Exam (elaborations)
PUBLIX BAKERY MANAGER TEST 2 QUESTIONS AND ANSWERS
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PUBLIX BAKERY MANAGER TEST 2 QUESTIONS AND ANSWERS
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Name: Score:64 Multiple choice questions
Term 1 of 64
How often you clean freezer doors and handles?
Monthly
Daily
Weekly
Quarterly
Term 2 of 64
How often freezer floors must be cleaned?
Monthly and clean and sanitize quarterly
Daily or as needed/ sanitize every night
Daily and weekly
Daily/ sanitize weekly
Term 3 of 64
How long the dough needs to rest after mixing?
20 minutes (bench time)
true
15 minutes of floor time to warm up
every 4 hours
,Term 4 of 64
Where can you access the latest bakery information?
Every time they leave the department
Running Water, In The Cooler Over Night
Bakery Portal/Publix Connection
Daily at the end of production
Term 5 of 64
FPR reason codes? Known Theft
Used for items that you have physical evidence of a loss(theft). Discovery of empty or
opened items inside the store.
Used for items that are returned by customers for refunds.
Used for items that are damaged but still sellable.
Used for items that are expired and need to be discarded.
Term 6 of 64
What ECPG means?
Internal consumer product goods
External consumer product goods
Service in progress
Work in progress
Term 7 of 64
What's poofing time for frozen bread and rolls?
30 minutes and 15 minutes of floor time
45 minutes and 20 minutes of resting time
1 hour and 10 minutes of cooling time
15 minutes and 30 minutes of baking time
,Term 8 of 64
FPR reason codes? Selling Event
Used for items that are returned to the supplier.
Used for items for a selling event that aren't reimbursed by a supplier or provided at no
charge to the store.
Used for items that are donated to charity.
Used to record customer order not picked up by customers
Term 9 of 64
What's the process when mixing sour dough bread?
Start with salt and water, then incorporate flour and yeast last
Mix yeast and sugar first, then add flour and water gradually
Add water and flour first, mix for 2 minutes, and then add yeast and mix for 10 to 12
minutes
Combine all ingredients at once and knead for 5 minutes
Term 10 of 64
How long the dough needs to rest after scaling?
4 hours
20 seconds
7 oz
20 minutes
, Term 11 of 64
How often you clean the proof box?
Daily/ Sanitize Weekly
Daily At The End Of Production
Daily And Weekly
Quarterly
Term 12 of 64
What's the dough temperature when mixing?
78 F to 77 F
83 F to 82 F
40f to 140f
78 F to 82 F
Term 13 of 64
How often you clean the bakers bench?
Daily/ sanitize weekly
Daily and weekly
Daily at the end of production
Quarterly
Term 14 of 64
What SIP means?
Service in progress
Running water, in the cooler over night
Work in progress
Internal consumer product goods
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