Popeyes Prep Assessment Questions and Correct Answers,
2024/2025 Solved 100%.
Steps for hand washing
Wet hands and arms, apply soap, scrub hands and arms vigorously, Rinse hands and
arms thoroughly, dry hands and arms
When to change gloves
when they become dirty or torn; before beginning a different task; after any
interruptions; after touching raw chicken or seafood, and before handling ready to eat
foods
30 minutes
Hold time for cooked biscuits
6 days including thaw time
hold time for thawed biscuits
Step 3 when preparing ready-to-bake biscuits
Place biscuits onto dressed biscuit pans
12
Number of chubs that can fit in the chub warmer at one time
180˚F
Temperature the chub warmer must reach prior to use
The process to cool rice
Make a valley in the rice using a spatula
Cajun Meat
The ingredient added to white rice to make cajun rice
4 hours
The hold time for red rice in the CVAP holding unit
a. 165˚F for 15 seconds
The temperature red rice must reach when reheating
2
After mixing green beans and gravy it should be divided into at least this many 1/3
amber insert pans
5
Number of minutes you should let green beans drain in the colander
a. 160˚F or above
Temperature at which hot food should be held
Monday
15. Day on which Cole Slaw marked with the letter Q was made
3
16. Number of #10 heaping scoops go into a large container of cole slaw
Cut side facing towards the front
Way to place bread in the toaster
3 types of po'boy sandwiches
Chicken tender, seafood, and blackened bbq chicken
1
2024/2025 Solved 100%.
Steps for hand washing
Wet hands and arms, apply soap, scrub hands and arms vigorously, Rinse hands and
arms thoroughly, dry hands and arms
When to change gloves
when they become dirty or torn; before beginning a different task; after any
interruptions; after touching raw chicken or seafood, and before handling ready to eat
foods
30 minutes
Hold time for cooked biscuits
6 days including thaw time
hold time for thawed biscuits
Step 3 when preparing ready-to-bake biscuits
Place biscuits onto dressed biscuit pans
12
Number of chubs that can fit in the chub warmer at one time
180˚F
Temperature the chub warmer must reach prior to use
The process to cool rice
Make a valley in the rice using a spatula
Cajun Meat
The ingredient added to white rice to make cajun rice
4 hours
The hold time for red rice in the CVAP holding unit
a. 165˚F for 15 seconds
The temperature red rice must reach when reheating
2
After mixing green beans and gravy it should be divided into at least this many 1/3
amber insert pans
5
Number of minutes you should let green beans drain in the colander
a. 160˚F or above
Temperature at which hot food should be held
Monday
15. Day on which Cole Slaw marked with the letter Q was made
3
16. Number of #10 heaping scoops go into a large container of cole slaw
Cut side facing towards the front
Way to place bread in the toaster
3 types of po'boy sandwiches
Chicken tender, seafood, and blackened bbq chicken
1
