AREAS COVEREDAREAS COVERED

DEFINATION & USEDEFINATION & USE

SELECTION OF FOODSELECTION OF FOOD

MISE-EN-PLACEMISE-EN-PLACE

FOOD PREPERATION TECHNIQUESFOOD PREPERATION TECHNIQUES

SAFETYSAFETY

VARIOUS DISHESVARIOUS DISHES

LITERAL MEANING OF LITERAL MEANING OF GUERIDONGUERIDON

MOVABLE SERVICE MOVABLE SERVICE TABLE/TROLLEYTABLE/TROLLEY

FOOD CAN BE FOOD CAN BE CARVED,FLAMBED,ETC.CARVED,FLAMBED,ETC.

FOUND IN HIGH CLASS FOUND IN HIGH CLASS ESTABLISHMENTSESTABLISHMENTS

A LA CARTE MENUA LA CARTE MENU

EXPENSIVEEXPENSIVE

REQUIRES HIGH REQUIRES HIGH SKILLSSKILLS

EXPENSIVE AND EXPENSIVE AND ELABORATE ELABORATE EQUIPMENTSEQUIPMENTS

GUERIDON AS A SALES GUERIDON AS A SALES AIDAID

CAN BE USED TO DISPLAY:

HORS D OEUVRERSHORS D OEUVRERS

SALADSSALADS

MAIN COURSE ITEMSMAIN COURSE ITEMS

BAKERY ITEMSBAKERY ITEMS

DESSERTSDESSERTS

FRESH FRUITSFRESH FRUITS

FOOD SELECTION & FOOD SELECTION & PRESENTATIONPRESENTATION

FRESH & ATTRACTIVEFRESH & ATTRACTIVE

NO DISCOLOURATIONNO DISCOLOURATION

SIMPLESIMPLE

QUALITYQUALITY

NO DOMINATING SMELLNO DOMINATING SMELL

MISE-EN-PLACEMISE-EN-PLACE

NAPERYNAPERY

CUTLERY & CUTLERY & FLATWAREFLATWARE

HOT PLATEHOT PLATE

HEATERSHEATERS

CARVING BOARDS & KNIVESCARVING BOARDS & KNIVES

BASIC ACCOMPANIMENTSBASIC ACCOMPANIMENTS

PLATESPLATES

DOILIESDOILIES

METHOD OF SERVINGMETHOD OF SERVING

• STATE THE NAME• PLACE HOT PLATES ON THE SIDE

OF TROLLEY• CARVING OR FILLETING• PLACE VEGETABLES AND SAUCES• SERVE THE DISH

GENERAL POINTSGENERAL POINTS

WHICH OF COURSE ARE REALLY IMPORTANT

SEQUENCE OF SERVICESEQUENCE OF SERVICE

• HORS D’ OEUVRES

• SOUP

• FISH

• MEAT

• POTATOES AND VEGES

• SWEET

• SAVOURY

FOOD PREPARATION FOOD PREPARATION TECHNIQUESTECHNIQUES

F L A M B E

S E A F O O D S F R U IT S S A L A D S

T O S S IN G C A R V IN G A N D JO IN T IN G

T Y P E S O FF O O D P R E P A R A T IO N T E C H N IQ U E S

TOSSINGTOSSING

• ITEMS SUITABLE• DISPLAY OF MAIN

INGREDIENTS• SAUCES AND

DRESSINGS

FLAMBEFLAMBEWHAT IS FLAMBE WORK ?

THE HISTORY OF THE HISTORY OF FLAMBEFLAMBE

HENRY CHARPENTIER (1894) INVENTED THE

CREPE SUZETTE

THE SYNONYMS OF THE SYNONYMS OF FLAMBEFLAMBESHAFTING DISH COOKERY

LAMP WORKFLAMBE WORK GUERIDON SERVICE

THE SKILL OF THE THE SKILL OF THE WAITERWAITER

FLAIR FOR SHOWMANSHIP

EXPERIENCE

ALERT

HAZARDS INVOLVED IN HAZARDS INVOLVED IN FLAMBE WORKFLAMBE WORK

WHY IS FLAMBE SO WHY IS FLAMBE SO EXPENSIVEEXPENSIVE

COST OF SPIRIT

EXTRA SKILL INVOLVED

ADVANTAGES OF HIGH PRICE

SPIRITS TO BE USEDSPIRITS TO BE USED

SPIRITS

FORTIFIED WINES

SPARKLING WINES

STILL WINES

BEER

CIDER

SYRUPS

POINTS TO BE POINTS TO BE REMEMBERED WHILE REMEMBERED WHILE

USING SPIRITSUSING SPIRITSMUST COMPLIMENT

GOOD QUALITY

QUANTITY

SPECIAL EQUIPMENTS

FLARE LAMPS

METHYLATED SPIRITS FLAMMABLE GEL CALOR GAS

SUZETTE PANS

CHAFTING DISH

FLAMBE TROLLEY

• DIMEN – 48 X 23”• HEIGHT – 35”• WEIGHT – 45 KG

FLAMBE TROLLEY, ELECTRIC

• DIMEN – 48 X 23”• HEIGHT – 35”• WEIGHT – 44.5 KG

DELUXE GUERIDON TROLLEY

CAKE N CHEESE TROLLEY

COOLED CAKE TROLLEY

STANDARD GUERIDON TROLLEY

LIQUOR TROLLEY

SERVING TROLLEY

SHERBET/ ICECREAM TROLLEY

COOLED MINI CHEESE TROLLEY

WINE TROLLEY

PATISSERIE TROLLEY

FLAMBE TROLLEY VARIATIONS

COOLED HORS D’ OEUVRE TROLLEY

HOT PLATES

GUERIDON TROLLEY

CARE AND CARE AND MAINTENANCE OF MAINTENANCE OF

EQUIPMENTEQUIPMENTACCORDING TO LAWS AND REGULATIONS

HYGIENEa.BURNISHING MACHINE

b.SILVER DIP

c.PLATE POWDER

SAFETY WITH FUEL

POSITION OF TROLLEY

CHECKLISTCHECKLIST

GAS LAMPSGAS BOTTLES

SPIRIT LAMPS

CARVING-THE GRANDEUR OF CARVING-THE GRANDEUR OF GUERIDON SERVICEGUERIDON SERVICE

AS A SHOW BUSINESS

AS PER GUEST’S NEED

AS A SKILLED ARTAS A SKILLED ART

USAGE OF SHARP KNIVESCORRECTNESS OF CUTTINGCARVING ACROSS THE GRAINS

POSITIONING OF FORK & JOINTS

USAGE OF EQUIPMENTS

MISE-EN-PLACE

BALANCED WORK

CARVING HYGIENEsimple yet important

•MISE-EN-PLACE

THIN CARVING KNIFETHIN CARVING KNIFESHORT BROADER KNIFESHORT BROADER KNIFESMALL STRONG BLADED SMALL STRONG BLADED KNIFE KNIFE CARVING KNIFECARVING KNIFELAMP & CHAFING DISHESLAMP & CHAFING DISHESSAUCE LADLESSAUCE LADLESSERVING SPOONS & SERVING SPOONS & FORKSFORKSJOINT PLATESJOINT PLATESNAPERYNAPERY

UNDERSTANDING CARVING & USAGE

OF EQUIPMENTS

CARVINGCARVING

IT’S IMPORTANCEIT’S IMPORTANCEMETHODS OF METHODS OF

CARVINGCARVING

THE CARVING THE CARVING TROLLEYTROLLEY

PRESENTATION OF TROLLEY

FUNCTION

MAINTENANCE

SELECTION OF TOOLS & SELECTION OF TOOLS & EQUIPMENTSEQUIPMENTS

FOR JOINTS

FOR HAM

POULTRY/GAME

USAGE OF CARVING FORK

CLEAN NAPKINS

PREPERATION OF PREPERATION OF JOINTSJOINTS

FISHa. SMOKED SALMONb. TROUTc. SOLE

SMALL MEAT CUTSa. DOUBLE SIZED STEAKSb. RIB STEAKSc. DOUBLE STRIP SIRLOIN STEAKd. PORTERHOUSE STEAK

SALADSSALADS• EXAMPLES:::

VERTEVERTERUSSIANRUSSIANNICOISE etc…NICOISE etc…

•DRESSINGS:::

FRENCHFRENCHENGLISHENGLISHVINAIGRETTEVINAIGRETTE

DELUXE HORS D’OEUVRESDELUXE HORS D’OEUVRES

SMOKED TROUTSMOKED SALMONCAVIAR

POTAGEPOTAGE

• CONSOMME:::

CONSOMME AUX CONSOMME AUX XERESXERES

POISSONPOISSON

o SOLE GRILLE AU MEUNIERE

o SOLE POCHEo SOLE FRITS

POULETPOULET

• POULET COTE

CANARDCANARD

CANARD ROTI

GAMEGAMEDINDONNEAU ROTI

BOUEFBOUEF

ALOYAU DE BOEUF

AGNEAUAGNEAU

CARRE D’AGNEAU

GIGOT D’AGNEAU

PEACH FLAMBEPEAR FLAMBECHERRIES FLAMBEPINEAPPLE FLAMBESTRAWBERRIES ROMANOFFCHRISTMAS PUDDINGBOMBE VESURIUSCREPE SUZETTE

RUM OMELLETE

IRISH COFFEE

CAFÉ BRULOT

THANK YOU• ON BEHALF OF:

ICCHAPURAK SINGH BHATIAINDERDEEP SINGH UPPALISHA SHARMAJAGMEET SINGH RAINAKAPIL KANTKAPIL YADAVKARTIKEYA MANANKHYATI MIGLANIKSHITIJ JAWAKULDEEP SHILPI