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GuridonService(Unit3).

Introduction:Thedefinitionofthetermguridonisamovableserviceortrolleyfromwhichfoodbe
carved,filtered,flambedorpreparedandserved.Itis,inotherwords,amovablesideboardwhichcan give,sufficientequipmentfortheimmediateoperationinhand;whateveritshouldalsocarrymuch specialequipmentincaseofemergencyifnecessary.Theguridonserviceitselfcomeinvariousform i.e.calorgas,trolley,speciallymadeforthepurpose,aplaintrolleyorevenasmalltable. Theoriginofguridonserviceitselfishardtotrace.Itincludescarvingsaladpreparation,filtering preparationoffreshfruitandsoon.Thisformofservicethecostofthedishesbeingpricedindividually andtheaveragecostofthemealbeingthereforehigherthanatabledhotemeal.Anotherreasonfor highercostwithanalacartetypeofmealisthatdemandaskilledserviceandthisformofserviceof labourcost.Initselfismuchhigherandisincludewithinthecostthattheguestpayalsomadeexpensive andelaborateformofequipmentmustbeusedfrotheservicetobecarriedout. FlambdishesfirstbecomepopularintheEdwardiani.e.thefirstclaimedflambdisheswascrpes SuzettewhichwassupposedlyinventedbyHenriCharpentierworkingasacommisatthecafdeparisis MonteCarlo(1894).

SPECIALEQUIPMENT:

Spirit Burner

Flambe Trolley

Portable Gas burner lamp

Flarelamps/TableCookingLampsorCheffingLamps:
Theseareanessentialitemofequipmentforguridonserviceandareusedinreheating,cookingand flambingdishes.Themaintenanceoftheflarelampsisveryimportantandshouldbecarriedoutvery carefully,ensuringeachpartisfittedtogethercorrectly,thatitisfittedtothecorrectlevelwith methylatedspiritandthanthewickisofsufficientlengthtogiveadequateheatwhereinuse. Theflarelampshouldbecleanedregularlywiththeaidofplatepowder.Regulartimingofthewickis essentialtoavoidmethylatedspiritfumesbakingoutandspoilingthearomaofthefood.Thelampsare usually2025cmhighwithagridofdiameter1520cm.Inapurposebuiltthesameworkingheightall alongthetrolleytap.ThisImuchsafefrothewaiterashe/sheworkssincethereislesschanceof accidents.Thelampsherearegenerallycolorgas.

Chafingdishonsuzettepans:
Thetruechafingdishinrarelyseennowdays.Thiswasdeeper,hadaledandwasmadetofitintoAs ownindividualheatingunit.TheshallowerpanswhichareusedtodayarecalledSuzettepans.They resemblefryingpansinshapeandsizeandhaveadiameterof2330cmwithorwithoutalip.Thelipis usuallyfoundonthelefthandside.Thepansaregenerallymadeofsilverplatedcopperasthisgivesan evendistributionofheat.

Hotplates:
Thehotplatesmainfunctionistokeepfoodhotbeforeitisservedtotheguest.Theyarealways positionedonthesideboardandtheguridontheycomeinavastrangeofsizesandmaybeheatedby gas,electricityormethylatedspiritsandthereareeveninfraredonesavailable.Themajorityof hotplatesinpresentdayuseareheatedbymethylatedspiritandtherefore,aswiththeflarelampscare shouldbetakenincleaningfilingandtrimmingthewicksinbothhotplatesandflarelampsshouldbe longenoughandadequatefortheservice.

Guridon(Calorgas):
Aguridonmayuseagaslampconnectedtoacalorgascylinder.Theservicetopisflattheuppercasing. Thismakesitmuchsafewhenworkingdishesorcarryingoutanyformofflambworkatthetable.The topofthetrolleyisstainlesssteelwhichallowsforeasycleaningotherfacilitiesarethecontrolswitch forthegaslamp,thedrawerforthesurplusequipment,thecuttingboardforusewhencookingdishes atthetablethebracketonthelowertrayusedforholdingbottlesofspiritandliqueursandthe identificationontopofthetrolleyforholdingaccompaniments. Careandmaintenanceofequipment: Thesearemanyreasonswhyallequipmentshouldbemaintainedonaregularbasis.Primarily,itis becauseofHygieneandpresentationinfrontoftheclientandlegalsuspectsofthefoodHygiene Regulation,1970;theFoodAct1984;theFoodsafetyAct1990,andtheFoodandDrugact. Workperformance:Efficiencyofperformanceislostandpossiblyasaresultlossofcustomand thereforerevenue.

Worksafety:Thelegalaspectsofthehealthandsafetyatwork1974wouldapplyhereaswellas applicableinsuranceacts. Toensuretheabovetakesplaceadailyinspectionandcleaningrotaasschedule.Thisworkshouldthen becarriedoutbythefoodservice/personnelduringthenormalmisenplaceperiodandunderthe supervisionofaseniormemberattheteamofbrigade.

Carving:
Carvingisthejointskilltaskonlypotratedbycontinuouspracticefollowingarethepointkeptinmin whilecarving: (a) Sharpknifeisusedtocarvedajointbecauseablustknifemaydamagecertainimportant issue.Meatiscarvedacrossthegrainwiththeexceptionofsaddleofmuttonwhichare sometimecutatrightangeltotheribs.Thecarvingforkmustbeholdingthejointfirmlyas multiplepierceddamagesthemind.

Equipmentisusedincarving: a.Carvingknifeshouldbe1012inchlongand2.5cmwide. b.Forpoultryongamesincelongknifeisused. c.Forhamlong,thick,flexiblecarvingknifeisused. Methodforcarving: (i)Carvingofallhotfoodmustbeperformedquicklysothatnoheatisallowedtoescape. a.Beefandham:Theirslicesarecut. b.Lamb,mutton,pork,vealtongueiscarveddoublethicknesofbeefandham. c.Boiledbeefandpressedmeatismostthickenthanroast. d.Saddleoflamb:Carvedinlongthickslices. e.Shoulderoflamb:Itiscutfromtoptobottomandagainfrombottomtotopbecausethecut hasanoccurredboneformationwhichheatmeat,tuckedbetweenthebones. f.Coldham:Carvedbonesfromtobottominthinslices. g.Wholechicken:Carvedinsixportion. h.Duckling:Carvedinsixportion,twoleg,twowingand2breast. i.Turkey:Fourcuts,guestissupposedtobyorderedbreastandsupreme. j.Salmon:Filletandthenslicedinto4/1inchslices.

Carvingtrolleyfunction:
1.Functionofcarvingtrolleyistoactanaidselling. 2.Thechefsshouldactassalesmanandsuggestrightjointtorightguest. 3.Thecarvingisvisualtreathencegreatcareshouldbetakenwhiledoingit. 4.Carvingtrolleyisheatedby2methylethylatedgas. 5.Containerinwhichthecarvingboardrestcontainhotwater. 6.Therearetwoeachforkeepinghotplates. 7.Lastonetokeepcarvingequipment.

PresentationofTrolley:
Whereinusethecarvingtrolleymustbepresentedinbetweenthecustomerandchefwhichensures thatthecustomercanseeeveryoperationperformedandappreciateskillperformed.Itshouldbe positioninsuchawaythatthelidisdrawnfromtrolleytowardsthewaiterandsafetywallispositioned onthesideawayfromthewaiter.

SequenceofService:
Presentationofalldishesforallcoursesisveryimportantbothbeforetheactualservicecommencesan dinplacingthemealupontheplate,especiallywhenfilteringandcarving. Soup:Alwaysservedfromtheguridonwhetherinindividualsouptureensorinlargersouptureens requiringaladle.Allaccompanimentspassed. Fish:Filletedwherenecessaryandservedfromguridon. Meat:Carvedwherenecessaryandservedfromtheguridon. Potatoesandvegetables:Servedaspreviouslymentionedtogetherwithsauceandaccompaniment. Sweet:Servedfromtheguridoninaflambtypedishorfromthecoldsweettrolley.All accompanimentpassed. Savoury:Servedfromguridon. Coffee:Normalsilverserviceunlessspecialitycoffeesarerequired.