BOH 2 ZAXBYS MANAGER EXAM 100%
CORRECT!!
Which orders are more important?
Main, DT or whichever ordered first? - ANSWERSDT
which is true?
cook times are approximate
hold times are max hold times - ANSWERSBOTH
chicken products much reach_____ degrees for ____ seconds - ANSWERS165
degrees. 15 seconds
hot items must be held at ____ or above and cold items must be held at ____ or below -
ANSWERS140+ or below 41
drain time for fried foods is - ANSWERS15 seconds
)
start at narrow end and cut as thin as possible crosswise then one time down he center
lengthwise
TENDERS
drain ______ sec before putting in milk wash
agitate ____times
drain ___ seconds max after milk wash - ANSWERS2-3
3-5
5seconds
transfer ___ to ___ tenders to bus tub at one time.
20 tenders fold for ___ secs
40 tenders fold for ___ secs
sift when?
cook time:
shake time: - ANSWERS20, 40
10
15
after about 150 bird
4 min
3:15 and 2:00
salad fingers get cut ___ lengthwise and then ___ times crosswise - ANSWERSonce, 5
CORRECT!!
Which orders are more important?
Main, DT or whichever ordered first? - ANSWERSDT
which is true?
cook times are approximate
hold times are max hold times - ANSWERSBOTH
chicken products much reach_____ degrees for ____ seconds - ANSWERS165
degrees. 15 seconds
hot items must be held at ____ or above and cold items must be held at ____ or below -
ANSWERS140+ or below 41
drain time for fried foods is - ANSWERS15 seconds
)
start at narrow end and cut as thin as possible crosswise then one time down he center
lengthwise
TENDERS
drain ______ sec before putting in milk wash
agitate ____times
drain ___ seconds max after milk wash - ANSWERS2-3
3-5
5seconds
transfer ___ to ___ tenders to bus tub at one time.
20 tenders fold for ___ secs
40 tenders fold for ___ secs
sift when?
cook time:
shake time: - ANSWERS20, 40
10
15
after about 150 bird
4 min
3:15 and 2:00
salad fingers get cut ___ lengthwise and then ___ times crosswise - ANSWERSonce, 5
