
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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.
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