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Zaxby's Manager Certification Exam
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Zaxby's Manager Certification Exam
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25 Questions

1. How do you slice cucumbers?

2. How long do FROZEN bone in wings cook?

3. What is the hold time for breast fillets?

4. At what temperature should hot foods be discarded?

5. Sauce a maximum of _ fingers at once

6. How do you prep buffalo dip?

7. What size should iceberg be for sandwich lettuce?

8. Do you peel anything over a trash can? In the sink?

9. What are the shelf lives for american and blue cheeses?

10. Frozen Tenders Shelf Life

11. How long should the cookie oven (and tea machine) pre-heat?

12. Where should romaine lettuce be cut?

13. What is the shelf life of whipped cream?

14. What is the shelf life of sugar bags?

15. What is the shelf life of carrot/red cabbage shred

16. What is the shelf-life of boneless wings?

17. How much is one case of Frozen Tenders?

18. At what temperature should all coolers be held? (including walk in, refrigerated table, chef's base)

19. How do you prep cucumbers for slicing?

20. What do you do if you prep tenders from two different cases?

21. How long should cold crock containers freeze before using?

22. How much cabbage/carrots are added in to the salad base? (after cutting, washing, icing, mixing, and draining)

23. When do you sift the breader tub?

24. How do you prep lemons?

25. What is the size of a case of FROZEN Fillets?

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