Zaxby's Certification Exam - BOH
Study online at https://quizlet.com/_98zsxc
1. Which of the following solutions Dishwashing solution
is used to fill the dish washing
sink compartment?
2. Washed and sanitized dishes Stacked on the rack to air dry
must be:
3. What color is the bucket used for Red
holding the premix quaternary
sanitizer water?
4. All dishes and smallwares are False
washed and rinsed in the same
sink compartment.
5. When do you activate the cook After dropping all tenders
timer when cooking tenders?
6. How many scoops of breader 4 scoops
do you place in the white pro-
tein-dedicated bus tub during
station set up?
7. Fried fillets should be agitated in False. It should be lifted and lowered more than once.
the milk wash by lifting and low-
ering the draining basket once.
8. How long should Chicken Fingerz 15 seconds
be drained after you finish cook-
ing them?
9. 1 scoop
, Zaxby's Certification Exam - BOH
Study online at https://quizlet.com/_98zsxc
How many scoops of breader are
added to the in-use breader tub
after sifting?
10. How many scoops of breader are 15 seconds
added to the in-use breader tub
after sifting?
11. How long do you fold 20 tenders 10 seconds
in the breader prior to placing
them in even piles on the red
tray?
12. Chicken Fingerz must reach an 165 degrees
internal temperature of ______ °F
for 15 seconds to be thoroughly
cooked.
13. How do you remove excess Hold 1 tender by its center and gently shake it. Then, use
breader from tenders? a quick snapping motion of the wrist to toss it to the other
hand.
14. What is the maximum number 8
of fried fillets that can be trans-
ferred into the half pan of milk
wash?
15. What is the maximum number of 20
tenders you can drop in one fryer
basket?
16. Excess breader is removed from Using a quick snapping motion to transfer from one hand
the fried fillet by: into the center of your other hand
Study online at https://quizlet.com/_98zsxc
1. Which of the following solutions Dishwashing solution
is used to fill the dish washing
sink compartment?
2. Washed and sanitized dishes Stacked on the rack to air dry
must be:
3. What color is the bucket used for Red
holding the premix quaternary
sanitizer water?
4. All dishes and smallwares are False
washed and rinsed in the same
sink compartment.
5. When do you activate the cook After dropping all tenders
timer when cooking tenders?
6. How many scoops of breader 4 scoops
do you place in the white pro-
tein-dedicated bus tub during
station set up?
7. Fried fillets should be agitated in False. It should be lifted and lowered more than once.
the milk wash by lifting and low-
ering the draining basket once.
8. How long should Chicken Fingerz 15 seconds
be drained after you finish cook-
ing them?
9. 1 scoop
, Zaxby's Certification Exam - BOH
Study online at https://quizlet.com/_98zsxc
How many scoops of breader are
added to the in-use breader tub
after sifting?
10. How many scoops of breader are 15 seconds
added to the in-use breader tub
after sifting?
11. How long do you fold 20 tenders 10 seconds
in the breader prior to placing
them in even piles on the red
tray?
12. Chicken Fingerz must reach an 165 degrees
internal temperature of ______ °F
for 15 seconds to be thoroughly
cooked.
13. How do you remove excess Hold 1 tender by its center and gently shake it. Then, use
breader from tenders? a quick snapping motion of the wrist to toss it to the other
hand.
14. What is the maximum number 8
of fried fillets that can be trans-
ferred into the half pan of milk
wash?
15. What is the maximum number of 20
tenders you can drop in one fryer
basket?
16. Excess breader is removed from Using a quick snapping motion to transfer from one hand
the fried fillet by: into the center of your other hand
