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Zaxby's Bundled Exams with Complete Solution | Verified Answers | 2024
Zaxby's Bundled Exams with Complete Solution | Verified Answers | 2024
[Show more]Zaxby's Bundled Exams with Complete Solution | Verified Answers | 2024
[Show more]Which of the following solutions is used to fill the dish washing sink compartment? - Dishwashing 
solution 
Washed and sanitized dishes must be: - Stacked on the rack to air dry 
What color is the bucket used for holding the premix quaternary sanitizer water? - Red 
All dishes and smallwares are wa...
Preview 2 out of 11 pages
Add to cartWhich of the following solutions is used to fill the dish washing sink compartment? - Dishwashing 
solution 
Washed and sanitized dishes must be: - Stacked on the rack to air dry 
What color is the bucket used for holding the premix quaternary sanitizer water? - Red 
All dishes and smallwares are wa...
While taking out trash, you should never pull the trash container liner out of the trash container in the 
dining room. - True 
Choose the approved chemical used to spot clean windows and other glass surfaces. - All purpose 
cleaner 
What is the approved procedure for replacing can liners in the res...
Preview 2 out of 7 pages
Add to cartWhile taking out trash, you should never pull the trash container liner out of the trash container in the 
dining room. - True 
Choose the approved chemical used to spot clean windows and other glass surfaces. - All purpose 
cleaner 
What is the approved procedure for replacing can liners in the res...
Washed and sanitized dishes must be: - stacked on the rack to air dry 
you should allow brownies to cool ______ - completely 
When pre-cooking fresh bone-in wings, shake the fryer basket at the ____ minute make on the timer and 
again at the _____, 4:00, and 2:00 minute marks. - 8:00; 6:00 
What is ...
Preview 1 out of 4 pages
Add to cartWashed and sanitized dishes must be: - stacked on the rack to air dry 
you should allow brownies to cool ______ - completely 
When pre-cooking fresh bone-in wings, shake the fryer basket at the ____ minute make on the timer and 
again at the _____, 4:00, and 2:00 minute marks. - 8:00; 6:00 
What is ...
What water do you use to clean tables? Trays? - Tables = soap (green buckey) trays = sanitizer (red 
bucket) 
How many napkins go with each item in a to-go order? - 2 
Who is responsible for providing an encore experience to our guests? - Myself and everyone 
employed at Zaxby's 
What is the proper...
Preview 1 out of 3 pages
Add to cartWhat water do you use to clean tables? Trays? - Tables = soap (green buckey) trays = sanitizer (red 
bucket) 
How many napkins go with each item in a to-go order? - 2 
Who is responsible for providing an encore experience to our guests? - Myself and everyone 
employed at Zaxby's 
What is the proper...
Shelf life of FRESH Tenders - 10 days; 48 hours prepped / marinated 
How long do fresh tenders marinate for? - 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? - Fresh tenders contain 4 ten pound bags; When 
marinating...
Preview 2 out of 14 pages
Add to cartShelf life of FRESH Tenders - 10 days; 48 hours prepped / marinated 
How long do fresh tenders marinate for? - 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? - Fresh tenders contain 4 ten pound bags; When 
marinating...
Where is the fill line on a pan? - At the first indentation 
What is the necessary information for Non-Protein Items? - 
Identifier 
Prep Date 
Prep Time 
Initials 
What is the necessary information for Protein Items? - 
Identifier 
P# 
Use By Date 
Rack Date 
Date 3 days after Rack Date 
Time 
In...
Preview 3 out of 24 pages
Add to cartWhere is the fill line on a pan? - At the first indentation 
What is the necessary information for Non-Protein Items? - 
Identifier 
Prep Date 
Prep Time 
Initials 
What is the necessary information for Protein Items? - 
Identifier 
P# 
Use By Date 
Rack Date 
Date 3 days after Rack Date 
Time 
In...
Team Members are required to greet or acknowledge a guest within ___________ of them entering the 
establishment or activating the drive thru - 5 seconds 
The 4 basic steps of service and communicating with the guests are: - eye contact, offering closing 
statements, greeting the guest, smiling 
Whe...
Preview 3 out of 16 pages
Add to cartTeam Members are required to greet or acknowledge a guest within ___________ of them entering the 
establishment or activating the drive thru - 5 seconds 
The 4 basic steps of service and communicating with the guests are: - eye contact, offering closing 
statements, greeting the guest, smiling 
Whe...
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