Blaze Standards Training Program Final Exam Study Guide
How often do you need to descale the ice machine?
Annually
What acronym do we use for floor control?
WATCH
What does W.A.T.C.H. stand for?
Walk the restaurant every 30 mins Aces in their places Talk talk talk Control line, dine, oven and dough Help where needed
How often do the napkin dispensers need to be cleaned?
Weekly
How often do the oven hood filters need to be cleaned?
Weekly
How often does the Lemonade Machine need cleaning?
Weekly
During peak periods how many pizzaolos should you staff per pizzas sold?
# of pizzas sold per hour/ 8
Who are the founders of Blaze Pizza?
Rick and Elise Wetzel
What are the quality indicators of over-proofed dough?
Shiny, flat and bubbly, smelly (smell of yeast)
Name at least 3 closing duties for the dine service position.
Sweep and mop Trash Stock restrooms Stock napkins, forks, knives, etc
How do you portion 2 oz of mozz?
Take a large handful and drop it in the cheese spoon then drop it into your hand and sprinkle it on to the pizza
What is "Your primary responsibility at all times"?
Take care of the guests
What setting should radiant control knobs be at when there are NO pizzas in the oven?
1
What is the "Blaze Path to Success"?
1. Serve G.R.E.A.T. Pizza 2. Provide fast, fun and friendly B.L.A.Z.E. service 3. Maintain sparkling cleanliness 4. Deliver reliable consistency
Describe the process for piling new wooden peels before use.
10 lines of boos oil on both sides all the way to the handle, sit for 5 mins and wipe with clean towel
What times do line checks and ops walk need to be completed?
10am and 4pm/ every 30 mins
For same day fixes, PFG needs to be notified by?
11 am or an hour after delivery.
What size should pressed dough be?
12 inches
How long does bulk dough rest between mixing?
15 mins
What time do you want to have your opening procedures completed by?
15 mins before opening
What equation do we use to determine water temp?
150 - flour temp = water temp
When weighing bulk dough into trays, how many pounds of dough are used?
15lbs
What portion tool do we use for our salad ingredients?
2 tbsp
What is the shelf life of all the salads?
24 hrs
What temperature is the pneumatic dough press? The manual dough press?
242*, 262*
How high do we stack s'more pies?
3 high
What method is used when flouting peels?
3&Z
About how long does it take to learn a station?
30 mins
How high should the flames be when cooking a pizza?
4 inches
How long can pressed dough sit on staging racks?
5 mins
What is our service time goal from order taker to cashier?
5 mins or less
What is the correct recipe for dusting flour?
50% wheat flour an 50% semolina
What type of oil do we use to oil dough balls after rolled?
50/ 50
What temp should the oven be?
535
How many ounces do portioned dough balls weigh?
6.8
How long does zucchini roast for?
7 mins
How long do we press dough for?
7 sec
What temp should the dough come out of the mixer?
78-82
How many Mystery Shops will each restaurant receive each month?
8
What temp must the zucchini be before refrigeration?
80
What decibel level should the Music be at?
80 - 90 dB
How long do ops walls need to be kept for?
90 days
What score must you get to qualify for the incentive program?
95- 96.9 / 97 on up
When preclosing what is most important to remember?
To not appear closed to the guests
What are the ingredients for the red sauce?
Tomato sauce, water, red spice blend packet, extra virgin olive oil
How often does the smore glass cover need to be cleaned?
Daily
How often does the soda nozzles need to be cleaned?
Daily
How are bulk dough trays labeled?
Date, time, temp, initials, "Bulk"
In a 5 person deployment who is best sliding to Dine or Dish?
Dine: cashier because they already have gloves off and they always have a view of the guests. Dish: expo because they can hear "HOT" from dish
What job aid is used to determine the water temperature when preparing dough?
Dough temp chart
What do we need to do if we have any PFG/ Roma issues?
Email [email protected]/ Chef Brad, Jim Bitticks, fibmo
Where can you find the parts to the lemonade machine if lost?
Equipment and maintenance guide
How often should the dine service position be check on restrooms?
Every 10 mins
How often does the water filtration system need to be cleaned?
Every 6 months
Who do you contact with any questions after the NRO process?
Fibmo
What are 3 secondary duties when working the meats position?
Fold boxes, stock and fill the line, wipe magnets
What is the purpose of the OPs Walk?
Maintain operational standards
What is our core demographic?
Millennials
How often do the table legs and chairs need to be detailed?
Monthly
When do we use full oven procedure?
More than 6 pizzas
Which job aid can you use to tell if the meatballs have gluten?
Nutrition & Allergen Chart
Where should line checks and ops walks be stored?
Ops binder
What are the three types of contamination?
Physical Chemical Biological
What is the procedure for saucing the crust?
Place an unjiggled scoop of sauce in the center of the crust, rotate in circular motion outward & all the way to the crust.
What are the 5 steps for washing dishes?
Prescrub & wash, Rinse Sanitize Air dry Store and organize
What 4 categories are Mystery shops based on?
Quality Speed of service Guest service Cleanliness and facility
What are 2 key items on the ops walk for checking expo station?
Quality and scripting
What is the Blaze Pizzas mission statement?
A Blaze Pizza in every community where guests can connect, create, and enjoy fast fired artisanal pizzas in an experience that's fundamentally better than traditional fast food.
Where do we store the pepper grinder when it's not in use?
Back of house, out of guests' view
What does B.L.A.Z.E. stand for?
Big, friendly smiles Lively, fun interactions Always say yes! Zoom!! Go really fast Exceed expectations
Where can you find blank ops walks and line checks?
Blaze connect
Describe 3 closing duties for the expo station.
Bring utensils to dish, stock boxes and pizza pans, clean and stock cooler
What is the only approved tool to pop bubbles in the oven?
Bubble popper
What side salads do we offer?
Caesar, beet and goat cheese, tomato and basil, roasted veggie
In a 4 - 9 deployment where is the PIC located?
Cheese and expo 2
What entree salads do we offer?
Chicken Caesar and Antipasto
What products are seasoned in the herb oil?
Chicken and zucchini
What are the ingredients in the garlic pesto?
Chopped garlic, pesto, parmesan, red pepper flakes, salt, 50/50 olive oil
As the cashier what are my secondary duties?
Clean all counter tops, stock wine and beer cooler, stock cups and deserts
What are the opening duties for a pizza smith?
Cook deserts and zucchini Clean and brush the oven Put out sanitizer buckets
What are our 10 guiding principles?
Cultivate fanatics Be passionate about quality Value the people behind the pizza Keep it simple Be prepared Play fair Be upbeat and optimistic Fire it up! Enjoy the journey Maintain a say yes philosophy
How often do the Parmesan shakers need to be cleaned?
Daily
What does G.R.E.A.T. stand for?
Golden brown Round Evenly spread single layer toppings A half inch crust Thin and crisp
When working "expo" what do you say when calling a guest?
Guests' name and type of pizza
What is the process for pressing gluten free dough?
Heavily oil mat, oil gf ball, press twice, place on unfloured peel.
What acronym do we use for handling guests complaints?
LIFTS
What is the rule of thumb when jumping into a position?
Last in, first out (lifo)
What does L.I.F.T.S. stand for?
Listen Immediately apologize Fix it +1 Thank the guests Stop it from happening again.
What oven tools do we have?
Long bristled brush, brass brush, bubble popper, light peel
What are the "4 Steps of Training"?
Why we do it, How we do it, Now go do it, Prove you got it
What do we say to ALL guest requests?
Yes!
Why is it important for the greeter not to leave their station?
You always want to have someone greet the guest.
Where can you order uniforms or replacement magnets?
blazepizzastore.com
