PROVIDE GUERIDON SERVICE

PROVIDE GUERIDON SERVICE
D1.HBS.CL5.11 Trainer welcomes trainees and informs them that they will be learning how to provide gueridon service.

Subject Elements This unit comprises three Elements:
Promote gueridon service to guests Prepare gueridon equipment for service Prepare and serve menu items Trainer advises this Unit comprises three Elements, as listed on the slide explaining: • Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail • Trainees can obtain more detail from their Trainee Manual • At times the course presents advice and information about various protocols but where their workplace requirements differ to what is presented, the workplace practices and standards, as well as policies and procedures must be observed.

Assessment Assessment for this unit may include: Oral questions
Written questions Work projects Workplace observation of practical skills Practical exercises Formal report from supervisor Trainer advises that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required. Trainer indicates the methods of assessment that will be applied to them for this Unit.

Promote gueridon service to guests
Element 1: Promote gueridon service to guests Introduce topic. Class Activity – General Discussion Ask general questions: What is gueridon service? Where is it commonly offered? What is normally cooked or prepared using this service style?

Performance Criteria for this Element are: Identify the range of menu items that may be offered via gueridon service Describe and promote a range of gueridon menu items to guests and potential guests Describe the procedures involved in the provision of gueridon service to guests Trainer identifies the Performance Criteria for this Element, as listed on the slide.

Performance Criteria for this Element are: Identify, describe and explain the role of ingredients used in gueridon service of menu items Select and use appropriate materials on gueridon trolley to assist in the promotion of gueridon service Trainer identifies the Performance Criteria for this Element, as listed on the slide.

Gueridon service In summary gueridon service is the preparation, cooking or partial cooking of menu items in view of the customer This is commonly prepared on a moveable trolley which can be positioned in front of each respective table Class Activity – Questions Have you experienced this type of service before? Would you like to experience it? Is this service style common? Why / why not?

Gueridon service Gueridon service is a traditional style of service that is commonly reserved for high end establishments. It is a style of service that is: Very visual Popular with customers Adds a dimension of entertainment Enhances the dining experience Class Activity – Questions What makes it visual? What makes it popular with customers?

Gueridon service Complexity of gueridon service
It is often described as the most complex of service styles, as every action is performed: In front of the guest Away from main equipment With limited preparation space In a busy environment By staff who are usually not professional cooks Class Activity – Questions Can you make this process easier? What other complexities exist in this service style?

Gueridon service Reducing complexity of gueridon service
A large number of food and beverage establishments will either provide: A reduced version of this style Operate ‘open kitchen’ concepts Finish off items using gueridon service Class Activity – Questions What reduced version can you offer? What does ‘open kitchen’ mean and why is it popular?

Advantages of gueridon service
Provides a unique point of difference Promotes menu items to surrounding tables and therefore increased sales Involves the customer Provides higher level of entertainment Class Activity – Discussion Discuss these advantages

Advantages of gueridon service
Increases personalised service Increases interaction with the customer Allows customers to ‘experience’ the cooking process Enables an establishment to charge premium prices Showcases skills of staff Class Activity – Discussion Discuss these advantages

Disadvantages of gueridon service
Need for specialist equipment Staff need to be highly skilled Highly labour intensive Increased safety risk as cooking is conducted in the dining environment, close to the customer Reduces space that can be used for more tables and chairs Class Activity – Discussion Discuss these disadvantages

Menu items What menu items are commonly provided through gueridon service including: Food items Beverage items What needs to be considered when selecting items to be prepared using this method? Class Activity – Discussion Get the audience to discuss and list the different food and beverage items that can be provided through gueridon service?

Menu items Selection of menu items
The selection of these menu items will be based on: Ingredients involved Complexity of the dish Expertise of the staff preparing the dish Time taken to prepare the dish Level of preparation and/or cooking performed in front of the guest Class Activity – Questions What other considerations need to be taken into account?

Gueridon food menu items
Appetisers Appetisers are menu items offered for guests to eat prior to their main course. What appetisers are commonly served? Class Activity – General Discussion Discuss the questions in the slide

Appetisers Hors d’oeuvres Canapés Savouries Antipasto Tapas Finger foods Sandwiches Class Activity – General Discussion & Review menus Identify different types of appetisers How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Soups A traditional course on many menus, soups provide low food cost items for many premises. What soups are commonly served? Class Activity – General Discussion Discuss the questions in the slide

Soups Clear soups Broths Purées Cream soups Bisque Class Activity – General Discussion & Review menus Identify different types of soups. How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Pasta Pasta is a common item that is prepared using gueridon service Normally the pasta itself is par cooked (partially cooked) in kitchens and then finished off with other ingredients and sauces in front of the customer Class Activity – General Discussion Why is this method popular? What types of pasta would you prepare this way? What risottos can be prepared using this format? How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Salads Salads may exist as a stand-alone menu item or as an accompaniment to a main course dish They often come with a dressing What types of salads and dressings are commonly served? Class Activity – General Discussion Discuss the question in the slide How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Salads Salads can be served in simple form such as a ‘green salad’ or may be more intensive including a variety of: Hot or cold meat Raw or cooked vegetables Nuts and seeds Cheeses Hot or cold dressings Class Activity – General Discussion What are common salads prepared using gueridon service?

Salads Caesar salad Caesar salad is the most popular salad made in front of the guests. What is in this salad? What is the history of this salad? Why is it globally popular? Class Activity – General Discussion & Research activity Caesar salad comprises lettuce, cooked egg, bacon, anchovy, parmesan cheese and lemon juice, to name a few items. It is also commonly served with cooked sliced chicken.

Meat, poultry, fish and seafood Staple ingredients can be: The stand-alone ingredient for a dish Ingredients in other menu items What types of meat, poultry, fish and seafood are commonly served using gueridon service? Class Activity – General Discussion Discuss the questions in the slide

Meat Beef Lamb Veal Goat Pork Class Activity – General Discussion & Review menus Identify different types of meat. How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Poultry Chicken Turkey Squab Pheasant Duck Goose Class Activity – General Discussion & Review menus Identify different types of poultry. How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Fish Flat fish Round fish Fillets Whitefish Oily fish Class Activity – General Discussion & Review menus Identify different types of fish. How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Seafood Shellfish Molluscs Crustaceans Octopus and squid Class Activity – General Discussion & Review menus Identify different types of seafood. How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Vegetables What types of vegetables are commonly served? How are they prepared and served? Class Activity – General Discussion Discuss the questions in the slide Identify different types of vegetables How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Sauces, accompaniments and garnishes Sauces, garnishes and accompaniments are additions to the main ingredients of a meal They can be used to enhance the flavour, colour, aroma and overall presentation of the meal Class Activity – General Discussion What is the difference between these? What is their purpose?

Sauces Sauce is a term used in cookery to describe a wide range of flavoured liquids that are served as part of the meal, or dish The addition of a sauce to a dish can be used to transform the overall presentation of a dish by adding flavour, moisture, richness and visual appeal Class Activity – General Discussion What are popular sauces? How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Accompaniments Accompaniments are complementary additions to the main ingredient of a meal. Accompaniments are typically: Vegetables Fries Steamed or fried rice Side salads Sauces and relishes Salsa Class Activity – General Discussion What are popular accompaniments? How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Accompaniments - roasts Accompaniments for roasts include: Horseradish sauce Mustard Mint sauce Mint jelly Cranberry sauce Class Activity – General Discussion Which roasted meats do each of these accompaniments complement?

Garnishes Garnish refers to the decoration of food by the addition of other items Garnishes should be fresh, colourful, edible and should be suited to the meal Class Activity – General Discussion What are popular garnishes? What types of meals are they served with?

Garnishes Common garnishes may include: Lemon wedges Herbs including parsley, rosemary, dill, basil Carrot twirls Vegetable juliennes Croutons Class Activity – General Discussion What are popular garnishes? What types of meals are these garnishes served with?

Specialist cuisine food items Specialist cuisine food items commonly relate to cuisines of various cultures. What are different cuisines in different countries? Class Activity – General Discussion & Research Discuss the questions in the slide Trainer to give small groups a country in which they must research and present cuisine unique to that country / culture.

Specialist cuisine food items Offal Aromatics, flavourings, spices, spice mixes and herbs Garnishes Seeds and nuts Grains, rice and pulses Fungi Preserves, condiments and accompaniments Class Activity – General Discussion & Presentation Discuss the different types of specialist cuisine food items Groups to present their findings.

Specialist cuisine food items Fruits, vegetables, flowers and salad items Aquatic plants such as seaweeds Specialist cheeses and dairy products Sweeteners such as palm sugar, honey and glucose Fats and oils Bush foods Class Activity – General Discussion & Presentation Discuss the different types of specialist cuisine food items Groups to present their findings

Desserts Desserts are served after the main course What types of desserts are commonly served using gueridon service? Class Activity – General Discussion Discuss the question in the slide

Desserts Puddings, cakes and flans Fritters Prepared fruit Soufflé Crepes and omelettes Ice cream, bombes and parfaits Class Activity – General Discussion & Review menus Identify different types of desserts. How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Desserts – Crepes Suzette Crepes suzette is the most popular menu item prepared in gueridon service as it is not only quick to make but is very visual. It is often prepared in a sauté pan in full view of the guests. What ingredients are in this dessert? How is it made? Class Activity – Discuss how crepe suzette is made. They are served hot with a sauce of sugar, orange juice, and liqueur (usually Grand Marnier). Brandy is poured over the crepes and then lit.

Fruit A growing focus on healthy eating has seen increased up- take of fruit in premises. What types of fruit items and dishes are commonly served using gueridon service? Class Activity – General Discussion Discuss the question in the slide How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Cheese There are endless varieties of cheese. Cheese is normally sliced or portioned and served with a variety of accompaniments including: Fruit Nuts Olives Crackers Bread Class Activity – General Discussion What types of cheese are commonly served using gueridon service? How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?

Gueridon beverage menu items
Types of beverages These include: Hot and cold beverages Alcoholic and non-alcoholic choices Coffees and teas Class Activity – General Discussion What are commonly served beverages using gueridon service?

Speciality Coffees Various spirits and liqueurs can be combined with hot coffee and fresh double cream They make a dessert in its own right, to accompany a dessert or to conclude a meal Class Activity – General Discussion What types of specialist coffees do you know? What liqueur is in them?

Spirits and liqueurs In some cases customers may wish to have a spirit or liqueur at the end of a meal or to accompany a dessert. These normally consist of: Cognac Armagnac Calvados Liqueurs Port Class Activity – Questions & Review beverage list What is the difference between these types of beverages? How are they served to the customer?

Promote & discuss menu items
Many customers will rely on you to provide them with information about menu items. It is the role of the server to ensure they actively: Promote menu items that are available through this service style Provide related information that may be helpful to them Class Activity – Questions What promotional methods can be used? What information do customers want to know?

Provide information When all the guests are seated, and the menus have been distributed, your next task is to inform the customers of: Items that are available through gueridon service Other menu items that are prepared in the kitchen Class Activity – Questions Why is this important? How can you best describe and explain menu items available, in either style?

Provide information Information that may need to be provided include:
Menu items prepared through gueridon service Method of preparation Cooking time Class Activity – Questions What else would the guest like to know?

Provide information Making recommendations
When a customer asks “What do you recommend?” there are four options: Recommend what it is you like Recommend what is popular Recommend whatever it is that the kitchen have asked you to push Ask some questions first to determine their preferences Class Activity – Questions Which method is best and why? What follow up questions can you ask to identify their preferences.

Provide information Keys when making recommendations
Ensuring information is honest and truthful Ensuring customers do not get the impression you are rushing your delivering of this information Ensuring guests don’t feel they are imposing on you by asking these questions Giving customers time to make their decision Providing extra information as required Tailoring your information to suit the customer Class Activity – Questions Which method is best and why? What follow up questions can you ask to identify their preferences

Promoting menu items Normally the presence of a gueridon trolley itself will raise interest amongst fellow diners. How else can you promote menu items provided through gueridon service? Class Activity – Discussion about promotional methods Discuss different promotions methods that are available

Promoting menu items Promotional methods Suggestive selling phrases
Use of menus, wine lists, drink lists Physically supporting the point-of-sale displays The attractive use and presentation of trolleys Referring to point-of-sale advertising materials such as tent cards, recipe sheets, fliers and brochures Class Activity – Discussion about promotional methods What other promotional methods could you use?

Gueridon procedures What activities take place as part of gueridon service: During preparation phase In front of customers Class Activity – Discussion about gueridon procedures Get the audience to list all the common procedures that are done during both phases as identified in this slide.

Gueridon procedures Follow recipes Each server will need to know:
What ingredients are used in each gueridon menu item The expected and acceptable quality of each ingredient The amount or volume of each ingredient How it is to be prepared for gueridon service Class Activity – Discussion about recipes Why are recipes so important? Why is it important to follow recipes?

Gueridon procedures Portioning
Portioning means controlling the size or quantity of menu items to be served to each customer. What influences portion sizes? Where is this information found? How are common portions for different foods? Why is it important to have strict portion controls? Class Activity – Discussion about portion control. Discuss questions identified in the slide.

Gueridon procedures Trimming To prepare meat for various culinary uses, be it beef, veal, lamb or pork, it is most likely the meat will require some cleaning and trimming of excess fat cover, lymph nodes, connective tissues and blood vessels. Class Activity – Questions What are the benefits of trimming meat?

Gueridon procedures Peeling
This procedure normally relates to the preparation of vegetables and fruits They should be peeled or scraped thinly to remove only the skin, as most nutrients are just below the skin/surface Class Activity – Questions What items are normally peeled?

Gueridon procedures Cutting
Cutting is a common procedure used in gueridon service, often to: Portion menu ingredients To help aid cooking Enhance presentation Class Activity – Questions What types of cuts are there?

Gueridon procedures Types of cuts Slice Chop Dice Shred Crush
Class Activity – Questions Provide examples of each type of cut? Why is it used?

Gueridon procedures Mixing, whisking, combining
These procedures are commonly associated with the preparation of dessert items. What is the difference between these? Class Activity – Questions Provide examples of each? Why is it used?

Gueridon procedures Sauteing
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 Class Activity – Questions What food is cooked using this process? Why is it a popular gueridon cooking method?

Gueridon procedures Flambéing
The term flambé is a French word meaning "flaming" or "flamed" Flambé means to ignite foods that have liquor or liqueur added This is done for a dramatic effect and to develop a rich flavour of the liqueur to the foods without adding the alcohol Class Activity – Questions What food is cooked using this process? Why is it a popular gueridon cooking method?

Gueridon procedures Carving
Depending on the menu item being carved, the term serves different purposes. When carving meat, smaller slices or portions are removed from the main piece of meat Carving of vegetables: Make smaller portions Help create visually aesthetic designs Class Activity – Questions What vegetables are carved? What other items are carved?

Gueridon procedures Filleting
Filleting means to remove the edible flesh away from the inedible parts including scales, bones, organs etc Whilst the term is often associated with the preparation of fish, it applies to all meat products Class Activity – Questions Is filleting only done before cooking of fish or can it be done after cooking? What is the purpose of filleting meat?

Gueridon procedures Assembling
This is a common procedure in gueridon service and is the collecting and arranging of all necessary ingredients, whether cooked or raw, that constitutes a menu item This can refer to the preparation of a salad through to exotic curry dishes Class Activity – Questions Describe items that can be assembled? How can the art of assembling have a dramatic visual effect? What is the correct order for assembling items on a plate and why?

Gueridon procedures Serving
This means to present the menu item to the customer Whilst gueridon service can often relate to different preparation and cooking procedures, the act of service is common in all situations Class Activity – Questions What are different ways to serve food to customers?

Describing dishes and ingredients
Whilst most people have an understanding of the different menu items and ingredients used in gueridon dishes, some customers will seek some kind of assistance. What kind of assistance do customers seek? Class Activity – Questions What kind of assistance do customers seek?

When explaining food items prepared in gueridon service, this primarily refers to: Menu items Ingredients Methods of preparation of cookery Culinary styles Class Activity – Questions & Review of menus Why is this information important? Audience to review menus and think of questions they would like to ask to help them to better understand individual menu items.

Time to prepare or cook Portion sizes available Alternate or substitute items in dishes Prices Ingredients that customers commonly are allergic to Class Activity –Review of menus Audience to review menus and think of questions they would like to ask to help them to better understand individual menu items.

Handling special needs
Handling dietary needs Allergies Medications Health-related conditions Specific diets Healthy meals Gluten-free Vegetarian Vegan Discussion & Questions Discuss the dietary needs identified in this slide. Identify examples for each What menu items or ingredients are involved? How can you identify menu items?

Handling special needs
Cultural needs Jewish Muslim Hindu Discussion & Questions Discuss the cultural needs identified in this slide. What foods can/cannot be eaten? How must food be prepared etc?

Explaining role of ingredients
Customers are also quite interested to know the ingredients in dishes and how they compliment the dish including: Its taste and aroma The quantity to be included in the dish How it is to be prepared or cooked Its strength (important when discussing chilli) Possible substitutes How it complements a dish Class Activity –Review of menus Audience to review menus and think of questions they would like to ask to help them to better understand individual menu items.

Gueridon items There are many different items that are used in gueridon service including: Trolleys Equipment Utensils Class Activity – List Audience to list different types of trolley, equipment and utensils used in gueridon service

Gueridon trolleys Types of gueridon trolleys may include:
Flambé trolleys Hot carving trolleys Hors d’oeuvres trolleys Dessert trolleys Liqueur trolleys Class Activity – Discuss the purpose and role of each type of trolley Flambé trolleys – these trolleys are primarily used to cook food items, commonly using a flambé or sauté process. Hot carving trolleys – these trolleys primarily are used to keep cooked meat warm and to provide sufficient space for meat to be carved and plated. Hors d’oeuvres trolleys – these trolleys are required to cook, assemble or display small items or entrees preceding main meals Dessert trolleys – these trolleys may be used to display and carve different dessert, fruit and cheese dishes. They are normally used to visually tempt customers are opposed to playing an active role in the cooking process of desserts. That is the domain of a flambé trolley. Liqueur trolleys – these trolleys are used to prepare and display a range of beverages either to be served during the meal, such as wine, or at the end of a meal. This can include specialty coffees, cognacs and ports.

Equipment & Utensils Carving Carving knives Carving fork Steel
Carving boards Spoons and meat forks Any service crockery, cutlery or vessels Ladles for serving sauces and accompaniments Service towel Towel for cleaning trolley Class Activity – Explain role of equipment and utensils Explain the role of each type of equipment / utensil.

Equipment & Utensils Sauteing Service set
Copper or other appropriate pan Service towel Cooking utensils Serving cutlery, crockery and dishes Matches Class Activity – Explain role of equipment and utensils Explain the role of each type of equipment / utensil.

Equipment & Utensils Filleting Service set Fish spatula Service towel
Knives - filleting knife and chef’s knife Scissors - used to cut off fins and smaller bones Tweezers - used to remove small bones Class Activity – Explain role of equipment and utensils Explain the role of each type of equipment / utensil.

Equipment & Utensils Salads
Service set including salad spoons and forks Knives or scissors Plastic or wooden salad bowls Service towel Pepper grinder Pans and cooking utensils Class Activity – Explain role of equipment and utensils Explain the role of each type of equipment / utensil.

Equipment & Utensils Cheeses Display plates Covers to protect cheese
Service set including carving knife and cheese server Wooden cutting board Service towels Cheese knives Service plates Class Activity – Explain role of equipment and utensils Explain the role of each type of equipment / utensil.

Equipment & Utensils Desserts Pans Cooking utensils
Service set including forks and spoons Wooden cutting board to slice fruits Service towels Service plates Class Activity – Explain role of equipment and utensils Explain the role of each type of equipment / utensil.

Equipment & Utensils General equipment and utensils
Besides the equipment and utensils identified above general equipment and utensils include, but are certainly not limited to: Silver service gear Crockery items Silverware Sauce boats Class Activity – Explain role of equipment and utensils Explain the role of each type of equipment / utensil.

Equipment & Utensils General equipment and utensils
Serving spoons and ladles Serving plates, bowls and platters Glassware Linen and napkins Matches or lighting source Rubbish bin Class Activity – Explain role of equipment and utensils Explain the role of each type of equipment / utensil.

Equipment & Utensils Fire and safety equipment
Required in gueridon service for a number of reasons as cooking is taking place: Close to customers and tables In high traffic areas In areas not designed primarily for cooking By staff who are not chefs In surroundings consisting of highly flammable materials Class Activity – Explain role of equipment and utensils What types of fire and safety equipment are required?

Equipment & Utensils Fire and safety equipment
Fire extinguishers or fire blankets Knowledge about location and operation of shut off switches – power, water, gas, steam, LPG Gloves, aprons, facemasks and protective goggles Appropriate small equipment, thermometers First aid kit Knowledge of emergency procedures Class Activity – Explain role of fire safety equipment Explain the role of each type of fire and safety equipment.

Prepare gueridon equipment for service
Element 2: Prepare gueridon equipment for service Introduce topic. Class Activity – General Discussion Ask general questions: What steps are associated with preparing gueridon equipment for service? What needs to be prepared?

Performance Criteria for this Element are: Clean and maintain gueridon trolleys, equipment and utensils Prepare trolleys and service area for service with equipment, utensils and linen Select food and non-food items for service to match menu items Trainer identifies the Performance Criteria for this Element, as listed on the slide.

Performance Criteria for this Element are: Verify the quality and condition of food and non-food items prior to use Position gueridon trolleys for maximum impact on sales potential Trainer identifies the Performance Criteria for this Element, as listed on the slide.

Clean and maintain gueridon trolleys, equipment and utensils
When working with any equipment, including a gueridon trolley, it is an important first step that you ensure that equipment is: Clean before use Of the correct type and size Is safely assembled ready for use Class Activity – Questions What needs to be cleaned? What activities need to take place?

Cleanliness It is essential all trolleys, equipment and utensils: Are hygienically clean Visually looks clean Class Activity – Questions Why is it important that all items look clean when in front of the customer?

Hygienic requirements Make sure items are clean before using them Clean surfaces on a regular basis Ensure all items are clean between preparing different gueridon dishes Clean items after use Store cleaned and sanitised items Observe appropriate personal hygiene practices Class Activity – Questions What other hygienic requirements are important? Where does this information come from?

Cleanliness during service It is important that anytime a gueridon trolley is wheeled in front of a table that it: Looks clean Has no evidence of prior cooking Gives the appearance that it has not been used before Class Activity – Questions Why is this important?

Cleanliness during service Therefore it is essential that: Used items are either returned to the kitchen or stored in a closed space on the trolley All food scraps have been removed on a regular basis All surfaces, including tops and sides are clean The immediate area including the floor is free from any dirt, grime or debris Class Activity – Questions Why is this important?

Prepare for service Mise en place
Selecting and assembling the equipment and utensils needed for gueridon service is part of the process known as ‘mise en place’ This is a French term meaning ‘to put in place’ Class Activity – Questions Why is mise-en-place important when preparing for gueridon service?

Prepare for service Mise en place
It means getting everything ready before you start cooking or preparing items in front of customers so that you don’t have to interrupt the preparation process while you look for something Class Activity – Questions What mise-en-place tasks need to take place?

Mise en place Preparing the gueridon trolley Pots and pans
Cooking oils and utensils Sufficient fuel sources Cleaning items Cloths and rags Class Activity – Questions What are some mise-en-place activities associated with each of these points?

Mise en place Preparing the gueridon trolley Crockery and cutlery
Service plates, platters and utensils Condiments and proprietary sauces Alcoholic and non-alcoholic beverages Basic maintenance to trolleys and burners Class Activity – Questions What are some mise-en-place activities associated with each of these points?

Mise en place Preparing kitchen areas Clean pots and pans
Clean chopping boards and knives Pre-prepared ingredients, in various states of readiness Ingredients are assembled and are complete for each food item Sufficient stock to adequately perform the shift Class Activity – Questions What are some mise-en-place activities associated with each of these points?

Select food and non-food items for service
Now that all necessary equipment and utensils have been prepared for gueridon service, the next logical step is the selection and preparation of items that will be needed to prepare menu items. What food items are required? What non-food items are required? Class Activity – Questions Discuss the questions in the slide.

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 Class Activity – Questions Which of these have greater impacts than others? What else can influence trade?

Factors impacting menu items and ingredients
Expected volume of each menu item Promotions Favoured or popular dishes Class Activity – Questions What are examples of promotions that you have experienced in the past that have been effective? What items are normally more common that others, especially when prepared gueridon style?

Identify ingredients according to recipes
A recipe is a formula which lists all the ingredients required and the method necessary to prepare a dish. Class Activity – Questions Why is it important to use and follow recipes?

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 Class Activity –Review of recipes Trainer to hand out examples of recipes to audience.

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 Class Activity –Questions Why are these benefits important from the point of view of both the organisation and the customer?

Assemble ingredients 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 Class Activity –Questions & Research activity Other activities need to take place when assembling specific menu items? Trainer to hand out menus and get audience to identify a menu item each and discuss mise-en-place activities required in the preparation of that dish

Verify the quality and condition of food
The quality of the items selected must match the standards of the establishment. How can you undertake quality controls? What are you looking for? Class Activity – Questions Discuss the questions in the slide.

Conducting preparation activities
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? Class Activity – Questions Discuss the questions in the slide.

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 Class Activity – Questions What tasks are associated with these activities?

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 Class Activity – Questions What tasks are associated with these activities?

Common preparation activities Prepare batters and coatings Prepare bread crumbs Prepare salad dressings Prepare sandwiches Cut / portion desserts Class Activity – Questions What tasks are associated with these activities?

Common preparation activities Make of sauces Par- cooking items Heating or cooling items Wrapping and preparing individual portions Class Activity – Questions What tasks are associated with these activities?

Position gueridon trolleys for maximum impact
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 Class Activity – Questions What needs to taken into consideration for each of these points?

Type of trolley Display trolleys Preparation / cooking trolleys Whilst idle Whilst in use Timing of trolley Class Activity – Questions What needs to taken into consideration for each of these points?

Positioning trolleys for practicality and safety Primary considerations: Flames Spitting of hot oil Heat Class Activity – Questions What needs to taken into consideration for each of these points?

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 Class Activity – Questions What needs to taken into consideration for each of these points?

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 Class Activity – Discuss points on safety precautions Need for staff training – in the safe and hygienic preparing, cooking and service methods used in table side service Removing pan from flame before adding spirits – to keep flames to a responsible size Regulating height of flame – to ensure curtains or ceilings do not catch alight. In addition the bigger the flame, the greater the heat Ensuring that flammable liquors are sealed and kept away from flame.

Prepare and serve menu items
Element 3: Prepare and serve menu items Introduce topic. Class Activity – General Discussion Ask general questions: What steps are associated with preparing or cooking different menu items using gueridon service?

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 Trainer identifies the Performance Criteria for this Element, as listed on the slide.

Performance Criteria for this Element are: Involve and entertain guests as part of the gueridon service experience Present finished menu items for service in a professional and attractive manner Clear and clean trolleys and other gueridon equipment and utensils on completion of the provision of gueridon service Trainer identifies the Performance Criteria for this Element, as listed on the slide.

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 Discuss importance of this point.

Carving meat Carving meat
Roasts are a great dish which is very popular in many restaurants Roasting, and spit roasting, is the principle of cookery in which food is cooked in an oven or while rotating on a spit Class Activity – Questions What steps are associated with carving meat or vegetables?

Carving meat 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 Class Activity – Questions How do you carve meat? How can you minimise waste? Where should meat be placed on a plate and why? What are common starches, vegetables and garnishes for different roast meats?

Carving meat 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 Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience. How can you carve boneless roasts? How can you carve a standing beef roast?

Sautéing food 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 Class Activity – Questions Why is saueting a popular cooking method? What types of food are best suited to this cooking method?

Sautéing food 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 Class Activity – Explain the process How do these items need to be prepared before sauteing?

Sautéing food 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 Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience.

Sautéing food 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 Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience.

Sautéing food 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 Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience.

Filleting fish 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 Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience.

Filleting fish 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 Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience.

Filleting fish 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 Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience.

Filleting fish Filleting techniques – flat fish
Repeat for the other half of that side Next turn the fish over and do the same on the other side There should be a minimum amount of flesh left on the bone Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience.

Filleting fish Serving fish
Once the fish has been filleted the last steps involve: Placing fillet of fish onto the plate Placing starch, vegetable and appropriate garnish on plate Serving the guest their tableside items Class Activity – Questions What are common starches, vegetables and garnishes for fish menu items?

Preparing salads 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 Class Activity – Questions What are popular cold and warm salads? What steps are associated with making salads?

Preparing salads Salad ingredients Lettuce, tomato and greens
Fresh herbs Fruits Nuts Pasta Class Activity – Questions What are common ‘greens’? What are examples of each type of ingredient that you can use?

Preparing salads Salad ingredients Seafood Meats Cheeses Cooked eggs
Wide range of sauces and garnishes Class Activity – Questions & Activity What are examples of each type of ingredient that you can use? Audience to think of their own ‘signature salad’.

Preparing salads 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 Class Activity – Questions & Activity How can you make salads ‘interesting’ and ‘attractive’?

Preparing salads 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 Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience.

Preparing salads 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 Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience.

Serving cheese 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 Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience.

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 Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience.

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 Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience.

Serving cheese 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 Class Activity – Explain the process Explain the steps associated with this procedure. If possible demonstrate to audience.

Serving desserts 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 Class Activity – Explain the process Explain the steps associated with these different procedure. If possible demonstrate to audience.

Serving desserts 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 Class Activity – Explain the process Explain the steps associated with these different procedure. If possible demonstrate to audience.

Serving desserts 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 Class Activity – Explain the process Explain the steps associated with these different procedure. If possible demonstrate to audience.

Preparing beverage items
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? Class Activity – Revision Questions Ask revision questions.

Preparing cocktails Types of cocktails
There are five different methods to making a cocktail: Shaken Blended Built Stirred Layered Class Activity – Discuss types of cocktails What is the difference in preparation methods? What are popular cocktails using each preparation method?

Preparing cocktails Shaken
The ingredients are placed into a cocktail shaker, shaken and then strained into a glass. Between the Sheets Brandy Alexander Daiquiri Golden Dream Class Activity – Explain the process Explain the steps associated with these different procedure. If possible demonstrate to audience. What ingredients are in these common drinks? What garnishes are used?

Preparing cocktails Blended
Ingredients are placed into a blender and blended. Pina Colada Frozen Daiquiri Margarita Class Activity – Explain the process Explain the steps associated with these different procedure. If possible demonstrate to audience. What ingredients are in these common drinks? What garnishes are used?

Preparing cocktails Built
These are simply mixed in the glass in which they will be served. They include floating liqueur on top of the built drink. Harvey Wallbanger Singapore Sling Rusty Nail Tequila Sunrise Class Activity – Explain the process Explain the steps associated with these different procedure. If possible demonstrate to audience. What ingredients are in these common drinks? What garnishes are used?

Preparing cocktails Stirred
The ingredients are placed into a mixing glass (called a ‘bar glass’) and stirred together with ice and then strained into the glass in which they are served. Martini Gibson Cosmopolitan Class Activity – Explain the process Explain the steps associated with these different procedure. If possible demonstrate to audience. What ingredients are in these common drinks? What garnishes are used?

Preparing cocktails Layered
These are built in the glass they are served in (a liqueur) glass. The intention is that the drinker sips one layer at a time, enjoying the different tastes that the cocktail presents. B52 Oil Slick Traffic Lights Class Activity – Explain the process Explain the steps associated with these different procedure. If possible demonstrate to audience. What ingredients are in these common drinks? What garnishes are used?

Preparing fortified wines
Fortified wines are base wines which are strengthened or ‘fortified’ by the addition of grape spirit or brandy The standard industry size serve for a fortified wine is 60 mls Class Activity – Discuss types of fortified wines What are different types of fortified wines? How are they served? When are they normally served?

Preparing fortified wines
Types of fortified wines Sherries Vermouth Ports Muscat Tokay Frontignac Class Activity – Discuss types of fortified wines Explain the difference between these different types of fortified wines. Refer to the manual for notes.

Preparing specialist coffee
Liqueur/spirit coffees Another popular after-dinner drink is the range of liqueur/spirit coffees The main difference between liqueur coffees and spirit coffees, is that liqueur coffees don’t have added sugar but spirit coffees have sugar added Class Activity – Discuss types of specialist coffees What are popular specialist coffees? What spirits or liqueurs are added to them?

Preparing specialist coffee
Techniques to make specialist coffee Ready the glass or mug Prepare good-quality, strong, black coffee Put 30 ml of the required spirit or liqueur into the glass/mug Add sugar if required Pour in coffee Stir to disperse liquor and/or melt sugar Float fresh cream on top Serve immediately Class Activity – Explain the process Explain the steps associated with these different procedure. If possible demonstrate to audience.

Prepare accompaniments
There are endless accompaniments that can be served with food and beverage items Most menu items will have traditional accompaniments that compliment or contrast tastes, textures and colours Class Activity – Questions What are common accompaniments to food items? What are common accompaniments to beverage items? How are they prepared?

Roast accompaniments Accompaniments for roasted meat
Roast lamb Mint sauce and gravy Roast mutton Onion sauce and gravy Roast pork Sage and onion stuffing, apple sauce and gravy Roast veal Thyme, lemon and parsley stuffing and gravy Roast beef Yorkshire pudding, horseradish sauce and gravy Class Activity – Discussion Discuss these accompaniments? What is the best way to prepare them using gueridon service?

Roast chicken Thyme, lemon and parsley stuffing and gravy Roast duck Sage and onion stuffing, apple sauce and gravy Roast turkey Chestnut or parsley stuffing, bread sauce, gravy, cranberry sauce/jelly Roast game Cranberry sauce Class Activity – Discussion Discuss these accompaniments? What is the best way to prepare them using gueridon service?

Roasted meats are normally served with: Roasted vegetables including potato, pumpkin and carrots Steamed vegetables including cauliflower and broccoli Class Activity – Discussion What other accompaniments can you serve with roasted meats?

Seafood accompaniments
Accompaniments for seafood Lemon wedges or slices Tartare sauce Chilli Sauce Tabasco sauce Mayonnaise Dill Parsley Salsa Class Activity – Discussion Discuss these accompaniments? What is the best way to prepare them using gueridon service?

Seafood accompaniments
Accompaniments for seafood Seafood is normally served with: Rice Potatoes – normally French fries Salad Class Activity – Discussion What other accompaniments can you serve with different types of seafood?

Salad accompaniments Salad dressings
Some form of dressing is commonly served with salad. Salads are usually served with a dressing to combine the ingredients, to add flavour and to lubricate. The two main dressings are: Vinaigrette (French dressing) Mayonnaise Class Activity – Discussion What are the ingredients of vinaigrette? How do you make it? What other salad dressings are common?

Salad accompaniments Making vinaigrette
Vinaigrette is a mixture of oil, vinegar, salt and pepper As a general rule of thumb, the recommended ratio of oil to vinegar is 2 parts oil to 1 part vinegar Class Activity – Explain the process Explain the steps associated with these different procedure. If possible demonstrate to audience.

Salad accompaniments Accompaniments for salads
Salad is normally served with: Bread – sticks, croutons, toasted An accompaniment to a meat Class Activity – Discussion What other accompaniments can you serve with salads?

Dessert accompaniments
Accompaniments for desserts Sauces – hot or cold Coulis – pureed fruit Fruit Ice cream Yoghurt Cream – fresh, whipped, clotted Custard Class Activity – Discussion Discuss these accompaniments? What is the best way to prepare them using gueridon service?

Cheese accompaniments
Accompaniments for cheese Nuts Dried fruit Fresh fruit Olives Pate Dips Cured meats Class Activity – Discussion Discuss these accompaniments? What is the best way to prepare them using gueridon service?

Cheese accompaniments
Accompaniments for cheese Pickled vegetables Crudités (vegetable sticks) Crackers Bread Rolls Toast Bread sticks Wines, tokays, muscats and ports Class Activity – Discussion Discuss these accompaniments? What is the best way to prepare them using gueridon service?

Involve and entertain guests
A major reason for introducing gueridon service in an establishment is to enhance the customer dining experience The best way to do this is include and interact with the customer Class Activity – Questions How can we involve, interact and entertain customers?

Explain the process Preparation process Cooking process Choice of ingredients Where ingredients can be sourced Culinary terms customers may not be aware of Cooking styles used Service options available Class Activity – Questions & Review menu items What else could we explain to customers? Get the audience to look at a menu and pick a menu item. They are to explain this menu item to a colleague, if they were to prepare it gueridon style.

Other techniques to involve and entertain Telling the history of gueridon service Telling of the history of the dish being prepared Advising guests of the alternatives available within the recipe for the dish being prepared Seeking guest preferences and making suggestions for dish variations Allowing guests to sample products Provision of showmanship Class Activity – Discuss these techniques What else could we explain to customers? Get the audience to look at a menu and pick a menu item. They are to explain this menu item to a colleague, using the points in this slide

Present finished menu items
The actual food and beverages that the guests consume is only part of the total dining experience The service of those items is another vital part of the experience It is not just about handing over a plate of food or a beverage but to ensure the customer has everything they require to enjoy the meal, be it cutlery, condiments or additional sauces Class Activity – Discussion What are different ways to present finished menu items for service in a professional and attractive manner?

Key points when serving food and beverage Do it quickly Do it professionally Ensure the hygienic presentation of completed items Ensure consistency in neatness, balance and serve sizes Ensure the use of correct service wear, cutlery and glassware Class Activity – Discussion What are key points do you consider important?

Serving food Place meat at the 6 o’clock position Announce each meal and cooking style Allow access by all when preparing shared platters Ensure adequate service cutlery Ensure sufficient sauce containers or accompaniments Class Activity – Discussion What else needs to be considered when serving food items?

Serving beverages Place the beverage to the right of the seated customer Should handle glassware by the base or the stem All drinks should be announced Ensure adequate straws and garnishes Use coasters or napkins under drinks Class Activity – Discussion What else needs to be considered when serving beverage items?

Ensuring adequate side dishes / condiments Tomato sauce Tabasco sauce Mustards Tartare sauce More butter More bread or rolls Side salad Bowl of chips Onion rings Class Activity – Discussion How should these items be served? What other side dishes / condiments are commonly used?

Ensuring adequate eating utensils Extra cutlery Extra crockery Extra glassware More serviettes A finger bowl A scrap bowl Class Activity – Discussion What other utensils are commonly used?

Complete additional activities Offering additional food and beverage Checking customer satisfaction Thank and leave Class Activity – Questions When is the best time to offer additional food and beverage? What techniques can you use to increase sales? How can you check customer satisfaction?

Clear and clean trolleys, equipment and utensils
Now that all food and beverage items prepared through gueridon service has been completed it is now time to remove the trolley from the customer table and to prepare it for upcoming service. What activities need to take place at the end of a gueridon activity or session? Class Activity – Questions Ask question in the slide.

Remove trolley The first step is to remove the trolley to an appropriate location, preferably in the kitchen. Takes the used trolley out of view of customer Frees up space in the dining environment Allows ease of clearing, cleaning and replenishing Class Activity – Questions Discuss the importance of these points. Where would be other ‘appropriate locations’?

Clear trolley and items The next step is to clear all used items off the gueridon trolley. This may include used: Pots and pans Utensils Plates Food containers Glassware Napkins Service ware Class Activity – Questions Where do used items need to be placed?

Store unused perishables In many cases there are unused items that can be reused, include Sugar, salt and pepper packets Napkins Sealed condiments Decorations Garnishes Unused cutlery, crockery and other service items Class Activity – Questions What other unused items exist? What happens to them? What items that are part used can be used again?

Dispose of left over food At the end of each gueridon session and at the end of trade you may be required to dispose leftover food and other items used during service. Naturally this is essential: Visually Hygienically Class Activity – Questions How do you correctly dispose of used food? Can it be re-used?

Reusing items Items that can be re-used include: Butters and dairy products Cooking oils and proprietary sauces Salt and pepper Class Activity – Questions What other items can be re-used?

Pieces of gueridon equipment and items may need to be: Cleaned and left out ready for the next shift Cleaned and stored away ready for use some time in the future Turning off specified electrical items Class Activity – Questions What other cleaning activities may need to take place?

Replenish trolley Once the trolley is clean it is now time to replenish the trolley with all items that will be required for the next service cycle There are many items that need to be replenished on a gueridon trolley. Class Activity – Questions What items need to be replenished? Do they need to be placed on the trolley or kept elsewhere?

Store trolley The last step is to store the gueridon trolley in the appropriate location, including: Ensuring staff and equipment safety Ensuring all items are cleaned Ensuring that food-related items are protected from contamination Ensure any gas supply is turned off or removed Making sure items are returned to their nominated locations Checking individual items Class Activity – Questions What happens once the trolley is prepared and stored in its correct location? Is there any more tasks to perform?

Revision and Assessments
It is now time to complete any: Revision Activities Assessments Class Activity – Questions What happens once the trolley is prepared and stored in its correct location? Is there any more tasks to perform?

Finish: Thank you! This is the conclusion of the subject.
Thank the audience and deliver assessments as required.

PROVIDE GUERIDON SERVICE

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PROVIDE GUERIDON SERVICE

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