Publix Assistant Produce Manager Study
Set – Verified Questions and Answers (A+
Graded)
Category 1: Product Knowledge & Quality Standards
1. What is the best way to identify a ripe, ready-to-eat avocado?
o a) Bright green color and rock hard
o b) Yields to gentle pressure and is dark green to black
o c) Has a completely soft skin all over
o d) Is the largest one in the display
2. The "Publix Promise" for produce guarantees what?
o a) The lowest prices in town
o b) Freshness and quality, or your money back
o c) All products are 100% organic
o d) A specific country of origin
3. What does the PLU code starting with "9" signify?
o a) Genetically Modified
o b) Conventionally Grown
o c) Organic
o d) Imported
4. Romaine, Iceberg, and Butterhead are all types of what?
o a) Herbs
o b) Lettuce
, o c) Root Vegetables
o d) Cruciferous Vegetables
5. A pineapple is ripe when...
o a) It is completely yellow.
o b) It has a sweet aroma at the base and a leaf can be easily plucked
from the top.
o c) It is firm with no give.
o d) The skin is green and the leaves are stiff.
6. Which berry is highly perishable and should not be washed until right
before use to prevent mold?
o a) Blueberries
o b) Raspberries
o c) Grapes
o d) Strawberries
7. What is the primary difference between a Yam and a Sweet Potato at
Publix?
o a) They are the same vegetable.
o b) Yams have dark, bark-like skin and moist flesh; Sweet Potatoes
have lighter skin and can be firm or soft.
o c) Sweet Potatoes are always white inside.
o d) Yams are only grown in the United States.
8. Cilantro and Parsley are often confused. How can you best tell them
apart?
o a) Parsley has a much stronger, soapy scent.
, o b) Cilantro has flatter, more delicate leaves and a distinct fragrance.
o c) They are identical in taste and appearance.
o d) Parsley is always sold with roots attached.
9. The "cut fruit" program requires fruits to be...
o a) Placed directly on the sales floor after cutting.
o b) Chilled to 41°F or below and maintained under refrigeration.
o c) Stored at room temperature for optimal flavor.
o d) Sold within 48 hours regardless of condition.
10.What is "Topping and Tipping" in the produce department?
o a) A sales technique
o b) The process of trimming leafy tops from vegetables like carrots and
radishes to maintain freshness
o c) A method for stacking apples
o d) The final step in closing the department
Category 2: Department Operations & Merchandising
11.The "Full, Fresh, and Neat" philosophy means...
o a) Shelves should be packed as tightly as possible.
o b) Displays should be well-stocked, with fresh product, and neatly
organized for the customer.
o c) Only the front row of products needs to look good.
o d) It's okay to mix new and old product to reduce waste.
12.What is the primary purpose of "blocking and facing" the produce tables?
o a) To hide damaged product in the back
Set – Verified Questions and Answers (A+
Graded)
Category 1: Product Knowledge & Quality Standards
1. What is the best way to identify a ripe, ready-to-eat avocado?
o a) Bright green color and rock hard
o b) Yields to gentle pressure and is dark green to black
o c) Has a completely soft skin all over
o d) Is the largest one in the display
2. The "Publix Promise" for produce guarantees what?
o a) The lowest prices in town
o b) Freshness and quality, or your money back
o c) All products are 100% organic
o d) A specific country of origin
3. What does the PLU code starting with "9" signify?
o a) Genetically Modified
o b) Conventionally Grown
o c) Organic
o d) Imported
4. Romaine, Iceberg, and Butterhead are all types of what?
o a) Herbs
o b) Lettuce
, o c) Root Vegetables
o d) Cruciferous Vegetables
5. A pineapple is ripe when...
o a) It is completely yellow.
o b) It has a sweet aroma at the base and a leaf can be easily plucked
from the top.
o c) It is firm with no give.
o d) The skin is green and the leaves are stiff.
6. Which berry is highly perishable and should not be washed until right
before use to prevent mold?
o a) Blueberries
o b) Raspberries
o c) Grapes
o d) Strawberries
7. What is the primary difference between a Yam and a Sweet Potato at
Publix?
o a) They are the same vegetable.
o b) Yams have dark, bark-like skin and moist flesh; Sweet Potatoes
have lighter skin and can be firm or soft.
o c) Sweet Potatoes are always white inside.
o d) Yams are only grown in the United States.
8. Cilantro and Parsley are often confused. How can you best tell them
apart?
o a) Parsley has a much stronger, soapy scent.
, o b) Cilantro has flatter, more delicate leaves and a distinct fragrance.
o c) They are identical in taste and appearance.
o d) Parsley is always sold with roots attached.
9. The "cut fruit" program requires fruits to be...
o a) Placed directly on the sales floor after cutting.
o b) Chilled to 41°F or below and maintained under refrigeration.
o c) Stored at room temperature for optimal flavor.
o d) Sold within 48 hours regardless of condition.
10.What is "Topping and Tipping" in the produce department?
o a) A sales technique
o b) The process of trimming leafy tops from vegetables like carrots and
radishes to maintain freshness
o c) A method for stacking apples
o d) The final step in closing the department
Category 2: Department Operations & Merchandising
11.The "Full, Fresh, and Neat" philosophy means...
o a) Shelves should be packed as tightly as possible.
o b) Displays should be well-stocked, with fresh product, and neatly
organized for the customer.
o c) Only the front row of products needs to look good.
o d) It's okay to mix new and old product to reduce waste.
12.What is the primary purpose of "blocking and facing" the produce tables?
o a) To hide damaged product in the back
