PUBLIX DELI KNOWLEDGE EXAM 2 2026
PRACTICE TEST SHEET FULL SOLUTIONS
CORRECT ANSWERS PREPARATION SET
◉ What does FIFO stand for?
Answer: First In First Out
◉ Define what the "Danger Zone" is and What Temperatures it
ranges Between
Answer: The Danger Zone is the zone of temperatures where
bacteria levels grow exponentially and it ranges between 40-140
degrees fahrenheit
◉ What is the difference between merchandise and an ingredient?
Answer: Merchandise comes in ready to be sold as is. An ingredient
is something you have to prep before you sell it.
◉ What does a 64 oz container hold?
Answer: Cold pack mix chicken or 20 pc h&s wings
◉ What does a 24 oz M/wave container hold?
Answer: Cold pack chicken tenders
,◉ What is one of the most important things as managers we are
supposed to do?
Answer: Drive sales!!!
◉ What are the day stickers called that we put on the bulk meat?
Answer: 8 day stickers
◉ How often are we supposed to wash rinse and sanitize the slicers?
Answer: Every four hours or as needed
◉ You have six pieces of smoked pepper chicken going out of date in
3 days due to warehouse charts, what do you do?
Answer: Demo for the first day and suggestive sell to every customer.
On the second day drop the price by 25% and make appropriate
signs. On the last day before it goes out, drop the price even further
and have your team push it.
◉ What is the proper order of dropping mix chicken in the fryer?
Answer: Thighs, Breast, Leg, Wing
◉ What do you have to do the thighs before you drop them in the
fryer?
, Answer: Pop the bone joint
◉ How long do you have with cold items before bacteria grows
exponentially?
Answer: 4 hours (but we want to keep the cold chain as quickly as
possible)
◉ How long do sub kits get?
Answer: Day of production (1 day)
◉ When making turkey gng sandwiches what is the order you place
it on the bread?
Answer: Green leaf, Turkey, Swiss
◉ What is the serving size of Egg, Ham, Tuna, Neptune, Savory
Tarragon, Chunky White Chicken, Chicken, Carrots and Raisins,
Cheddar Jack, Sweet Coleslaw, Shredded Coleslaw, salad?
Answer: 1/2 cup (100g)
◉ What temperature should rotisserie be at when you take them
off?
Answer: 180 degrees fahrenheit
PRACTICE TEST SHEET FULL SOLUTIONS
CORRECT ANSWERS PREPARATION SET
◉ What does FIFO stand for?
Answer: First In First Out
◉ Define what the "Danger Zone" is and What Temperatures it
ranges Between
Answer: The Danger Zone is the zone of temperatures where
bacteria levels grow exponentially and it ranges between 40-140
degrees fahrenheit
◉ What is the difference between merchandise and an ingredient?
Answer: Merchandise comes in ready to be sold as is. An ingredient
is something you have to prep before you sell it.
◉ What does a 64 oz container hold?
Answer: Cold pack mix chicken or 20 pc h&s wings
◉ What does a 24 oz M/wave container hold?
Answer: Cold pack chicken tenders
,◉ What is one of the most important things as managers we are
supposed to do?
Answer: Drive sales!!!
◉ What are the day stickers called that we put on the bulk meat?
Answer: 8 day stickers
◉ How often are we supposed to wash rinse and sanitize the slicers?
Answer: Every four hours or as needed
◉ You have six pieces of smoked pepper chicken going out of date in
3 days due to warehouse charts, what do you do?
Answer: Demo for the first day and suggestive sell to every customer.
On the second day drop the price by 25% and make appropriate
signs. On the last day before it goes out, drop the price even further
and have your team push it.
◉ What is the proper order of dropping mix chicken in the fryer?
Answer: Thighs, Breast, Leg, Wing
◉ What do you have to do the thighs before you drop them in the
fryer?
, Answer: Pop the bone joint
◉ How long do you have with cold items before bacteria grows
exponentially?
Answer: 4 hours (but we want to keep the cold chain as quickly as
possible)
◉ How long do sub kits get?
Answer: Day of production (1 day)
◉ When making turkey gng sandwiches what is the order you place
it on the bread?
Answer: Green leaf, Turkey, Swiss
◉ What is the serving size of Egg, Ham, Tuna, Neptune, Savory
Tarragon, Chunky White Chicken, Chicken, Carrots and Raisins,
Cheddar Jack, Sweet Coleslaw, Shredded Coleslaw, salad?
Answer: 1/2 cup (100g)
◉ What temperature should rotisserie be at when you take them
off?
Answer: 180 degrees fahrenheit
