It is a movable service trolley used for side table preparation.
The final preparation of product cooked or prepared in front of the guest.
Also carry out such procedures as filleting, carving, flambéing and cooking specialty at the table.
It is found in high class establishments.
Types of Gueridon Trolley
Hors d’Oeuvre is literally translated as "outside the work" meaning that is apart from the main (work) meal or main courses.
Hors d’Oeuvres are elegantly presented before a meal begins to whet and excite the appetite rather than satisfy it, but they may also be served outside or instead of a regular meal service. Hors d’oeuvres are light, delicate, hot or cold and varied savoury snacks or appetizers.
The very varied ingredients are diced, sliced or cut and often are covered with a sauce or dressing. They are decorated by garnishes of varied colors, such as fresh or fried parsley, beans, peas, asparagus, herbs, beetroot, radishes, peppers, mushrooms, hard-boiled eggs, onions and some flowers.
A Dessert Trolley is a table on wheels on which desserts are taken to each table in a restaurant. Also known as “sweet trolley”.
“Shafting dish cookery” or “lamp work”
4. Carving trolley
a special trolley with a joint of meat in a warming dish, and a flat surface for carving it, which can be wheeled from table to table in a restaurant
It is a trolley with liqueurs, brandy, cigars that brought to the table at the end of the meal.
It is used to gather soiled dishes to be carried to the dishwashing area. It is constructed for easy loading and safe mobility.
It is a portable folding tray placed right beside the guest table where “ready to served plated food” is assembled.
A rack used to store glasses. It has a divider to prevent glass to glass contact that can cause glass breakage.
It is used to store plates/chinaware.
It is rack for spoons, forks and knives.
They are used to carry multiple items, or for serving purposes.
A basket or similar container used for serving bread or rolls.
This contains list of dishes for the selection of customers. The main categories within a typical menu are "appetizers," "side orders and a la carte," "entrées," "desserts" and "beverages." Sides and a la carte may include such items as soups, salads and dips.
This is where the menu is clipped.
Table numbers are placed on tables used to designate the number of the table.
They should be large enough to read without having to walk right up to the table.
A tray where the change of the customers is place.
It is used to present the bill of the customers.
It is used to carry condiments.
It is a boat-shaped pitcher in which sauce or gravy is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
These are accessories used for decorate the center of the table.
It is used for dispensing straw.
Used for serving ice and other items.
Used for cake display.
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Category: Hotel & Restaurant