Pizza Hut
How can you prevent a foodborne illness?
All of the above (sanitize all food contact surfaces, discard food that exceeds its shelf life, and keeping food out of the temperature danger zone)
What causes an undercooked pizza?
All of the above (using frozen toppings, using undrained vegetables, and using a non-calibrated oven)
What is the last step of the hand washing procedures?
Apply sanitizer
What smallware is used to apply #4 Garlic Buttery Blend to Hand Tossed Pizza at the cut table?
Black and red pastry brush
At the cut table #1 Buttery sauce is a standard Crust Finished for which of the following products? (Select all that apply)
Breadsticks, Original Stuffed Crust
Where must a pizza be placed in the oven to ensure it cooks properly?
Completely outside the baking chamber
How do you spray a clean and dry perforated pan for commissary Thin 'N Crispy pizza?
Do not spray pan
Bags of Fully Cooked Traditional Wings can be stacked or overlapped during thawing.
False
The maximum number of Bone Out wings that can be cooked in a 1/3 basket is 32.
False
Use 1-2 topping spec level for all ground meats and vegetables on a specialty recipe pizza.
False
What is the process for saucing a medium Pan Pizza and medium Hand Tossed Pizza with Classic Marinara Sauce?
Fill spoodle level with the three posts and scrape.
How much sauce does a medium Thin 'N Crispy get?
Fill the spoodle level with the three posts.
How much chicken is added to a single pan of creamy Chicken Alfredo Tuscani Pasta?
Fill to the "Tuscani" line on the grey personal meat cup.
Yellow sanitized towels are approved for use on what equipment in the Wingstreet area?
Finishing Station
Which cup is used to portion Fries?
Large red cheese cup
What cup is used to portion buttered spinach?
Medium clear cheese cup with green print
What cheese cup is used for Original Stuffed Crust Pizzas?
Medium clear with green print
How often must quality rings, cups, and spoodles be washed and sanitized?
Minimum of every 4 hours
What part of the cooler must be used to store cheese?
Near the door
What equipment is in the "Raw Zone"?
Prep station, fryer, freezer, and refrigerator.
Which pizzas require a box support at the cut table? Select all that apply.
Rectangular Pan Pizza, Pan Pizza
How do you build a Pepperoni Lovers pizza?
Sauce, full cup of cheese, level 2+ /X Pepperoni, half cup of cheese, level 1 Pepperoni
When saucing a pizza, it is acceptable to:
Spiral the sauce
All sauce should be covered by cheese and toppings should be evenly distributed across the cheese.
True
Crust Finishers are applied at the Cut Table in the pan away from the peel so flavor is not transferred.
True
Dough must be placed in the coldest part of the cooler.
True
Every stack of Ready for Customer must have an MRD.
True
Extra cheese is always placed on top of the ingredients.
True
Ingredients on the maketable must be fresh, drained properly and completely thawed.
True
It is acceptable to thaw partial packages of Thin 'N Crispy pizza dough.
True
It is considered an Auto Fail HQSC Assessment if bad or expired dough is served to a customer.
True
It is unacceptable to push products into the oven or pull products before they exit the over as it will impact cookability.
True
Orders of Fully Cooked Traditional Wings should be 1/2 drummettes and 1/2 wings.
True
Restrooms should be stocked with paper towels/hand dryer, anti-bacterial soap, and toilet paper in dispenser.
True
The clear cheese cup with green writing is used for medium pizzas, oddballs, and cheese sticks.
True
The proofer should not be over 100 degrees or 90 degrees for high altitude.
True
When panning commissary Thin 'N Crispy pizza dough, the larger perforations should be down.
True
When taking a customer's order you must repeat the order for accuracy including pizza topping, size, crust, and price.
True
How high can Pan Pizza dough be stacked during proofing and retarding to ensure all pans proof evenly?
Up to 5 high.
The One Right Way stretching process for Hand Tossed dough is:
flatten center, lift and center, 4 finger pull and wave to the edge
How much beef goes on a 2-topping pizza with Pepperoni and Beef?
1 meat cup
What is the ratio of Grated Parmesan cheese and Parsley for a small batch of Parm Parsley Mix?
1/2 clear large cheese cup with red print of grated parmesan cheese : 1/2 PPP cup of parsley
Fryer oil must be polished once per day for ____ minutes.
15
Transfer and sauce bowls should be washed and sanitized every:
2 hours
What is the shelf life for a pre-topped Original Pan Pizza Supreme?
2 hours
Each pouch of creamy Alfredo sauce must be thoroughly mixed with how much cold water prior to using?
3 cups
What is the maximum time dough can be out of the freezer during the panning process?
30 minutes
What is the correct temperature for all refrigerated equipment?
33 - 41 degrees Farenheit
What temperature range represents the "Danger Zone"?
40-140 degrees Farenheit
When using the 5-5-5-5 method to swirl and toss cooked wings, how many times are the wings swirled or tossed at each step in the method?
5
What is the shelf life for thawed Fully Cooked Traditional Wings?
5 days
All items in the restaurant must be stored a minimum of how high off the floor?
6 inches
What is the shelf life of sauces on the finishing station?
7 days
What is the shelf life of pre-portioned wings and sides?
7 days (prep date + 6 days)
What is the cook time for Fully Cooked Traditional Wings?
7 minutes
Wingstreet Wings must be cooked to what internal temperature?
>165 degrees
When should you begin tempering commissary Thin 'N Crispy and Hand Tossed Pizza dough for the next days usage?
After 7pm
What is the correct temperature for the freezer?
0 degrees +/-10
How many brushes or butter sauce go on a single order of breadsticks?
1 brush
How much cheese goes on a double order (10) of Cheese Breadsticks?
1 clear with green print cheese cup