Popeyes Production Assessment Questions and Answers 100% Pass

Popeyes Production Assessment Questions and Answers 100% Pass 40˚F or below - Answer- Temperature the water must reach when preparing to make batter Breast, thighs, legs, wings - Answer- Order in which chicken should be stacked after seasoned 12 hours - Answer- How long chicken must marinate before it can be used Up to 4 - Answer- When thawing tenders, number of 5 lb. bags that can be thawed in a bus pan at a time After every drop - Answer- How often you should skim fryers 20 - Answer- How many times the chicken should be tumbled in flour when using the open finger method 30 minutes - Answer- hold time for cooked bone-chicken Flour, Batter, Flour - Answer- 3-step process to batter tenders 40 minutes - Answer- Hold time for tenders in the holding drawers 2 hours - Answer- How long batter must marinate before it can be used 3 days - Answer- How long bone-in chicken can hold after being marinated 4 days at 40˚F - Answer- How long thawed tenders can be held in the walk-in cooler 8 - Answer- The maximum number of breasts you can batter at one time