Butler
Butler Interview Questions and Answers
Q1. What is the difference between Champaign and sparkling wine..?
Champagne is a type of sparkling wine that comes from the Champagne region of France.
Champagne can only be called Champagne if it comes from the Champagne region of France
Sparkling wine can come from anywhere in the world
Champagne is made using a specific method called the 'Methode Champenoise'
Sparkling wine can be made using different methods such as the 'Charmat method' or 'Transfer method'
Champagne is typically more expensive than other types of sparkling wine
Q2. Tell me 5 international beers..?
Here are 5 international beers: Corona, Heineken, Guinness, Stella Artois, Tsingtao.
Corona - a Mexican beer with a light, crisp taste and a hint of citrus
Heineken - a Dutch beer with a smooth, malty flavor
Guinness - an Irish stout with a creamy texture and a rich, roasted flavor
Stella Artois - a Belgian beer with a crisp, refreshing taste and a slightly bitter finish
Tsingtao - a Chinese beer with a light, refreshing taste and a slightly sweet finish
Q3. Types of tea, coffee buffet menu
Our tea and coffee buffet menu includes a variety of teas such as black, green, herbal, and chai, as well as different types of coffee like espresso, latte, and cappuccino.
Types of tea offered: black, green, herbal, chai
Types of coffee available: espresso, latte, cappuccino
Q4. Grains used for gluten-free diet.
Grains commonly used in a gluten-free diet include rice, corn, quinoa, and buckwheat.
Rice is a staple grain in gluten-free diets and can be used in various forms such as white rice, brown rice, or rice flour.
Corn is naturally gluten-free and can be used in the form of cornmeal, corn flour, or cornstarch.
Quinoa is a nutritious gluten-free grain that is high in protein and can be used as a substitute for grains like wheat or barley.
Buckwheat is a gluten-free pseudo-cereal that ...read more
Q5. 2 protien composite in Gluten.
The two main protein composites in gluten are glutenin and gliadin.
Glutenin gives dough its elasticity and strength.
Gliadin contributes to the dough's ability to rise and hold its shape.
Glutenin and gliadin combine to form gluten when mixed with water.
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