OCLD Interview Questions with Answers
List of OCLD interview questions and answers:
- 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.
- BASTING:- Moistening the food during cooking by adding marinades or oil.
- BUDGET:- Estimated income and expenses for a particular period are called a budget.
- CABERNET:- It is entertainment held in a night club or restaurant while the audience sits at tables.
- COVER:- It is a place set at a table. example:- In a restaurant.
- GUERIDON SERVICE:- It is a form of food service provided by restaurants to their guests, which involves preparing food in direct view of the guests, using a gueridon.
- OYSTER:- It is a type of shellfish.
- 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 guest.
- TURNOVER:- It is sales or revenue earned during a period of time.
- WAIT STAFF:- People serving in a café or restaurant.
- BAIZE:- Thick woolen material similar to feel used for covering the tabletops.
- COCOTTE:- Small round or oval ovenproof dish in which food may be cooked and served.
- DECANTER:- Narrow necked bottle or glass jug with a stopper, used for storing and serving wines or spirits.
- MAIN COURSE:- Main dish of the menu.
- LOBSTER:- It is a large shellfish with big claws.
- RAMEKIN:- Small baking dish for one portion.
- SERVIETTE:- French term to denote napkin.
- TUREEN:- Deep covered dish from which soup is served at the table using a ladle.
- FLAMBÉ:- It literally means flamed. In flambé preparations, spirits are added to the dish and ignited.
- 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.
- TAKEAWAY:- Packed dish, taken away by the customer.
- COMBO MEAL:- It is a combination of snacks and beverages, snacks and salad or snacks, and sweets, mainly to promote sales.
- INDIAN BREAD:- It refers to Indian wheat products, such as roti, naan, paratha, chapati, and so on.
- IN-ROOM FACILITIES:- These are the facilities available in the room other than basic amenities.
- DRAMBUIE:- Honey flavor liqueur.
- COINTREAU:- Orange flavor liqueur.
- SPIRIT:- Distilled alcoholic beverage.
- ALCOHOLIC WASH:- It is a fermented liquid used in distillation.
- AMBIENT YEAST:- It is a different species of yeast found in the air, soil, plants, etc.
- MALT:- It is a germinated cereal.
- RESTED:- It means leaving aside in a cask without disturbing.
- EASTERS:- They are volatile compounds formed when acids interact with alcohol. They give a bouquet of wines and spirits.
- VAT:- It is a container, often wood, used for fermentation and aging.
- VAPOURIZATION:- It is the process of converting liquid to vapor by heating.
- YEAST:- It is a living single-celled organism.
- AROMA:- It means scents from the grapes.
- FULL-BODIED:- It is a wine with a rich, mouth-filling texture and weight on the palate, as opposed to thin.
- HERBACEOUS:- It refers to a vegetal, grassy tone in aromas and flavors.
- 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.
- CREMANT:- It is the champagne with two atmospheres behind the cork.
- MOUSSE:- It refers to froth, bubbles, or foam.
- STILL WINE:- It is a wine obtained by natural fermentation without any effervescence or higher alcoholic content.
- CARAFE:- It is a wide-mouthed glass or metal bottle with a lip or spout, for holding and serving beverages.
- NOBLE ROT:- Grapes dried by the fungus Botrytis cinerea naturally in a humid climate. This makes the grapes concentrate the sugar which results in sweet wine.
- GROSSE LAGE:- It is the collection of vineyards from a village having the same soil, terrain, and climate.
- TROCKEN:- It means dry.
- SEKT:- It means sparkling.
- BARRICA:- It is a small oak barrel used (in Spain) for aging wines.
- TABLE WINES:- These are still wines having 7 to 14 percent alcohol. It includes red, white, and rose.
- CAVA:- These are sparkling wines made in Spain using méthode champenoise.
To follow my all FnB interview QnA series” click here