OCLD interview questions with answers

OCLD interview questions with answers for F&B service

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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


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