Zaxby's Manager Certification- Exam Questions and Answers well Explained Latest 2024/2025 Update 100% Correct.

How much water do you add to breader station pan after adding marinated fingers? - 16 oz; ONLY if the pan is empty of liquid How do you prep lemons? - rinse lemons under cold running water; use a paring knife to cut no more than 1/4 inch from each end How do you prep buffalo dip? - First air cool 32 ounces of chicken fingers for 5 minutes (covered with plastic wrap), then cool for another 30 in the walk-in cooler Then, cut the chicken fingers into 1/4-1/2 inch pieces Mix Mayonnaise, TT, and Ranch At what temperature should hot foods be discarded? - Below 140° At what temperature should the hot-holding cabinet be set? - 175° Do you peel anything over a trash can? In the sink? - NO! Draining FRESH bone-in wings: How long should they drain? How many draining kits on dunnage rack? How many bags of wings per kit? - Should drain for at least 15 minutes; Use at the most 4 draining kits at one time; One bag per kit FRESH fillet label - Breast Fillet Plant Code Pack/kill date Prep datePrep time Initials Fresh tenders cook for: - 4:00 or until 165° for 15 secs; MAX 25 fingers per basket; shake at 3:15 and at 2:00 FROZEN Fillet label - Breast Fillet Plant Code Use by Date Prep date Prep time Initials Frozen Tender Label - T Plant Code Use by Date Rack Date Date 3 days from rack date Rack Time Initials Frozen Tenders Shelf Life - 270 days; Refrigerated 72 hours (includes time after removed from freezer, including marinating time) Hold time for tenders - 15 minutes under hot lamp How are cookies cooked? - 290° for 18 minutesHow do you chop romaine lettuce? - Use a chefs knife to cut CROSSWISE through each half (previously prepped) of the lettuce head. This should result in quarter chunks; place the cut quarters onto the lettuce chopper and make a firm clean cut by pulling the handle downward How do you cook Breast fillets? - Cook a maximum of 4 at one time; Cook time is 4:30 or 5 minutes How do you cut breast fillets? - Hold the knife at a 90° angle; shave the fillet crosswise starting at the narrow end, then lengthwise once How do you cut celery? - Sticks should be cut into 3" strips; when cutting the stalk, cut 1/2-1" off the tops and 1.5-2 inches off of the root end; fill the container with 2/3 cold water How do you label containers of milk/juice? How many containers of each should be in a pan? - Label as Milk ONLY or Juice ONLY; 15 milks per container 23 juice packets per container At what temperature should all coolers be held? (including walk in, refrigerated table, chef's base) - 34-38° How do you prep boneless wings? - Place 5 boneless wings portioned into a wax bag or 25 boneless wings into 3 comp boxes; use ONLY one bag at a time when prepping to ensure that the wings remain frozen How do you prep cucumbers for slicing? - Peel the cucumber skins over a half pan; place peeled cucumbers onto the green cutting board. do NOT put peeled cucumbers into the sink or half pan; use the chefs knife to cut one cucumber in half lengthwise; place cucumber halves on the board with cut sides down and use a chef's knife to cut cucumber halves in half lengthwise, resulting in 4 equal quarters of cucumber How do you prep cucumbers? - Peel into half pan, NOT into trashcan; rinse under cold running water; cut one in half lengthwise twice; cut into 1/4 inch pie-shaped wedgesHow do you prep green leaf lettuce? - Pull any unacceptable leaves from the outside of the head; use a chefs knife to cut off 101.5 inches from the bottom of the lettuce head; run cold water over the lettuce head; cut the head in half lengthwise from core to leaf; discard any yellow leaves; rinse the lettuce in cold water How do you prep iceberg for sandwiches? - Place the lettuce halves on the cutting board (cut sides down); Use a chefs knife to cut each half in half lengthwise, creating 4 quarters; cut each quarter in half crosswise, creating 8 sections; store in the walk in cooler How do you prep iceberg lettuce? (for use in salad base) - Place two hands firmly on top of the lettuce head (sitting on a green cutting board) to dislodge the core; remove the core; use a chefs knife to cut the lettuce head in half lengthwise; turn lettuce head halves cut side up, remove and remaining core pieces, yellow leaves, and brown/soggy leaves; run cold water over the lettuce head halves how do you prep pre-cut celery? - use a paring knife to cut in half lengthwise one time; NO NEED TO WASH, just cover with ice How do you prep roma tomatoes for slicing? - rinse whole tomatoes under cold water; use a paring knife to slice 1/8 inch of the stem end from the tomato and discard; with cut end down, slice the tomato in half lengthwise; proceed to slicing How do you prep roma tomatoes? - cut off 1/8 inch from the stem; each roma should be 1/4 inch thick How do you prep romaine lettuce for Zalad base? - Cut 1-1/.5 inches off of the bottom of the lettuce head; run cold water over the entire lettuce head while gently rubbing the leaves; inspect leaves for any dirt or foreign matter (rinse off if found); Use the chefs knife to cut the head in half LENGTHWISE from the core to the leafy top; Run cold water over the lettuce heads again after pulling out any yellow parts from the center of the head How do you prep sliced tomatoes? - Core tomatoes then cut 1/8 inch off top and bottom before slicing; each slice should be 1/4 inch how do you prep whole celery? - first use a chefs knife to cut off the celery tips 1/2-1" from the top; use a chefs knife to cut off the root end 1.5-2" from the bottom; use chefs knife to cut stalks crosswise into 3 inch pieces; use a paring knife to cut each piece in half lengthwise one time; fillcontainer (or produce sink) 2/3 full with cold water and plunge celery into water to wash; neatly line pan with celery sticks and cover with ice How do you slice cucumbers? - with cut sides down, use the paring knife to cut the cucumbers into 1/4 inch PIE SHAPED wedges