Publix Bakery Manager Test 2
Study online at https://quizlet.com/_d97sxp
1. What container we use to merchandise apple pies? SL-109
2. What container we use to merchandise 13ct cookies? SL-35
3. What container we use to merchandise GW cookies? Clamshell SQ clear 6
4. What container we use to merchandise 2ct ganache SL-20
cake slices?
5. What container we use to merchandise 2ct cannoli's? SL-26
6. Where we merchandise single chocolate covered Decadent Dessert case/
strawberry? oblong Crystal Tray
7. Do apple pies get 100% egg wash? True
8. Which bakery items get covered with coarse sugar as Apple and cherry
part of their recipe? turnovers, apple strudel,
and other strudel vari-
eties, puff pastries, ele-
phant ears, cheese mini
Latin pastry, sugar cookies
9. Does challah bread gets 100% egg wash? True
10. How many donut trays are baked at the same time? 3 trays, so they are still hot
while glazing
11. Process to defrost frozen eggs? Running water, in the cool-
er over night
12. What's the shelf life of 33% egg wash? 4 hours
13. What's the right weight of the following items: 1/4 64 oz, 48 oz, and 19 oz
sheet cake, 8" cake, and Carrot Bar
1/6
, Publix Bakery Manager Test 2
Study online at https://quizlet.com/_d97sxp
14. How often freezer floors must be cleaned? Monthly and clean and
sanitize quarterly
15. How often freezer walls must be cleaned? Quarterly
16. How often drains must be cleaned? Daily or as needed/ Sani-
tize every night
17. What chemical is needed to clean drains? 2 quarts foam san
18. How often you need to clean touch points? Every 4 hours
19. How often you clean cooler doors and handles? Daily
20. How often you clean freezer doors and handles? Daily
21. How often you clean the freezer ceiling? Quarterly
22. How often you clean the proof box? Daily/ Sanitize Weekly
23. What's the process to clean the router plates? 3 compartment sink
24. How often do associates need to wash their hands? Every time they leave the
department
25. Which screen do you use to print a special order label Customer Order
on FPR?
26. How often you clean the bakers bench? Daily at the end of produc-
tion
27. How often we clean the sheeter? Daily and Weekly
28. How often we clean bread slicers? Daily at the end of produc-
tion
2/6
Study online at https://quizlet.com/_d97sxp
1. What container we use to merchandise apple pies? SL-109
2. What container we use to merchandise 13ct cookies? SL-35
3. What container we use to merchandise GW cookies? Clamshell SQ clear 6
4. What container we use to merchandise 2ct ganache SL-20
cake slices?
5. What container we use to merchandise 2ct cannoli's? SL-26
6. Where we merchandise single chocolate covered Decadent Dessert case/
strawberry? oblong Crystal Tray
7. Do apple pies get 100% egg wash? True
8. Which bakery items get covered with coarse sugar as Apple and cherry
part of their recipe? turnovers, apple strudel,
and other strudel vari-
eties, puff pastries, ele-
phant ears, cheese mini
Latin pastry, sugar cookies
9. Does challah bread gets 100% egg wash? True
10. How many donut trays are baked at the same time? 3 trays, so they are still hot
while glazing
11. Process to defrost frozen eggs? Running water, in the cool-
er over night
12. What's the shelf life of 33% egg wash? 4 hours
13. What's the right weight of the following items: 1/4 64 oz, 48 oz, and 19 oz
sheet cake, 8" cake, and Carrot Bar
1/6
, Publix Bakery Manager Test 2
Study online at https://quizlet.com/_d97sxp
14. How often freezer floors must be cleaned? Monthly and clean and
sanitize quarterly
15. How often freezer walls must be cleaned? Quarterly
16. How often drains must be cleaned? Daily or as needed/ Sani-
tize every night
17. What chemical is needed to clean drains? 2 quarts foam san
18. How often you need to clean touch points? Every 4 hours
19. How often you clean cooler doors and handles? Daily
20. How often you clean freezer doors and handles? Daily
21. How often you clean the freezer ceiling? Quarterly
22. How often you clean the proof box? Daily/ Sanitize Weekly
23. What's the process to clean the router plates? 3 compartment sink
24. How often do associates need to wash their hands? Every time they leave the
department
25. Which screen do you use to print a special order label Customer Order
on FPR?
26. How often you clean the bakers bench? Daily at the end of produc-
tion
27. How often we clean the sheeter? Daily and Weekly
28. How often we clean bread slicers? Daily at the end of produc-
tion
2/6
