Slide Slide Trainer Notes No Class Activity of menus –Review Audience to review menus and think of questions they would like to ask to help them to better understand individual menu items. Slide Slide Trainer No Activity List – Audience to list different types of trolley, equipment and utensils used in gueridon service. Slide Slide Trainer Notes No Class Activity Discuss the purpose and role of each type of trolley – Flambé trolleys these trolleys are primarily used to cook food items, commonly – using a flambé or sauté process Hot carving trolleys these trolleys primarily are used to keep cooked meat warm – and to provide sufficient space for meat to be carved and plated Hors d’oeuvres trolleys these trolleys are required to cook, assemble or display – small items or entrees preceding main meals Dessert trolleys these trolleys may be used to display and carve different dessert, – fruit and cheese dishes. They are normally used to visually tempt customers are
Slide Slide No Trainer Notes Class Activity –Review of menus Audience to review menus and think of questions they would like to ask to help them to better understand individual menu items. Slide Slide No Trainer Activity – List Audience to list different types of trolley, equipment and utensils used in gueridon service. Slide Slide No Trainer Notes Class Activity – Discuss the purpose and role of each type of trolley Flambé trolleys – these trolleys are primarily used to cook food items, commonly using a flambé or sauté process Hot carving trolleys – these trolleys primarily are used to keep cooked meat warm and to provide sufficient space for meat to be carved and plated Hors d’oeuvres trolleys – these trolleys are required to cook, assemble or display small items or entrees preceding main meals Dessert trolleys – these trolleys may be used to display and carve different dessert, fruit and cheese dishes. They are normally used to visually tempt customers are
TG_Provide_gueridon_service_refined.docx