Guéridon service is a movable service table or trolley from which food may be served. In effect, the guéridon is a movable sideboard or service station carrying sufficient equipment for the service requirements, together with any spare equipment that may be necessary.
This service usually indicates serving foods onto the customer’s plates at the gueridon, but may also refer to other enhanced service techniques such as service using a drinks trolley, carving trolley, cheese trolley, or a sweet trolley.
These trolleys also act as selling aids as they display the items on offer to the customer. Know more about the gueridon trolleys from here.
Gueridon Service Equipments
These are the special equipment used in gueridon service:
1. Flare Lamp
This piece of equipment is operated with methylated spirit and has a reservoir for fuel, a wick with an adjustment knob, a chimney, and a grid. It is 8 to 10 inches high with a grid of diameter of 6 to 8 inches.
The reservoir should be filled with methylated spirit to the correct level and the wick should be trimmed regularly to prevent fumes from emerging and spoiling the aroma of the food.
Equipment made of silver or copper looks attractive on the trolley but they are expensive. The flare lamp is used for food preparation, carving, and flambéing.
2. Gas Stove
Many establishments prefer a gas stove over a flaring lamp as it has an advantage over a flaring lamp. Trimming of wicks and filling up the reservoir with fuel is not necessary for a trolley having a gas stove.
The gas burner is lowered to the level of the trolley’s top and the gas cylinder or bottle is placed under the gas burner in a chamber and connected to the stove.
The gas head should be cleaned periodically with a pin to ensure the free flow of gas and should be free from soot. This is incorporated in carving, preparation, and flambe trolley.
3. Chafing Dish
It is a container holding hot water on which a food container is kept to retain the temperature of the food. It is also used in carving trolleys. The Carving board is placed over the hot container and the meat is carved on it. This process retains the temperature of the food being carved.
4. Suzette Pan
It is a Sauté pan with a thick bottom and a lip. It is normally made of copper lined with corrosion-resistant, non-reactive metal, such as tin, nickel, and stainless steel.
It is used for flambéing and cooking. It is advisable to use separate pans for flambéing and cooking.
5. Carving Board
Carving of meat and poultry should be carried out on a carving board and for each category of meat and poultry, a separate carving board should be used. After use, it should be thoroughly washed.