types of guerdion service in restaurant

1. GUERDION SERVIcE
1www.indianchefrecipe.com

2. INTRDUCTOIN:
This is also termed as trolley service.
Dishes are prepared , curved, dressed , or
flammed on a trolley in front of the guest and
served with service spoon and fork.
2www.indianchefrecipe.com

3. Types of trolleys:
Hors d’oeuvre varies trolley
Salad trolley
Food preparation , carving,flambe’trolley.
Cheese trolley
Liqueur trolley
3www.indianchefrecipe.com

4. Hors d’oeuvre varies trolley
• It displays 10 to 12 varieties of appetizers. The
containers holding appetizers are placed over
ice.
4www.indianchefrecipe.com

5. Salad trolley
It has half plates and bowels , under plates ,
containers with prepared ingredients. Salad
dressings and seasonings that are required to
prepare the salads.
5www.indianchefrecipe.com

6. Food preparing ,curving,flamed trolleys
These have a gas burner or flares lamp which
is fixed on the trolley to the level of the top
surface. A trolley may have single or double
burner. One burner is used for keeping the
food hot while the other is used for cooking.
6www.indianchefrecipe.com

7. Cheese trolley
It has a variety of cheeses , cheese board, and
cheese knife for cutting the cheese , and
appropriate accompaniments for cheese.
7www.indianchefrecipe.com

8. Liqueur trolley
It has assorted glasses, measure, ice bucket,
spirit and liqueur bottles, carafes, etc. it may
also have cigar, cigar cutter, and lighter.
8www.indianchefrecipe.com

9. The equipment used on a trolley
Flare lamp
gas stove
Chafing dish
Suzette pan
Carving board
9www.indianchefrecipe.com

10. Flare lamp
This piece of equipment is operated with
ethylated spirit and has reservoir for fuel, a
wick with an adjustment knob, a chimney, and
a gird.
6 to 8 inches in diameter
8 to 10 inches height
10www.indianchefrecipe.com

11. 11www.indianchefrecipe.com

12. Gas stove
Many establishments prefer gas stove over
flare lamp .the cylinders are placed under the
gas burner in a chamber and connected to the
stove.
12www.indianchefrecipe.com

13. Chaffing dish
• It is a container holding hot water on which
food container is kept to retain the temperature
of the food.
13www.indianchefrecipe.com

14. Carving board
• Carving of meat and poultry should be carried
out on a carving board and each category of
meat and poultry, a separate carving board
should be used.
14www.indianchefrecipe.com

15. Maintenance of the trolley equipment
All the pieces of equipment and tools are
guerdon service should be maintained
regularly for efficient performance.
Clean all parts of the lamps regularly.
Never replace gas bottles near a naked flame.
Check the gas bottles for leaks
15www.indianchefrecipe.com

16. Check the length of the wick and make sure it is
trimmed regularly
Do not check the spirit level in the tank of the lamp
near a naked flame
A void overfilling the lamp
It should be handed only by trained staff
Clean pans,chafing dishes,and other equipment
used on the trolley well daily so as to make them
presentable.
Clean cutting,carving,cheese boards well after the
service.
16www.indianchefrecipe.com

17. By
Ganesh yadv
17www.indianchefrecipe.com