Nivel de investigación

Gueridon and Flambe Service : Gueridon means sidetable in a restaurant. Gueridon service naturally means sidetable service. Any work that is carried out on a sidetable before the service like, making a salad dressing, dressing the salads, carving, preparing a grapefruit etc. can be termed as Gueridon services. Gueridon service includes flambe work or flambe service, which is an extension and elaboration of the sidetable service.

It is difficult to pinpoint the origin of Gueridon and Flambe service. It provides visual appeal to the customer. The modest grilling of hamburger or the preparation of pizza in a coffee shop has, at its own level the same kind of visual appeal that more elaborate form of lamp-cooking have in luxury establishments. As more and more people eat out there is an increased demand for something different. Gueridon and Flambe service fills this demand to a certain extent.

Gueridon service such as carving, salad-making, is usually praised not only for promotional appeal on business grounds, but by guests, gourmets and professionals alike as fulfilling the best conditions of gastronomy. Sidetable cookery particularly flambe work on the other hand is much more controversial from an epicurean point of view, even though it’s merchandising value is generally acknowledged.

Many gastronomes are of the opinion that cooking should be left to the chef in the kitchen and that an amalgamation of culinary skills is not desirable in the restaurant. Some foods and some processes are clearly unsuitable for sidetable cookery

and extravagances should not be dragged in merely to achieve something different. Guests are impressed by the skills shown in gueridon performances. Flambing in particular, is a reliable means of attracting the attention of other tables in a restaurant, and has the effect of provoking repeat orders.

Above all, the flickering lamp, the gleaming silver, the mise- en-place on the Gueridon adds substantially to the restaurant atmosphere and the customers in the high-class restaurants continue to appreciate and demand similar visual services, in particular individual-seen service at the Gueridon.

Appearance and Hygiene : More than anything, individual service and cooking at the Gueridon depends upon the personality and appearance of the maitre d’hotel or the station head waiter who performs the service. Good manners, pleasant speech, smart appearance, scrupulous grooming and cleanliness are basic needs and should be given emphasis before all the technical skills which follow.

An underlying factor which gives appeal to Gueridon work is that it can be such a strong confidence-builder. Everything going on at the dish or everything that is to be served, can be clearly seen from close quarters. All this confidence can be destroyed if the person giving the service has untrimmed and dirty fingernails, soiled shirt cuffs, spotted jacket and so on. Unthinkingly brushing back hair with the hands and then returning to serve can produce an adverse reaction from the guest, even though hair and hands may appear to be clean. Personal hygiene assumes paramount importance when service is given so near to the guest.

Equipment for Gueridon Service : Gueridon Trolley : Gueridon trolleys have now acquired special significance in the restaurant world. They come in different sizes. Actually a Gueridon trolley is a modified sidetable on wheels. It should be of the same height as that of the tables in the restaurant. It normally has a built-in picnic-type butane gas flame lamp from which

effective Flambe work and Gueridon cookery could be achieved. It should have underleaf shelves for stocking cutlery and other dishes for keeping wine and liqueur bottles.

Table Cooking Lamps or Cheffing Lamps : Where the Gueridon trolleys with built-in butane gas flame lamps are not available cheffing lamps are used. They are relatively costly items made in more than one size, but usually about 8" to 10" in height and with a grid diameter of about 6". Many maitre d’hotel’s are strongly in favour of lamps using methylated spirits and are thoroughly accustomed to controlling the flame and the heat by adjusting the wick.

Apart from this traditional method of heating there are new types of lamps which whilst of conventional ornamental silver- plated external appearance, are equipped with compressed gas of the butane type. Once the operator is accustomed to gas lamps, their use offers a well-controlled and clean flame well- suited to cooking in the restaurant. The gas flame is readily adjusted by movement of the tap in a way similar to that in which the wick screw is turned.

Crepe Suzette Pan Or Cheffing Pan : They resemble frying pans in shapes and sizes normally ranging in diameter from 9" to 12". The pans are completely either wholly plated with silver or as is more preferred, copper on the outside with the silver plating confined to the interior surface. Copper is an efficient conductor of heat & helps spread of heat throughout the pan relatively quickly and effectively.

Steak Pans : These are of the same type as that of Crepe Suzette pans except the shape. Steak pans are oval in shape and come in different sizes to suit different requirements. The construction is the same as that of Crepe Suzette pans.

Other Tools : One of the principles of cooking and carving “In the room” is that use should be made only of restaurant cutlery and that cooking implements as such should be avoided.

For carving, for example, table knives are normally used for smaller items, (clever waiters normally retain a well-cared for specially sharpened table knife for this purpose) and carving knife and fork for larger items.

It is of course true that chef trancheurs who come into the restaurant to carve at the buffet or meat wagon, traditionally have their own tools, but otherwise standard restaurant gear is used by waiters for normal gueridon work.

Shahslik Sword : Flaming sword service has also been a feature in some restaurants. Purporting to reflect Middle-Eastern or east European traditions, flaming sword service is infact rather a restaurant invention.

These swords have hilts protected by a hollowed guard and also incorporate a second shelf below the hilt which can contain flambering material like Brandy and also capture juices. Sliding retaining bolts are also incorporated in many Shaslik Swords. Points to be Observed in Flaming

1. Most liquids having noticeable alcoholic content are capable of being flamed once the alcohol is vaporising. Obviously, however, those with higher alcohol content will do so more easily. To be able to flame fortified wine such as- Sherry, means keeping it undiluted and having it vesseled, for flaming in a dish spoon or ladle, in a heated condition.

2. Even in the case of stronger spirits like Brandy or Rum, and liqueurs, it is important not to allow the flaming liquid to become diluted with some syrup or juice until it is Well alight. It is further vital to ignite quickly on the addition of liquors.

3. The Flame should be ignited by touching the liquor to the lamp flame and never with a match. This should be ignited.

4. Once flambing is in progress, stirring promotes the blaze and basting is therefore more effective and spectacular if done when the pan is afire.

5. Sugar sprinkled into the flame in sweet dishes helps change the flame colour.

6. Flames are extinguished by smothering with the lid or blanketing with cream or sauce, never by blowing. 7. It should be kept in mind that flaming does not aid in

heating of the food, thus the food must be adequately cooked and be piping hot.