gueridon servicce

1. PROVIDE GUERIDON
SERVICE
Dedy Wijayanto
Part 3-
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2. 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
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3. Factors impacting menu items
and ingredients
Expected volume of each menu item
• Promotions
• Favoured or popular dishes
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4. Identify ingredients according to
recipes
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Recipe
A recipe is a formula which lists all the ingredients
required and the method necessary to prepare a dish.

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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

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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

7. Assemble ingredients
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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

8. Verify the quality and condition of food
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The quality of the items selected must match the
standards of the establishment.
• How can you undertake quality
controls?
• What are you looking for?

9. Conducting preparation activities
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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?

10. Conducting preparation activities
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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

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Common preparation 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

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Common preparation activities
• Prepare batters and coatings
• Prepare bread crumbs
• Prepare salad dressings
• Prepare sandwiches
• Cut / portion desserts

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Common preparation activities
• Make of sauces
• Par- cooking items
• Heating or cooling items
• Wrapping and preparing individual portions

15. Position gueridon trolleys for maximum
impact
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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

16. Position gueridon trolleys for maximum
impact
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Type of trolley
• Display trolleys
• Preparation / cooking trolleys
– Whilst idle
– Whilst in use
• Timing of trolley

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Positioning trolleys for practicality and
safety
Primary considerations:
• Flames
• Spitting of hot oil
• Heat

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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

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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

20. Element 3:
Prepare and serve menu items
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21. Prepare and serve menu items
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Performance Criteria for this Element are:
• 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

22. Prepare and serve menu items
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• 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

23. Carving meat
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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

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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

25. Sautéing food
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• 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

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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

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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

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Sautéing techniques
• 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

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Sautéing techniques
• 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

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31. Filleting fish
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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

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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

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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

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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

35. Preparing salads
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• 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

36. Preparing salads
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Salad ingredients
• Lettuce, tomato and greens
• Fresh herbs
• Fruits
• Nuts
• Pasta

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Salad ingredients
• Seafood
• Meats
• Cheeses
• Cooked eggs
• Wide range of sauces and garnishes

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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

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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

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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
• Serving the guest their tableside items

42. Serving cheese
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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

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Serving cheese techniques
• 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

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Serving cheese techniques
• 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

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Serving cheese techniques
• Add suitable accompaniments
• Serving the guest their tableside items
• Remember to provide a separate cheese knife or
utensil for each cheese
• Encourage guests not to mix the knives to
avoid mixing cheese flavours

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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

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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

48. Serving desserts
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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

49. Preparing beverage items
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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?

50. Preparing cocktails
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Types of cocktails
There are five different methods to making a cocktail:
• Shaken
• Blended
• Built
• Stirred
• Layered

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Shaken
The ingredients are placed into a cocktail shaker,
shaken and then strained into a glass.
• Between the Sheets
• Brandy Alexander
• Daiquiri
• Golden Dream

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53. See you in part 4.
deddywijayanto@stptrisakti.ac.id
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