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Publix Bakery Manager Test 1. Temp and humidity of proof box: 110°F/85% humidity 2. What is the DDT?: Desired dough temp is 78°F-82°F 3. What temp is yeast killed?: 140°F£8.91
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Publix Bakery Manager Test 1. Temp and humidity of proof box: 110°F/85% humidity 2. What is the DDT?: Desired dough temp is 78°F-82°F 3. What temp is yeast killed?: 140°F
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Module
PUBLIX BAKERY
Institution
PUBLIX BAKERY
Publix Bakery Manager Test
1. Temp and humidity of proof box: 110°F/85% humidity
2. What is the DDT?: Desired dough temp is 78°F-82°F
3. What temp is yeast killed?: 140°F
1. Temp and humidity of proof boxANS
110°F/85% humidity
2. What is the DDT?AN
Desired dough temp is 78°F-82°F
3. What temp is yeast killed?ANS
140°F
4. What should the internal temp of bread be after it has baked?ANS
199°F-204°F
5. What temp and how long should 100% Whole Wheat 5 grain bread be baked at?ANS
steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28minutes
6. What is the CALM approach?ANS
Stay Cool, Apologize for the problem, Listen withempathy, Make it right.
7. How far should frozen items be stored from the floor?ANS
6 inches
8. How far should frozen items be stored from the wall?ANS
4 inches
9. How far should frozen items be stored from the sprinklers?ANS
18 inches
10. Where should raw egg be stored in the cooler?ANS
On bottom shelf below allready to eat items
11. What jewelry is allowed in the bakery?ANS
Plain ring (no stones)
12. How long should fingernails be kept?ANS
1/8 of an inch
13. How long should you wash your hands?ANS
vigorously for 20 seconds
14. What is the temperature danger zone?ANS
40°F to 140°F
15. What is FATTOM?ANS
Food, Acidity, Temperature, Time, Oxygen, Moisture
16. Sanitizer solution should read at what range?ANS
150 to 400 ppm
17. How often should the wood top bench be cleaned?ANS
Daily
18. What do you need to clean the wood top bench?ANS
grease cutter positive,a bucket with hot clean water, sanitizer, bench brush, pot scrub brush and cleantowels.
19. How often should cooler door handles and gaskets be cleaned?ANS
daily
20. How often should cooler floors be cleaned?ANS
daily
1/4
, Publix Bakery Manager Test
21. How often should the freezer fan guards be cleaned?ANS
monthly
22. How often should the freezer ceilings, shelves, and walls be cleaned?ANS
-
Quarterly
23. Which chemical is permitted in the bakery?ANS
Grease Cutter Positive
24. What is the minimum temp for the three sinks?ANS
wash - 110°Frinse - 110°F
sanitize - 75°F
25. How many Ariel chocolate pieces go on the chocolate ganache supremecake?ANS
22
26. How many marble chocolate sticks go on the chocolate ganache supremecake?ANS
8, cut in half, white stripe up
27. What is the star tip?ANS
#17
2/4
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