Pizza Hut Career Day Standards Test

What is the last step of the hand washing procedures?

Apply sanitizer

What small ware is used to apply #4 Garlic Buttery Blend to hand-tossed pizza at the cut table?

Black and red pastry brush

Where should a pizza be placed in the oven to ensure it cooks properly?

Completely outside the baking chamber

To prevent clogging, how often should the oil spray bottle be cleaned?

Daily

How can you tell if a Pan Pizza is cooked properly?

Dough in the center is yellow in color, not white, and ridges on the dough do not smear when a spatula is pulled across, and crust color matches the color on the Finishers/Quality chart job aid

What is the spec level for a 1-topping Pan Pizza with Pepperoni?

Edge to edge

What is the shelf life of all proofed dough (prepared using standard prep procedures)?

End of the same day after proof

True or False: Extra toppings ("X") don't count as a topping when deciding what spec level to use when topping pizza

False

True or False: It is acceptable to wear torn or frayed jeans to work.

False

True or False: To make breadstick sauce, mix 1 bag of sweet sauce concentrate with 1 full flask of cold water.

False

The One Right Way stretching process for Hand-Tossed dough is:

Flatten center, flatten edges, life and center, 4 finger pull and wave to edge

What cup is used to portion buttered spinach?

Large clear cheese cup with green print

Which pizza(s) require a box support at the cut table?

Pan pizza

How can you prevent a food borne illness?

Sanitize all food contact surfaces. Discard food that exceeds its shelf life. Keep food out of the temperature danger zone.

What is NOT an acceptable way to distribute cheese evenly on pizza?

Shaking Pan pizzas to level cheese

For large and medium pizzas with extra sauce, how much extra sauce is added?

Side scoop

True of False: Ingredients used on the maketable must be fresh, drained properly, and completely thawed.

True

True of False: The jug of battery sauce should be stored under refrigeration

True

True or False: After proofing, pan dough should be placed in the cooler for a minimum of 30 mixtures to stop the proofing.

True

True or False: All medium and large boxes should be lined with a crisp insert sheet

True

True or False: Ambient breadstick sauce help at the cut table requires an MRD label and has a shelf life of end of day.

True

True or False: Cold Time/Temperature Controlled for Safety (TCS) Foods must be held at </= 41 degrees.

True

True or False: Dough should be placed in the coldest part of the cooler.

True

True or False: It is unacceptable to push products into the oven or pull products before they fully exit the oven.

True

True or False: Stuffed crust pizza dough must be sauced after the cheese is stuffed into the crust

True

True or False: When making a Stuffed Crust pizza, use large specs except for cheese (clear cup with green writing)

True

True or False: When panning commissary Thin 'N Crispy pizza dough, the larger perforations should be down to aid in the proper baking of the pizza.

True

True or False: You should load a dough cart with the largest dough on the top and the Personal Pan Pizza on the bottom so you will have a more consistent proof.

True

For Thin 'N Crispy pizza dough, sauce should be applied evenly ______

Up to the lip of the dough

When should commissary Pan Pizza dough be removed from the proofer to ensure the best quality?

When the dough reaches the bottom line

How much bacon goes on a large pepperoni and bacon pizza?

1 full bacon cup

What is the shelf life for a pre-topped Supreme Pan Pizza?

2 Hours

What is the shelf life of pepperoni being used in the top of the maketable?

2 days

What is the shelf life of prepared Tuscani Pastas?

2 days

What is the sauce spec amount for a Meaty Marinara or Creamy Alfredo Tuscani Pasta?

2 full universal spoodles

Pre-portioned breadstick sauce held under refrigeration should be placed at room temperature for a minimum of how long before serving?

2 hours

What is the maximum time dough can be out of the freezer during the panning process?

20 minutes

What is the spec level for onions on a pizza with pepperoni, onions, and extra onions.

3+/X level of onions plus 3+/X level onions

All refrigerated items should be kept at what temperature?

33-41 degrees

A large pizza with Buffalo base sauce gets how many circles of Buffalo Medium sauce applied at the make table using the dual-tip squeeze bottle?

4

What temperature range represents the "Danger Zone"?

41 - 140

What is the shelf life for stretched and un-sauced dough?

6 hours

All items in the restaurant must be stored a minimum of how high off the floor?

6 inches

What is the shelf life of Honey BBQ and Medium Buffalo sauce cups at the cut table?

7 days

The standard for production time is

<15 minutes

What is the temperature that all pizzas exiting the oven should reach?

>/= 165

When should you begin tempering Hand-Tossed pizza dough for the next day's usage?

After 7pm

What is the correct temperature for the freezer?

0 +/- -10

What is the ration of beef to pork in the beef/pork mix?

1 beef : 2 pork

How much cheese goes on a double order (10) of cheese breadsticks?

1 clear cheese cup with green writing