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