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Butler Interview Questions and Answers

Updated 21 May 2024

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Q1. What is the difference between Champaign and sparkling wine..?

Ans.

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..?

Ans.

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

Ans.

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.

Ans.

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

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Q5. 2 protien composite in Gluten.

Ans.

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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