Zaxby's Manager Certification Exam 2023 with complete solutions

Shelf life of FRESH Tenders - Answer- 10 days; 48 hours prepped / marinated How long do fresh tenders marinate for? - Answer- At least 12 hours; you use 64oz of warm water (less than 80 degrees) per each bucket How many pounds is a case of FRESH Tenders? - Answer- Fresh tenders contain 4 ten pound bags; When marinating, 4 buckets uses 3 cases Label for Fresh Tenders - Answer- T Plant Code Pack/kill date Prep Date Prep Time Initials Fresh tenders cook for: - Answer- 4:00 or until 165° for 15 secs; MAX 25 fingers per basket; shake at 3:15 and at 2:00 How long do you bread tenders? - Answer- 25 = 10 seconds 50 = 15 seconds When do you sift the breader tub? - Answer- Sift after approx 150 fingers/6 baskets; start with 3 scoops of breader and add 1 scoop after sifting Hold time for tenders - Answer- 15 minutes under hot lamp Sauce a maximum of _ fingers at once - Answer- 15 Frozen Tenders Shelf Life - Answer- 270 days; Refrigerated 72 hours (includes time after removed from freezer, including marinating time) How long should frozen tenders thaw? - Answer- 24-36 hours Marinating frozen tenders How long? The process? How many bags per pan? - Answer- Should marinate for at least 3 hours; 2 bags per pan; add 24oz of cold water to each pan How much is one case of Frozen Tenders? - Answer- one case contains eight 5lb bags Marinated (Frozen) Tender Label - Answer- MT Marination Date Marination Time Initials Frozen Tender Label - Answer- T Plant Code Use by Date Rack Date Date 3 days from rack date Rack Time Initials How much water do you add to breader station pan after adding marinated fingers? - Answer- 16 oz; ONLY if the pan is empty of liquid What is the shelf life of FRESH breast fillets? - Answer- 12 days; 2 days prepped Size of a case of FRESH fillets - Answer- two 20lb bags or four 10lb bags FRESH fillet label - Answer- Breast Fillet Plant Code Pack/kill date Prep date Prep time Initials FROZEN Fillet label - Answer- Breast Fillet Plant Code Use by Date Prep date Prep time Initials What temperature should the grill press be? - Answer- 400°; Recommended setting is 7 How do you cook Breast fillets? - Answer- Cook a maximum of 4 at one time; Cook time is 4:30 or 5 minutes What temperature should fillets and fingers reach? for how long? - Answer- 165° for 15 seconds; What is the hold time for breast fillets? - Answer- one hour What is the shelf life for FROZEN breast fillets? - Answer- 270 days; 4 days once removed from walk in freezer How long do FROZEN fillets thaw? - Answer- 36 hours (leaving one day of use after); use a MAX of 2 bags per pan; once thawed, empty the same two bags into the same pan and cover with a lid What is the size of a case of FROZEN Fillets? - Answer- eight 5lb bags What is the shelf life for FRESH bone-in wings - Answer- 10 days; prepped 2 days Draining FRESH bone-in wings: How long should they drain? How many draining kits on dunnage rack? How many bags of wings per kit? - Answer- Should drain for at least 15 minutes; Use at the most 4 draining kits at one time; One bag per kit What is the shelf life of FROZEN bone-in wings? - Answer- 270 days How long do FROZEN bone in wings cook? - Answer- 10 minutes; MUST reach 185° for 15 seconds; Finish for 1:15 At what temperature should the hot-holding cabinet be set? - Answer- 175° What is the shelf-life of boneless wings? - Answer- 270 days; 2 days prepped How do you prep boneless wings? - Answer- 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 long do Boneless Wings cook? - Answer- 5:15 or until internal temp reaches 165° for 15 sec; MUST shake at 4:45, or 30 seconds in What are the hold times for boneless wings? - Answer- 15 minutes under the heat lamp 30 minutes in hot holding cabinet How long should boneless wings be reheated before serving? - Answer- 30 seconds At what temperature should hot foods be discarded? - Answer- Below 140° What is the maximum number of wings that should be sauced in a bucket? - Answer- 25 How many boneless wings per half pan in the hot holding cabinet? - Answer- Max 50 What do you do if you prep tenders from two different cases? - Answer- Place both colored stickers side by side on the container Where are dot stickers placed when prepping protein? Where is the prep date written? - Answer- both are ON the case label When should dot stickers be placed on the cases? - Answer- Immediately after arrival How long should chicken protein case labels be kept? - Answer- a minimum of 10 days from the most recent prep date What type of protein does not require protein traceability? - Answer- Frozen bone-in wings Who is responsible for labeling with dot stickers? - Answer- The manager(s) on duty What is the shelf life of bacon? - Answer- 180 days; prepped 5 days What are the shelf lives of chicken salad? - Answer- Unopened: 45 days Opened bags: 3 days Prepped pans: 1 day What are the shelf lives of Hard-boiled eggs? - Answer- Unopened: 70 days Opened bag: 3 days Prepped: 3 days One pouch contains 12 eggs What is the shelf life for lettuce? - Answer- Whole: 14-17 days Prepped: 24 hours Regular Zalad Base ratio - Answer- 3:2:2 3 green leaf 2 romaine 2 iceberg How much cabbage/carrots are added in to the salad base? (after cutting, washing, icing, mixing, and draining) - Answer- 10 oz of each What is the ratio for Caesar zalad base? - Answer- 3 romaine 1 iceberg Where should romaine lettuce be cut? - Answer- 1 to 1.5 inches from the bottom What size should iceberg be for sandwich lettuce? - Answer- 3+ inches What is the shelf life of carrot/red cabbage shred - Answer- 10 days