ZAXBY'S CERTIFICATION EXAM – BOH ACTUAL
2025/2026 QUESTIONS AND 100% CORRECT
ANSWERS
1. Which of the following solutions is used to fill the dish washing sink compart-
ment?
Answer: Dishwashing solution
2. Washed and sanitized dishes must be
Answer:: Stacked on the rack to air dry
3. What color is the bucket used for holding the premix quaternary sanitizer
water?
Answer: Red
4. All dishes and smallwares are washed and rinsed in the same sink compart-
ment.
Answer: False
5. When do you activate the cook timer when cooking tenders?
Answer: After dropping all tenders
,6. How many scoops of breader do you place in the white protein-dedicated bus
tub during station set up?
Answer: 4 scoops
7. Fried fillets should be agitated in the milk wash by lifting and lowering the
draining basket once.
Answer: False. It should be lifted and lowered more than once.
8. How long should Chicken Fingerz be drained after you finish cooking them?-
Answer: 15 seconds
9. How many scoops of breader are added to the in-use breader tub after
sifting?
Answer: 1 scoop
10. How many scoops of breader are added to the in-use breader tub after
sifting?
Answer: 15 seconds
11. How long do you fold 20 tenders in the breader prior to placing them in even
piles on the red tray?: 10 seconds
12. Chicken Fingerz must reach an internal temperature of °F for 15
seconds to be thoroughly cooked.
Answer: 165 degrees
13. How do you remove excess breader from tenders?
Answer: Hold 1 tender by its center and gently shake it. Then, use a quick snapping motion of the wrist to toss it to
, the other hand.
14. What is the maximum number of fried fillets that can be transferred into the
half pan of milk wash?
Answer: 8
15. What is the maximum number of tenders you can drop in one fryer basket?-
Answer: 20
16. Excess breader is removed from the fried fillet by:: Using a quick snapping motion to
transfer from one hand into the center of your other hand
2025/2026 QUESTIONS AND 100% CORRECT
ANSWERS
1. Which of the following solutions is used to fill the dish washing sink compart-
ment?
Answer: Dishwashing solution
2. Washed and sanitized dishes must be
Answer:: Stacked on the rack to air dry
3. What color is the bucket used for holding the premix quaternary sanitizer
water?
Answer: Red
4. All dishes and smallwares are washed and rinsed in the same sink compart-
ment.
Answer: False
5. When do you activate the cook timer when cooking tenders?
Answer: After dropping all tenders
,6. How many scoops of breader do you place in the white protein-dedicated bus
tub during station set up?
Answer: 4 scoops
7. Fried fillets should be agitated in the milk wash by lifting and lowering the
draining basket once.
Answer: False. It should be lifted and lowered more than once.
8. How long should Chicken Fingerz be drained after you finish cooking them?-
Answer: 15 seconds
9. How many scoops of breader are added to the in-use breader tub after
sifting?
Answer: 1 scoop
10. How many scoops of breader are added to the in-use breader tub after
sifting?
Answer: 15 seconds
11. How long do you fold 20 tenders in the breader prior to placing them in even
piles on the red tray?: 10 seconds
12. Chicken Fingerz must reach an internal temperature of °F for 15
seconds to be thoroughly cooked.
Answer: 165 degrees
13. How do you remove excess breader from tenders?
Answer: Hold 1 tender by its center and gently shake it. Then, use a quick snapping motion of the wrist to toss it to
, the other hand.
14. What is the maximum number of fried fillets that can be transferred into the
half pan of milk wash?
Answer: 8
15. What is the maximum number of tenders you can drop in one fryer basket?-
Answer: 20
16. Excess breader is removed from the fried fillet by:: Using a quick snapping motion to
transfer from one hand into the center of your other hand
