Find papers

BHM 152

Food and Beverage Service II

TU BHM · Semester 2 · Recent BHM syllabus series

Requirement
required
Credits
3
Study Guide
10 units available

Chapter notes

Authoritative study guide across 10 syllabus units

Open a unit to read its study notes.

Unit 1: Understanding guest service and the meal experience· 2 LHs· ~5 marks

Suggest correction

Pass path: Memorize must-know definitions, operational roles, and core terminology of Gueridon Service, Flambéing, and Réchaud. Top path: Master advanced exam requirements: diagram and execute the Table-Side Flambéing Protocol (Crêpes Suzette) and accurately contrast Gueridon Service (French) vs Silver Service (Russian), resolving TU board problem scenarios with complete working steps.

Part 1: Core Concepts (2 Marks)

  • Gueridon Service: A sophisticated style of classical French restaurant service where food is prepared, carved, filleted, seasoned, or flambéed on a mobile trolley (gueridon) in front of the dining guests by a skilled Chef de Rang.
  • Flambéing: The culinary technique of adding high-proof liquor or liqueur (typically 40%40\% ABV / 80 proof, e.g., Cognac, Grand Marnier, Rum) to a hot cooking pan and igniting the alcohol vapors, creating a dramatic burst of flame that burns off the harsh alcohol while caramelizing sugar and concentrating aroma.
  • Réchaud: A portable liquid gas, methylated spirit, or butane gas heating lamp mounted on the gueridon trolley used to cook and sauté dishes table-side.
  • Suzette Pan: A shallow, heavy oval or round copper pan lined with stainless steel, designed for even heat distribution when flambéing table-side crêpes and tender meats.

Part 2: Structural Frameworks (10 Marks)

Table-Side Flambéing Protocol (Crêpes Suzette)

  1. GUEST ORDERS CRÊPES SUZETTE AT DINING TABLE
  2. Chef de Rang wheels equipped Gueridon trolley to table right-hand side
  3. 1. Melt fresh butter in Suzette pan over low réchaud flame
  4. 2. Add caster sugar; stir with lemon fork until caramelized golden brown
  5. 3. Add freshly squeezed orange juice & orange zest; reduce to fragrant syrup
  6. 4. Fold folded crêpes into the simmering citrus syrup to saturate
  7. 5. Pour Grand Marnier & Cognac around pan rim; tilt pan to ignite vapor flame
  8. 6. Plate flambéed crêpes onto warm dessert plates using service gear; serve

Essential Safety Rules in Gueridon Flambéing:

  1. Never Pour Alcohol Directly from the Bottle over a Live Flame: Vapor inside the bottle can ignite, causing an explosive bottle detonation. Always pre-measure spirits into a small metal measure cup (tot/jigger) before pouring into the pan.
  2. Clearance Radius: Maintain at least 1.5 meters1.5\text{ meters} clearance between the gueridon flame and dining guests, overhead chandeliers, curtains, and floral centerpieces.
  3. Emergency Suppression: Always keep a damp folded service cloth (liteau) or a small metal lid ready on the lower trolley shelf to immediately smother accidental grease flare-ups.

Part 3: Distinction Tables

Basis of Comparison Gueridon Service (French) Silver Service (Russian)
Preparation Arena Completed / carved table-side in full view of guest Fully prepared and portioned on platters inside the kitchen
Service Pace Very leisurely, showmanship-driven, theatrical Moderate to rapid; formal but assembly-driven
Space Requirement Requires broad aisle widths (>2 meters>2\text{ meters}) for trolley movement Standard dining aisles sufficient for waiter walking
Equipment Overhead Expensive mobile trolleys, réchaud burners, copper pans Silver platters, joint forks, and joint service spoons

Part 4: Worked Problems & Exam Traps

Typical TU Board Examination Problem:

Detail the table-side carving procedure for a whole roasted chicken on a gueridon trolley in front of two dining guests.

Model Solution:

  1. Equipment Setup: Position gueridon to the right of the host table. Place carving board, carving knife, carving fork, hot service plates, and sauce boat on the trolley.
  2. Presentation: Present the whole roasted bird to the guests for approval on a silver platter.
  3. Leg Quarter Removal:
    • Secure the bird on the carving board with the carving fork inserted through the breast carcass.
    • Cut through the skin between breast and leg on both sides.
    • Using the flat of the knife blade, press the leg outward to dislocate the hip joint, and slice cleanly through the joint to separate both leg quarters.
  4. Breast Carving:
    • Slice horizontally along the wishbone, then carve down alongside the breastbone (keel bone) in thin, elegant diagonal slices across the grain.
  5. Plating:
    • Arrange one half breast and one leg portion neatly on each hot guest plate.
    • Garnish with watercress and roasted potato. Spoon hot roast chicken jus lightly over the meat (never over the crispy skin).
    • Serve the guests from their right side.

TU Exam Trap: Using cold alcohol for flambéing. If liquor is refrigerator-cold, it will not vaporize sufficiently to ignite cleanly; the spirits must be at room temperature or gently warmed along the outer rim of the hot pan before catching flame!

Students lose marks here because they make errors by using cold alcohol for flambéing. If liquor is refrigerator-cold, it will not vaporize sufficiently to ignite cleanly; the spirits must be at room temperature or gently warmed along the outer rim of the hot pan before catching flame.