Publix Deli Management Test
Exam/143 Questions and
Answers/Already
Passed/Verified
How many days does a Meat & Cheese platter get? - -2 days
-Which of the following gets 2 days?
A.) Sub Selection Platter
B.) Wrap Variety Platter
C.) All American Platter - -C.) All American Platter
-How many days does a Publix Turkey Ringleader get? - -1 day
-Where do you look for info on Cubanitos? - -Deli Platter Guide
-What two chemicals cant be combined? (Can/ will cause permanent
lung damage) - -Block Whitener and Q San
-What chemical is kept separate from everything else? - -Block whitener
-When rotating in new stock, and to keep older stock in front, what
method are you using? - -FIFO (First in, First out)
-Which of the following is NOT one of the steps of BEST?
A.) Suggest two items to customer
B.) Take customer to the produce
C.) Be aware of your surroundings
D.) - -**Erm look this one up
-When dealing with a rude customer, what approach should you take? -
-CALM
-What does CALM stand for? - -C- Stay Calm
A- Apologize for the problem
L- Listen with empathy
M- Make it right
-How often do you clean the cutting gloves? - -Every 4 hours
-You should immediately clean the slicer after slicing what meats? - -A.)
Salsalito
B.) Pastrami
C.) Roast beef
, -Oil and vinegar at the sub station gets what FIFO appropriately labeled
top? - -Green
-What color code does Grease Cutter Positive have? - -Yellow
-What portion size of corned beef does a Ruben sandwich get? - -6 oz
(approx .38lb)
-What is the shelf life for the Ruben sauerkraut mixture in the cooler? - -
3 days
-Which BH turkey is only one breast? - -Salsalito
-Which BH ham has the lowest sodium per serving? - -Black Forest Ham
-What is the first thing sub shop does in the morning? - -Clean
Turbochef
-By what time should you have completed slicing the Fresh Cheese of
the Week? - -10 AM
-What is the latest time for production of G&G items? - -10 AM
-How often do you clean sub shop knives and utensils? - -Every 4 hours
-How often do you wipe down touch points in the deli? - -Every 4 hours
-What is the standard serving size for Publix sliced cheese? - -2 oz
-In the kitchen breading station, how often should the water be
changed? - -Every hour
-Danish blue cheese is made with milk from which animal? - -Cow
-How often do you sift the breading? - -After every 4 batches of chicken
-Which potato salad has russet potatoes, green and red peppers,
onions, mustard, mayo, and eggs? - -Southern style
-Which of the following is NOT true for Public German Bologna?
A.) No MSG
B.) No gluten
C.) processed pork and beef - -No Gluten
-What is the name of the tool used to organize the deli specialty cheese
merchandise? - -Carlson rack
-What is the minimum temperature needed in a washing sink? - -100
-How long for "first chill" from 140F to 70F - -4 hours
Exam/143 Questions and
Answers/Already
Passed/Verified
How many days does a Meat & Cheese platter get? - -2 days
-Which of the following gets 2 days?
A.) Sub Selection Platter
B.) Wrap Variety Platter
C.) All American Platter - -C.) All American Platter
-How many days does a Publix Turkey Ringleader get? - -1 day
-Where do you look for info on Cubanitos? - -Deli Platter Guide
-What two chemicals cant be combined? (Can/ will cause permanent
lung damage) - -Block Whitener and Q San
-What chemical is kept separate from everything else? - -Block whitener
-When rotating in new stock, and to keep older stock in front, what
method are you using? - -FIFO (First in, First out)
-Which of the following is NOT one of the steps of BEST?
A.) Suggest two items to customer
B.) Take customer to the produce
C.) Be aware of your surroundings
D.) - -**Erm look this one up
-When dealing with a rude customer, what approach should you take? -
-CALM
-What does CALM stand for? - -C- Stay Calm
A- Apologize for the problem
L- Listen with empathy
M- Make it right
-How often do you clean the cutting gloves? - -Every 4 hours
-You should immediately clean the slicer after slicing what meats? - -A.)
Salsalito
B.) Pastrami
C.) Roast beef
, -Oil and vinegar at the sub station gets what FIFO appropriately labeled
top? - -Green
-What color code does Grease Cutter Positive have? - -Yellow
-What portion size of corned beef does a Ruben sandwich get? - -6 oz
(approx .38lb)
-What is the shelf life for the Ruben sauerkraut mixture in the cooler? - -
3 days
-Which BH turkey is only one breast? - -Salsalito
-Which BH ham has the lowest sodium per serving? - -Black Forest Ham
-What is the first thing sub shop does in the morning? - -Clean
Turbochef
-By what time should you have completed slicing the Fresh Cheese of
the Week? - -10 AM
-What is the latest time for production of G&G items? - -10 AM
-How often do you clean sub shop knives and utensils? - -Every 4 hours
-How often do you wipe down touch points in the deli? - -Every 4 hours
-What is the standard serving size for Publix sliced cheese? - -2 oz
-In the kitchen breading station, how often should the water be
changed? - -Every hour
-Danish blue cheese is made with milk from which animal? - -Cow
-How often do you sift the breading? - -After every 4 batches of chicken
-Which potato salad has russet potatoes, green and red peppers,
onions, mustard, mayo, and eggs? - -Southern style
-Which of the following is NOT true for Public German Bologna?
A.) No MSG
B.) No gluten
C.) processed pork and beef - -No Gluten
-What is the name of the tool used to organize the deli specialty cheese
merchandise? - -Carlson rack
-What is the minimum temperature needed in a washing sink? - -100
-How long for "first chill" from 140F to 70F - -4 hours
