Publix Bakery Manager Test - 94 Q's and A's

Publix Bakery Manager Test
Study online at https://quizlet.com/_e52w8q

1. Temp and humid- 110°F/85% humidity
ity of proof box

2. What is the DDT? Desired dough temp is 78°F-82°F

3. What temp is 140°F
yeast killed?

4. What should the 199°F-204°F
internal temp of
bread be after it
has baked?

5. What temp and steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28
how long should minutes
100% Whole
Wheat 5 grain
bread be baked
at?

6. What is the CALM Stay Cool, Apologize for the problem, Listen with empathy, Make it right.
approach?

7. How far should 6 inches
frozen items be
stored from the
floor?

8. How far should 4 inches
frozen items be
stored from the
wall?




, Publix Bakery Manager Test
Study online at https://quizlet.com/_e52w8q

9. How far should 18 inches
frozen items be
stored from the
sprinklers?

10. Where should On bottom shelf below all ready to eat items
raw egg be
stored in the
cooler?

11. What jewelry is al- Plain ring (no stones)
lowed in the bak-
ery?

12. How long should 1/8 of an inch
fingernails be
kept?

13. How long should vigorously for 20 seconds
you wash your
hands?

14. What is the tem- 40°F to 140°F
perature danger
zone?

15. What is FATTOM? Food, Acidity, Temperature, Time, Oxygen, Moisture

16. Sanitizer solution 150 to 400 ppm
should read at
what range?

17. How often Daily
should the wood