There are many types of trolleys used in the restaurant practising gueridon service. The design, equipment required, and layout of the trolley depends on its function. The design of a flambe trolley is different from a liqueur trolley.
Here we listed 5 different types of trolleys used in Gueridon service
1. Hors d’ oeuvre varies trolley
It displays 10 to 12 varieties of appetizers. The containers holding appetizers are placed over ice. The trolley is designed in such a way that it has provision for holding ice and containers. It has adequate cold half plates, necessary service gear to transfer the horse d’ oeuvre selected by the guest on the cold half plate, and the appropriate accompanying sauce.
2. Salad trolley
It has half plates and bowls, underplates, containers with prepared ingredients, salad dressings, and seasonings that are required to prepare the salads. Salad dressings may either be prepared on the trolley in the presence of guests or in the kitchen, Most restaurants make the dressings in the kitchen, and dressing of salad is carried out on the trolley in the restaurant.
3. Food preparation, carving, and flambe trolley
These have a gas burner of flare lamp which is fixed on the trolley to the level of the top surface. The carving trolley has a carving board that is placed over the chafing dish during carving to retain the heat of the meat. A trolley may have a single or double burner. A double burner trolley is necessary when the partly finished food is to be held hot during the preparation. One burner is used for keeping the food hot while the other is used for cooking.
4. Cheese trolley
It has a variety of cheese, cheese board, and cheese knives for cutting the cheese, and appropriate accompaniments for cheese, the surface of the trolley is normally in marble and has a translucent dome to cover the top. Cheese selected by the guest is portioned and plated on the gueridon trolley. and then served to the guest.
5. Liqueur trolley
It has assorted glasses, measurements, ice buckets, spirits, liqueur bottles, carafes, etc. It may also have a cigar, cigar cutter, and lighter.
ALSO READ: A beginner’s guide to Gueridon service
The equipment used in the Gueridon service trolley
The Gueridon trolley carries sufficient equipment for service. It is filled with a gas burner on the top and a small gas cylinder at the bottom, as well as some other necessary equipment. The following are the necessary
Equipment used in Gueridon service trolley:
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 6 to 8 inches.
2. Gas stove
The gas burner is lowered to the level of the trolley and the gas cylinder or bottle is placed under the gas burner in a chamber and connected to the stove, the gas control knob is near the burner at a convenient position for the waiter to control the flame.
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 to cook custard for certain sweet preparations. A chafing dish with a safety valve or steam outlet is used in carving trolley
4. Suzette pan
It is a sauteed 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 flambeing 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.
ALSO READ: A beginner’s guide to Gueridon service