OCLD interview questions with answers

OCLD Interview Questions with Answers for F&B Service

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:- 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 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 of 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 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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