Provide Gueridon Service

LG THHFAB0202A PROVIDE GURIDON SERVICE
LEARNERS GUIDE
PROVIDE GUERIDON SERVICE
Published by
HEART TRUST/NATIONAL TRAINING AGENCY
Produced by
Learning Management Services Department

Gordon Town Road
Kingston 7
Jamaica W.I.
This material is protected by copyright. Copying this material or any part of it by any means,
including digital or in any form is prohibited unless prior written permission is obtained from
the HEART Trust/NTA
*** 2003***
Version 1 LRDU JUNE. 03

LG THHFAB0202A PROVIDE GURIDON SERVICE
TABLE OF CONTENTS
PAGE
Introduction.......................................................................................................................... 1
Welcome ................................................................................................................... 1
This Competency Unit.................................................................................................... 1
Before You Start ............................................................................................................. 2
Planning Your Learning Programme ............................................................................. 2
Self-Assessment Checklist ............................................................................................. 3
How To Use This Learners Guide ................................................................................ 4
Using the Computer and Other Resources..................................................................... 6
Method of Assessment.................................................................................................... 6
Element 1: Prepare and maintain gueridon trolleys and equipment ............................ 7
Self-Assessment Checklist ........................................................................................... 15
Element 2: Recommend and sell foods and dishes to customers.................................... 17
Element 3: Prepare and serve foods.................................................................................... 21
Version 1 LRDU JUNE. 03

LG THHFAB0202A PROVIDE GURDON SERVICE
LG THHFAB0202A
PROVIDE GUERIDON SERVICE
INTRODUCTION
Welcome
Welcome to the Learners Guide for Unit of Competency Provide Gueridon Service.
This is just one of a number of Learners Guides produced for the Commercial Food
Preparation Skills stream of the Tourism and Hospitality Industry, and it is designed to
guide you, the learner, through a series of learning processes and activities that will
enable you to achieve the specified learning outcomes for the competency unit.
The content of this guide was developed from the Competency Standard
THHFAB0202A, which is one of the basic building blocks for the National Vocational
Qualification of Jamaica (NVQ-J) certification within the industry. Please refer to your
Learners Handbook for a thorough explanation of standards and competencies, and how
these relate to the NVQ-J certification.
You are also advised to consult the Competency Standard and Assessment Instrument for
a better understanding of what is required to master the competency.
This Competency Unit
Provide gueridon service addresses the knowledge and skills required for effectively
providing gueridon service. The competency unit is comprised of the following elements:
Element 1: Prepare and maintain gueridon trolleys and equipment
Element 2: Recommend and sell foods and dishes to customers
Element 3: Prepare and serve foods
As you go through each element, you will find critical information relating to each one.
You are advised to study them carefully so that you will be able to develop the necessary
knowledge, skills and attitudes for providing gueridon service.
Version 1 LRDU JUNE. 03 1

Before you start
Before you start this Learners Guide, you need to:
a. Obtain a Learners Logbook that will be used to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and
have your learning facilitator sign off on them. This will allow you provide evidence
of your competence when you are being assessed against the competency standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
c. Ensure that your learning resources are available.
d. Know and observe the occupational health and safety standards/practices for the
industry. For example, ensure that you are wearing suitable clothing, that tools and
equipment are safe, and that the correct safety equipment is used.
e. Plan your learning programme (see below)
f. Understand how to use this Learners Guide (see below)
Planning your learning programme
The following self-assessment checklist will assist you in planning your learning
programme as it will help you to think about the knowledge and skills needed to
demonstrate competency in this unit. As you go through the checklist will be able to find
out what elements you have already mastered which ones you will need to pay more
attention to as you go through the learning process.
To complete the checklists simply read the statements and tick the Yes or No box.

Self-Assessment Checklist
- Provide gueridon service
Element 1 Prepare and maintain gueridon trolleys and

equipment Yes No
1. I can stock and display trolleys correctly with clean

implements, utensils and linen ( ) ( )
2. I can polish and clean equipment in accordance with enterprise

standards and hygiene requirements ( ) ( )
3. I can select food and alcohol ingredients in accordance with

enterprise standards and hygiene requirements ( ) ( )
4. I can examine ingredients for quality and condition prior to

display on the trolley ( ) ( )
5. I can represent and display foods effectively using their

colours, varieties and shapes to attract the attention of
customers ( ) ( )
6. I can use promotional materials appropriately on trolleys

( ) ( )
7. I can position trolleys appropriately for customers to view ( ) ( )
8. I can clear and clean trolleys hygienically and at the

appropriate time ( ) ( )
Element 2 Recommend and sell foods and dishes to

customers Yes No
1. I can use appropriate language and terminology to explain

names of dishes correctly to customers ( ) ( )
2. I can explain the nature and features of gueridon service to

customers in clear, simple language ( ) ( )

Element 2 Contd Yes No
3. I can name, explain and show ingredients of dishes and

preparation methods correctly to customers to assist them in
making selections ( ) ( )
Element 3 Prepare and serve foods Yes No
1. I can prepare gueridon food dishes correctly to standard recipes

in accordance with hygiene and safety procedures ( ) ( )
2. I can prepare accompaniments and finishing ingredients

correctly ( ) ( )
3. I can involve customers in the preparation process and invite

them to select ingredients, choose the finishing method and
determine the size of portions ( ) ( )
If you ticked all or most of the Yes boxes then you might not need to go through the
entire guide. Ask your learning facilitator to assist you in determining the most
appropriate action you should take.
If you ticked a few of the Yes boxes or none at all then you should work through all of
the guide, even though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator
in the planning process.
How to use this Learners Guide
This Learners Guide is designed to assist you in working and learning at your own pace.
We suggest that you:
Go through the sections/elements as they are presented (starting at Section 1)
Check your progress at each checkpoint to ensure that you have understood the
material

Observe the icons and special graphics used throughout this guide to remind you of
what you have to do to enhance your learning. The icons and their meanings are as
follows:
Complete Assessment Exercise

This exercise requires you to think about the knowledge
and skills that you have or will develop in this
competency unit.
Definition Box
Words/phrases are defined or explained in this box. The
words/phrases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your learning facilitator.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.
Ask your learning facilitator for help if you have any problems with the interpretation
of the contents, the procedures, or the availability of resources
Stop and complete each activity as you come to it. If the activity requires you to
perform an actual task, be sure to tell your learning facilitator when you get to that
activity so that he/she can make any arrangements

Get your learning facilitator to sign and date the Learner Logbook when you have
completed an activity
Read the summary and complete the self-assessment checklist at the end of each
section or element.
When you have worked through all sections of the guide, complete the assessment
exercise at the end of the document. When you can tick every Yes box, you are ready
for assessment and should ask your learning facilitator to assist you in making the
arrangements to have your performance assessed.
Using the Computer and Other Resources
Where your activities refer you to the library, computer and Internet resources, ask your
learning facilitator to assist you with locating these resources. If you are getting your
training in an institution, there may be a library and computer laboratory. If this is not
the case, visit the local library and find out what resources are available.
If you are new to the computer and the Internet, someone should be able to show you
how to use these resources.
Please note that in many of your activities you have been referred to information on the
Internet. This is because the Internet has a vast amount of information that can help you
in acquiring the particular competencies. We would like to advise you, however, that we
cannot guarantee that all the sites will be available when you need them. If this happens,
ask your learning facilitator to assist you with locating other sites that have the
information you require.
Method of Assessment
Competency will be assessed while you are actually performing the tasks and related to
this competency, this may be in a real work place or a simulated situation that accurately
relates to the work situation. You are advised to consult the associated competency
standard and assessment instrument for further details relating to the assessment
strategies.
You may now start your learning. Have fun while you work!

ELEMENT 1: PREPARE AND MAINTAIN GURIDON TROLLEYS AND

EQUIPMENT
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitudes to prepare and maintain gueridon trolleys and equipment.
Your learning facilitator is there to assist you through the different activities, so on
completion you should be able to:
1. Stock and display trolleys with clean implements, utensils and linen
2. Polish and clean equipment in accordance with enterprise standards and hygiene
requirements
3. Select food and alcohol ingredients in accordance with menu and service
requirements
4. Examine ingredients for quality and condition prior to display on trolley
5. Present and display foods effectively using their colours, varieties, and shapes to
attract the attention of customers
6. Use promotional materials appropriately on trolleys
7. Position trolleys appropriately for customers to view
8. Clear and clean trolleys hygienically at the appropriate time.
STOCK AND DISPLAY TROLLEYS
An important feature of gueridon service is the stocking and displaying of the trolley as it
aids in the promotion of the restaurant; therefore you should ensure that it has maximum
eye appeal. Trolleys also provide an opportunity for you and/or the chef to show off
your skills.
These general guidelines below should assist you in your presentation of an attractive,
well -stocked and tastefully displayed trolley:
You should cover the top and undershelf of the trolley with a folded tablecloth.
Cutlery and flatware: are arranged, moving from right to left, placing tablespoons,
forks, dessertspoons, small knives, fish knives and forks, special cutlery or serving
implements.
Hot plates and table heaters: are placed on left hand side, on top of the trolley
Carving board: on the top with knives for carving and filleting and a selection of
basic accompaniments (oil and vinegar etc.)
Service plates, service salver, joint plates, silver underflats of assorted sizes, plates for
dirty flatware and a selection of doilies on the lower shelf

Types of trolleys
Some of the special types of trolleys you may encounter in gueridon service are:
Hors doeuvres trolley - displays hors doeuvres dressed in glass bowls, china dishes
or plates. The trolley may have rotating shelves , which allows the customer to view
the selection
Sweet trolley - this trolley is usually refrigerated and covered to minimise the risk of
spoilage or food poisoning. Items such as gateaux, flans, fruit salad, crme caramels ,
trifles and fresh cream may be displayed on this trolley.
Cheese trolley - holds a selection of cheeses and possibly fresh fruit and cheese
biscuit selections. Make sure that you supply each cheese with its own service
equipment
Carving trolley - consists of a main carving top with containers at the side for gravy
and sauces and an adjacent plate rest. The top of the trolley is covered by a silver or
EPNS dome which needs to be cleaned and polished regularly. Carving trolleys are
usually heated by methylated spirit lamps, heating a container of water.
CHECKPOINT:
What are some of the specialised equipment displayed on the trolley?

Give a brief description of their purposes.
Follow the manufacturers or your institutions instructions to clean, assembly and use
hotplate and table heaters.
Follow safety procedures
POLISH AND CLEAN EQUIPMENT
All equipment should be maintained on a regular basis primarily because of:
Hygiene
Burnish: process-using Work performance
friction to bring item to a high Work safety
polish. Burnishing machines
are generally used with this All items and equipment should be checked daily and
method. cleaned by hand or automatic washer and polished,
using the appropriate method.

Methods used to remove tarnish
Burnishing
Plate powder- time consuming, used for large silver parts of trolleys, rchauff,
lamps, cruets and bread boats.
Silver dip- silverware articles.
All large equipment, flamb lamps, Suzette pans, hotplates, and trolleys are hand
cleaned daily.
Lubricate castors on trolley and all moving parts e.g. hinges, draw runners.
CHECKPOINT:
What are the methods used to clean silverware? Why is it necessary

to have a regular maintenance programme?
ACTIVITY:
Identify the silver items in your chosen service area and make out a
cleaning and polishing schedule, to include appropriate cleaner and
polish to use. Do show this to your learning facilitator
Wear protective clothing when cleaning silverware

Wash silver thoroughly are using polishers and cleaners.

SELECT FOOD AND ALCOHOLIC INGREDIENTS
You will find that food is selected for gueridon service based on the menu, seasonality
Brandy: a single distillate and learned customer preferences.
or mixture of distillates Examples of some alcohol you will use in flamb work
obtained from wine or the and lamp cooking are: spirits/brandy, fortified wines. Still
fermented juice of fruit. wines, beer, cider are used in flamb, to balance flavours,
to remove fat/grease and to determine consistency.
Syrups are used to sweeten and add colour. Spirits of at
least 70% proof are most suitable
CHECKPOINT:
Is flamb work merely done to create a spectacle? List some of the

advantages to flame cookery and identify some spirits that may be
used.
Be careful when handling spirits in the presence of an open flame.
EXAMINE INGREDIENTS FOR QUALITY AND CONDITION
You must ensure that all food regardless of the service, is examined and screened as to
quality and wholesomeness prior to service:
Portion cut: item that has been cut,
formed or sliced to specified weight Meats are examined and selected as to their
and thickness. suitability for carving or filleting,
freshness, thickness and correct portion cut.
Vegetables and fruits are examined and selected as to freshness, compatibility with
the dish, colour and use as garnish.

Accompaniments/condiments are checked for freshness and suitability of dish to be

served. Containers are cleaned and refilled as necessary
Any ingredient showing signs of deterioration and/or unsuitability for enhancing the
trolley presentation is rejected and replaced.
CHECKPOINT:
At what point/s in the food preparation chain is the quality of the

food or ingredient checked? What is the procedure used for quality
checks in your institution?
ACTIVITY:
Your learning facilitator will show you how to inspect meats and
vegetables that are to be prepared for gueridon service. You will be
required to do a quality inspection and submit your recommendations
to your learning facilitator for assessment.
Pay attention to and observe the quality standards outlined by your institution
PRESENT AND DISPLAY FOODS
Food must not only taste good, but must be presented and displayed in such a way as to
excite and stimulate the appetite. Use contrasting colours and textures to lift and create
pleasurable anticipation of the meal by your guests.
In gueridon service, you must present each dish at table prior to serving:
Roasts are presented to the host prior to carving. After presentation the dish does not
leave the customers sight. Cooking and portioning is done in front of the customer.
Salads are served chilled, crisp and attractive
Garnishes are used to enhance and balance the display and some add flavour to the
dishes.

CHECKPOINT:
What are some of the rules to be observed when presenting and

displaying food to your customer during gueridon service?
USING PROMOTIONAL MATERIALS
In gueridon service, the major promotional material is the presentation of the trolley with
its equipment and ingredients for carving, mixing salads or flame cookery attractively
displayed. When you use brochures to promote your service they should ideally feature
the enjoyment your customer will derive from partaking in this offer. Perhaps you will
feature your salad or sweet trolleys as special offerings. If it is a seasonal or holiday
offering, an illustration or short paragraph about the seasonal use of an ingredient may be
effective. The important point in using promotional materials is that they should be
effective and produce the desired results.
Accident prevention depends on your being constantly safety conscious and using your
training effectively.. During promotional exercises it is more important owing to
additional equipment that may be on display and the increased traffic. Below are
examples of safety and preparation tips:
Check lamps for working order and cleanliness before use

Check your position with regard to customers and especially in flame cookery. Be
sure that you are well away from customers hair and clothing
When about to flamb, place your trolley away from curtains, overhead lights and
anything flammable
Keep knives sharp and never sharpen in front of customer. Carve on a heated
dinner plate and not on silver at the gueridon.
Clean and prepare all equipment and ingredients, observing proper hygienic
techniques
Scrupulous observation of personal hygiene is imperative
CHECKPOINT:
Why is safety and proper training in procedures and techniques of

paramount importance?
What is the purpose of promotions and how do promotional
material assist in achieving the benefits you seek from a
promotional offering?

Remember you need to engage the interest of the potential customer

Follow manufacturers or institutions instructions and safety procedures for
equipment.
POSITION TROLLEYS
You must always be careful and accurate when positioning trolleys. You need to ensure
that the customer can then see the operation
Carving trolley - specialised cart being performed and appreciate your skills.
which is equipped with a metal
display surface positioned over hot If you are using a carving trolley the lid is
water, kept hot by lamps. drawn back from the trolley towards you. The
safety valve is on your side away from the
customer.
Cooking and portioning is done in front of the customer. The trolley is always in a
position where the customer can clearly observe the operation.
CHECKPOINT:
Does the position of your trolley affect the quality or effectiveness of

your service? Explain your response.
Be prepared to offer explanations or advice to your customer
CLEAR AND CLEAN TROLLEYS
First, you will disconnect or switch off heating equipment or power supply, (if unfixed to
trolley, remove). Return any unserved food items to the kitchen. Clear the trolley of the
service equipment, crockery, and used ingredients. Dispose of any waste properly.
Finally, you scrub the equipment thoroughly in hot soda water, and rinse well.
Return the trolley to its normal storage area.
CHECKPOINT:
What are the preparatory steps necessary, prior to cleaning your

trolley?

ACTIVITY:
Ask your learning facilitator to arrange a visit to an upscale

restaurant where you may observe the gueridon service.
Describe how you would prepare for gueridon/ trolley service.

Demonstrate how to position your trolley at the table and promote
and present the dishes to your customer
Remember personal cleanliness and hygiene and regard for safety procedures are
imperatives.
Follow manufacturers instructions for cleaning equipment
Refer to: Dennis R.Lillicrap John A. Cousins (1990). Food and Beverage
Service, 3rd edition London, England
John Fuller (1992). Advance food service Stanley Thornes (Publishers) Ltd-
Cheltenham- England.
LG - THHCOR0031A Follow workplace hygiene procedure
LG - THHFAB0111A Develop and update food and beverage knowledge
LG - THHFAB0IIIA Provide table service of alcoholic beverages
Ask your learning facilitator how to access these
http://www.cellarnotes.net
http://www.hsc.csu.au/tourism_hospitality

READY TO PROVE YOUR COMPETENCY?
Now that you have completed this element, see if you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
1. I understand how to stock and display trolleys correctly with

clean implements, utensils and linen ( ) ( )
2. I can explain how to clean and polish equipment in accordance

with enterprise standards and hygiene requirements ( ) ( )
3. I understand how to select food and alcohol ingredients in

accordance with menu and service requirements ( ) ( )
4. I understand how to examine ingredients for quality and

condition prior to display on the trolley ( ) ( )
5. I know how to present and display food effectively using their

colours, varieties and shapes to attract the attention of
customers ( ) ( )
6. I know how to use promotional materials appropriately on

trolleys ( ) ( )
7. I understand how to position trolleys appropriately for

customers to view ( ) ( )
8. I know how to clear and clean trolleys using hygienic practices

at the appropriate time ( ) ( )
Checklist 2 Yes No
1. Trolleys are stocked and displayed correctly with clean

implements, utensils and linen ( ) ( )
2. Equipment is cleaned and polished in accordance with

enterprise standards and hygiene requirements ( ) ( )
3. Food and alcohol ingredients are selected in accordance with

menu and service requirements ( ) ( )

Checklist 2 Contd Yes No
4. Ingredients are examined for quality and condition prior to

display on trolley ( ) ( )
5. Food is presented and displayed effectively using colours,

varieties and shapes to attract the attention of the customers
6. Promotional materials are used appropriately on trolleys
7. Trolleys are positioned appropriately for customers to view
8. Trolleys are cleared and cleaned hygienically and at the

appropriate time

ELEMENT 2: RECOMMEND AND SELL FOODS AND DISHES TO

CUSTOMERS
LEARNING OUTCOMES
As you go through this element, you need to ensure that you acquire the necessary
knowledge, skills and attitudes, to recommend and sell foods and dishes to customers.
Your learning facilitator is there to assist you through the different activities, so on
completion you should be able to:
1. Explain names of dishes to customers correctly, using appropriate language and

terminology to assist in the selection of food
2. Explain the nature and features of guridon service to customers in clear and
simple language
3. Name, explain and show ingredients of dishes and presentation methods to
customers, to assist them in making selections.
EXPLAIN DISH NAMES
As you explore and acquaint yourself with the culinary

Hors d oeuvres - salty, arts you will find that the usage of foreign language is
crisp or tart foods served as very prevalent. Some foreign words have become
appetizers. common usage in the English Language
The traditional culinary code is fundamentally French.
Many dish styles are named after people, places or chefs. Note the following examples:
Cooking style: lhuile means with oil
Garnish, shape, cut: macdoin=dice; julienne = fine strips
Historical association: Marengo =chicken or crayfish dish invented after the battle of
Marengo.
Filet de plie langlais, sauce tomate =fried filet of plaice, English style with tomato
sauce.
Chateaubriand = double filet steak
Foie gras = goose liver
Escargots = snails
Bisque = thick soup, normally of fish/shellfish
CHECKPOINT:
Give some historical background to two or more of the foreign

words or terms you cited in your response to the checkpoint.
Do some additional research, so that you may answer fully.

ACTIVITY:
With help from your learning facilitator and working in groups

research and find out some other foreign culinary terms. Explain
their meanings and usages
NATURE AND FEATURES OF GURIDON SERVICE
Let us discuss some of the features, advantages and disadvantages of guridon service.
Gueridon service is an elaborate form of silver
Gueridon: movable service service, which includes the craving, filleting, flamb
trolley or table, from which of food that is prepared and served from a trolley, or
food is prepared and served. table, in front of the customer:
Gueridon service helps to sell food of all levels

in an up-market or high-class restaurant because it is soigne, classy
and can be spectacular.
This service is time consuming, costly and lends itself to over
serving.
The service waiter has to be trained in special preparation techniques
and safety procedures while working on the gueridon
Lamps and rchauds must be used
Rchauds - table top with caution
lamps used for cooking or Fork and spoon is used as per traditional silver service
re-heating food during or according to the standard operating procedure of
gueridon service. the restaurant
CHECKPOINT:
Explain gueridon service. What are some of the advantages or

disadvantages of providing this service?

INGREDIENTS OF DISHES AND PREPARATION METHODS
You should have an eye for quality, cleanliness and freshness so that the presentation of
your dishes does not lose appeal because of inferior ingredients:
Garnishes do not have to be elaborate, thus the use of simple ingredients such as
chopped herbs, a topping of asparagus tips, cucumber slices, fruit segment can be
very effective.
Oil and vinegar and flavouring for dressings should be of the best quality. Vinegar
and lemon give piquancy to salad dressings.
To prepare vinaigrette dressing, you blend together mustard, salt, pepper and vinegar and
then add the salad oil gradually, whisking to emulsify.
CHECKPOINT:
What key factors should guide your choice of ingredients?
ACTIVITY:
Given a menu selected by your learning facilitator. Explain how you

would prepare and present the dishes and ingredients to your
customer.
Be sure to present a pleasant, helpful, courteous but confident attitude.
Refer to: Dennis R.Lillicrap. John A. Cousins(1990). Food and Beverage

Service, 3rd edition Hodder and Stoughton. London, England.
John Fuller (1992). Advance food service. Stanley Thornes (Publishers) Ltd-
LG - THHCOR0031A Follow workplace hygiene procedures
LG - THHFAB0101A Provide food and beverage service
LG THHGCSO222A Promote products and services to customer
LG - THHFAB0082A maintain Communication between kitchen and service
areas
http://culinaryarts.com
http://rastellis.com
http://www.houseandhome.msm.com

Checklist 1 Yes No
1. I can explain names of dishes to customers using

appropriate language and terminology, to assist them in the
selection of foods ( ) ( )
2. I know how to explain the nature and features of gueridon

service to customers in clear, simple language ( ) ( )
3. I can correctly name, explain and show to customers

ingredients of dishes and preparation methods and assist
them in making selections ( ) ( )
Checklist 2 Yes No
1. Informal and formal research are used to access current

accurate and relevant information about food ( ) ( )
2. Trends in customers needs are identified based on direct

contact and workplace experience ( ) ( )
3. General trends in hotel are observed ( ) ( )

ELEMENT 3: PREPARE AND SERVE FOODS
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitudes to prepare and serve foods. Your facilitator is there to
assist you through the different activities, so on completion you should be able to:
1. Prepare guridon food dishes to standard recipes in accordance with hygiene and
safety procedures
2. Prepare accompaniments and finishing ingredients correctly
3. Involve customers in the preparation process and invite them to select ingredients,
choose finishing methods and determine size of ingredient
PREPARE GURIDON FOOD DISHES
Following are some recipes of dishes you may wish to prepare for guridon service:
Roast leg of Lamb (Gigot dAgneau Roti) - Begin by Seasoning the leg of lamb and
placing on a roasting tray then into a hot oven 220C and allow the leg to cook (20mins
per lb/500g) basting frequently.
Carving - The roast is placed on a carving board or warm plate on the gueridon, with
shank towards you. Hold the leg bone and carve slices from the thickest side, starting at
the knuckle end and at an angle of 45. Carve3-4mm
Service of roast lamb - Place the whole leg on a silver salver, garnish (with watercress or
other of your choice) and present to your customer for approval prior to carving
Serve slices in traditional silver service manner using fork and spoon.
Suggested accompaniments - Mint sauce/jelly or red currant jelly.
CHECKPOINT:
How would you prepare, carve and serve a joint of beef?

Identify two standard gueridon food recipes. What are the ingredients
used in these recipes?

Aim For Portions Of Consistent Size When Carving Meat
Crepes Suzette
Melt butter and sugar in gueridon pan until it begins to caramelise, then you add brandy,
mix and dip pancake into mixture and fold. Pour brandy
Crepes Suzette -
into pan and tip to one side so that the liqueur flames,
Pancakes that are flamb.
sprinkle with sugar and serve whilst still flaming.
SAFETY AND HYGIENE TIPS
Use lamps, hotplates with caution
Use service cloth when handling hot or cold dishes.

Do not use service cloth to dust furniture, wipe tables or flick crumbs from the table
Equipment must be scrupulously clean
CHECKPOINT:
Describe a method of flamb cooking using a recipe you have

chosen.
Remember to maintain a safe working distance, away from hair and clothing of the
customer.
ACCOMPANIMENTS
Your meal is not completely served unless you have provided accompaniments, which
include a range of sauces, seasonings and bread.
Croutons - cubes of toasted
Accompaniments help the diners to alter the flavour or
or fried bread served with
richness of certain dishes to suit their preferences.
meals.
Examples of food and possible accompaniments are
listed below for your information.

FOOD/DISH ACCOMPANIMENT
Soup Croutons sprinkled over soup
Grated cheese (fromage rape) sprinkled over soup
Roast lamb Mint sauce/jelly, roast gravy
Chateaubriand English and fresh mustard
Broccoli Hollandaise sauce
Vegetables may be served as accompaniments, i.e. baked jacketed potatoes
Salads are dressed just before serving.
CHECKPOINT:
Give suggestions for accompaniments to be served with (a) roasted

leg of lamb (b) Caesars salad
During dining be sure to serve all dishes completely.
INVOLVE CUSTOMERS IN FOOD PREPARATION
Your customer may be invited to take part in the preparation of the dish by:
Selecting the ingredients for salad, dressing and sauces.

Choosing the finishing method medium, rare, in gravy, au gratin.
Determining the size of the portion
Assisting in the carving of a joint
A customer may wish to prepare the accompaniment according to his personal recipe e.g.
Hollandaise sauce. This level of participation is allowed only with the approval of
management.
Customer participation is limited and has to be strictly supervised in order to maintain

good hygiene practice and avoid accidents.
CHECKPOINT:
How would you involve your customer safely in the preparation of

his food, making it a memorable experience?
Pay attention to the activities of the customer who participates in the preparation of
food.

ACTIVITY:
Select and prepare two standard gueridon recipes to include

accompaniments. Ask your learning facilitator to assist and
guide in planning the menu.
Visit hotels and restaurants on Jamaicas north coast, to
determine if guridon service is offered, how often, who are
the clientele and what are the benefits derived from proving
this service
Have clear in your mind the questions you want to ask. On returning,
you can discuss your findings with your learning facilitator and peers
Be sure to observe the necessary safety and hygiene standards
Refer to: Dennis R.Lillicrap. John A. Cousins(1990). Food and Beverage

Service, 3rd edition Hodder and Stoughton, London, England.
John Fuller (1992). Advance food service, Stanley Thornes (Publishers) Ltd-
LG THHCOR0031A Follow workplace hygiene procedures
LG THHFAB0101A Provide food and beverage service
LG THHFAB0082A Maintain communication between kitchen and service areas
knowledge

Checklist 1 Yes No
1. I know how to prepare gueridon food dishes to standard recipes

in accordance with hygiene and safety procedures ( ) ( )
2. I understand how to prepare accompaniments and finishing

ingredients correctly ( ) ( )
3. I know how to involve customers in the preparation process and

invite them to select ingredients , choose finishing methods and
determine size of ingredient ( ) ( )
Checklist 2 Yes No
1. Gueridon food dishes are prepared to standard recipes in

accordance with hygiene and safety procedures ( ) ( )
2. Accompaniments and finishing ingredients are correctly

prepared ( ) ( )
3. Customers are involved in the preparation process, selecting

ingredients, choosing finishing methods and determining size
of ingredient ( ) ( )

Provide Gueridon Service

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LG THHFAB0202A PROVIDE GURIDON SERVICE

HEART TRUST/NATIONAL TRAINING AGENCY

Learning Management Services Department

Version 1 LRDU JUNE. 03

Element 1: Prepare and maintain gueridon trolleys and equipment ............................ 7

Self-Assessment Checklist ........................................................................................... 15

Element 2: Recommend and sell foods and dishes to customers.................................... 17

Self-Assessment Checklist ........................................................................................... 20

Element 3: Prepare and serve foods.................................................................................... 21

Self-Assessment Checklist ........................................................................................... 25

Version 1 LRDU JUNE. 03

This Competency Unit

Element 1: Prepare and maintain gueridon trolleys and equipment

Element 2: Recommend and sell foods and dishes to customers

Element 3: Prepare and serve foods

Version 1 LRDU JUNE. 03 1

Before you start

Before you start this Learners Guide, you need to:

c. Ensure that your learning resources are available.

e. Plan your learning programme (see below)

f. Understand how to use this Learners Guide (see below)

Planning your learning programme

Version 1 LRDU JUNE. 03 2

Element 1 Prepare and maintain gueridon trolleys and

1. I can stock and display trolleys correctly with clean

2. I can polish and clean equipment in accordance with enterprise

3. I can select food and alcohol ingredients in accordance with

4. I can examine ingredients for quality and condition prior to

5. I can represent and display foods effectively using their

6. I can use promotional materials appropriately on trolleys

7. I can position trolleys appropriately for customers to view ( ) ( )

8. I can clear and clean trolleys hygienically and at the

Element 2 Recommend and sell foods and dishes to

1. I can use appropriate language and terminology to explain

2. I can explain the nature and features of gueridon service to

Version 1 LRDU JUNE. 03 3

Element 2 Contd Yes No

3. I can name, explain and show ingredients of dishes and

Element 3 Prepare and serve foods Yes No

1. I can prepare gueridon food dishes correctly to standard recipes

2. I can prepare accompaniments and finishing ingredients

3. I can involve customers in the preparation process and invite

How to use this Learners Guide

We suggest that you:

Go through the sections/elements as they are presented (starting at Section 1)

Version 1 LRDU JUNE. 03 4

Complete Assessment Exercise

Version 1 LRDU JUNE. 03 5

Using the Computer and Other Resources

Version 1 LRDU JUNE. 03 6

ELEMENT 1: PREPARE AND MAINTAIN GURIDON TROLLEYS AND

STOCK AND DISPLAY TROLLEYS

Version 1 LRDU JUNE. 03 7

What are some of the specialised equipment displayed on the trolley?

POLISH AND CLEAN EQUIPMENT

All equipment should be maintained on a regular basis primarily because of:

Version 1 LRDU JUNE. 03 8

Methods used to remove tarnish

What are the methods used to clean silverware? Why is it necessary

Wear protective clothing when cleaning silverware

Version 1 LRDU JUNE. 03 9

SELECT FOOD AND ALCOHOLIC INGREDIENTS

Is flamb work merely done to create a spectacle? List some of the

Be careful when handling spirits in the presence of an open flame.