OCLD interview questions with answers for F&B service

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 cask without disturbing.

• EASTERS:- They are volatile compounds formed when acids interact with alcohol. They give a bouquet to 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 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 the 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.

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Author:- Dipayan