50+ OCLD Interview Questions with Answers for F&B Service 2023

OCLD Interview Questions with Answers

List of OCLD interview questions and answers:

1. AMERICAN SERVICE: Method of serving hotel or restaurant food, in which portions of food are placed on plates in the kitchen by the establishment’s employees and served to each guest by a waiter or waitress.

2. BASTING: Moistening the food during cooking by adding marinades or oil.

3. BUDGET: Estimated income and expenses for a particular period are called a Budget.

4. CABERNET: It is entertainment held in a nightclub or restaurant while the audience sits at tables.

5. COVER: A cover is a place set at a table. For example, In a restaurant.

6. GUERIDON SERVICE: It is a form of serving food provided by restaurants to their guests, which involves preparing food in direct view of the guests, using a Gueridon trolley.

7. OYSTER:- It is a type of shellfish.

8. SILVER SERVICE: It is a method of serving food. Food is served with a service spoon and fork from the left-hand side of the guests.

9. TURNOVER: It is sales or revenue earned during a period of time.

10. WAIT STAFF: People serving in a Café or Restaurants.

11. BAIZE: Thick woolen material similar to the feel used for covering the tabletops.

12. COCOTTE: Small round or oval ovenproof dish in which food may be cooked and served.

13. DECANTER: Narrow-necked bottle or glass jug with a stopper, used for storing and serving wines or spirits.

14. MAIN COURSE: Main dish on the menu.

15. LOBSTER: It is a large shellfish with big claws.

16. RAMEKIN: Small baking dish for one portion.

17. SERVIETTE: French term to denote napkin.

18. TUREEN: Deep-covered dish from which soup is served at the table using a ladle.

19. FLAMBÉ: It literally means flamed. In flambé preparations, spirits are added to the dish and ignited.

20. FOOD COURT: A number of autonomous food counters are located in one place from where light meals, snacks, ice creams, beverages, and so on can be bought and eaten in a common area.

21. TAKEAWAY: Packed dish, taken away by the customer.

22. COMBO MEAL: It is a combination of snacks and beverages, snacks and salad or snacks, and sweets, mainly to promote sales.

23. INDIAN BREAD: It refers to Indian wheat products, such as Roti, Naan, Paratha, Chapati, and so on.

24. IN-ROOM FACILITIES:- These are the facilities available in the hotel rooms other than basic amenities.

25. DRAMBUIE: Honey flavor liqueur.

26. COINTREAU: Orange flavor liqueur.

27. SPIRIT: Distilled alcoholic beverage.

28. ALCOHOLIC WASH: It is a fermented liquid used in distillation.

29. AMBIENT YEAST: It is a different species of yeast found in the air, soil, plants, etc.

30. MALT: It is a germinated cereal.

31. RESTED:- It means leaving aside in a cask without disturbing.

32. EASTERS: They are volatile compounds formed when acids interact with alcohol. They give a bouquet of wines and spirits.

33. VAT: It is a container, often wood, used for fermentation and aging.

34. VAPOURIZATION: It is the process of converting liquid to vapor by heating.

35. YEAST: It is a living single-celled organism.

36. AROMA: It means scents from the grapes.

37. FULL-BODIED: It is a wine with a rich, mouth-filling texture and weight on the palate, as opposed to thin.

38. HERBACEOUS: It refers to a vegetal, grassy tone in aromas and flavors.

39. CARBONIC MACERATION: It refers to intracellular fermentation that occurs in the presence of Carbon dioxide and in the absence of oxygen in a closed container.

40. CREMANT: It is champagne with two atmospheres behind the cork.

41. MOUSSE: It refers to froth, bubbles, or foam.

42. STILL WINE: It is a wine obtained by natural fermentation without any effervescence or higher alcoholic content.

43. CARAFE: It is a wide-mouthed glass or metal bottle with a lip or spout, for holding and serving beverages.

44. NOBLE ROT: Grapes are dried by the fungus Botrytis cinerea naturally in a humid climate. This makes the grapes concentrate the sugar which results in sweet wine.

45. GROSSE LAGE: It is the collection of Vineyards from a village having the same soil, terrain, and climate.

46. TROCKEN: It means dry.

47. SEKT: It means sparkling.

48. BARRICA: It is a small oak barrel used (in Spain) for aging wines.

49. TABLE WINES: These are Still wines having 7 to 14 percent alcohol. It includes red, white, and rose.

50. CAVA: These are sparkling wines made in Spain using Méthode champenoise.

OCLD Interview Questions with Answers for F&B Service

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Dipayan Mondal
Dipayan Mondal

Dipayan is the author of this blog. He completed his hotel management degree from GNIHM, Kolkata. And he is very passionate about the hospitality industry. And right now, he is working as a successful hotelier in India.