Pizza Hut Shift Lead Training
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Questions and Answers

What are the 4 steps in the training process?

Prepare, Show and Tell, Guided Practice, Follow-up

What is the temperature danger zone?

40-140 degrees

What two deviations result in an automatic breakdown rating on HQSC?

  • Incorrect cooking temperature
  • Serving old/bad dough to customers (correct)
  • Rude behavior towards customers/team members (correct)
  • Improper hygiene practices

    • Blue and black jeans that are not ripped, studded, or baggy are a part of the uniform.

    <p>True</p> Signup and view all the answers

    What are the proper steps for handwashing?

    <p>Wet hands with hot water, lather with antibacterial soap for 20 seconds, rinse, dry with paper towel, turn off faucet with paper towel, apply hand sanitizer.</p> Signup and view all the answers

    Describe the staggered method of leaving.

    <p>A team member leaves the restaurant first while the manager watches as they move to a safe place. The team member then watches the manager leave the restaurant.</p> Signup and view all the answers

    You must complete the hazardous communication training before using any chemicals.

    <p>True</p> Signup and view all the answers

    Not using sanitizer is a significant deviation in food safety.

    <p>True</p> Signup and view all the answers

    What is the proper concentration for chlorine and quaternary sanitizer?

    <p>50-100 ppm chlorine / 200 ppm quaternary</p> Signup and view all the answers

    Perforated pizza pans that have been washed and sanitized may be run through the oven.

    <p>True</p> Signup and view all the answers

    Extra cheese is always placed on top, even on ham or pepperoni topping sliced meat.

    <p>True</p> Signup and view all the answers

    What does MRD stand for?

    <p>Made Ready Discard</p> Signup and view all the answers

    How often should you do a cookability test?

    <p>1 per shift or 2 daily</p> Signup and view all the answers

    How much cheese is used on a large cheese only pizza?

    <p>1 and a half cups</p> Signup and view all the answers

    How high can maketable ingredients be filled from the top?

    <p>1 inch</p> Signup and view all the answers

    How much oil is used for a full pan of breadsticks?

    <p>2 white pumps</p> Signup and view all the answers

    How much meat mix goes on a large supreme hand-tossed pizza?

    <p>1/2 red meat cup</p> Signup and view all the answers

    When tempering thin dough, how should it be stored?

    <p>One size larger perforated pan with separator on bottom and top.</p> Signup and view all the answers

    What are the weights of pasta sauces for meat?

    <p>Meat 11 oz, Alfredo 8.5 oz</p> Signup and view all the answers

    On cheese lovers, all toppings go

    <p>On top of two cups of cheese</p> Signup and view all the answers

    After proofing and retarding, pan dough should only be used if the dough is?

    <p>At least touching the bottom line</p> Signup and view all the answers

    It is acceptable to have boxes on the floor when folding them as long as they are in plastic bags.

    <p>False</p> Signup and view all the answers

    Where do you find emergency dough standards in your restaurants?

    <p>Standards library</p> Signup and view all the answers

    When panning thin dough, the perforations should be down to aid the proper baking of the pizza.

    <p>True</p> Signup and view all the answers

    How often should rings, cups, and spoodles be washed and sanitized?

    <p>Minimum of every 4 hours</p> Signup and view all the answers

    How do you calibrate a probe thermometer?

    <p>Full glass of ice; 1/2 glass of water; thermometer in water for 2 minutes, must reach 32 degrees, set to 32 if it is not there.</p> Signup and view all the answers

    Which job aid tells you how many hours/days a food product can be kept in the cooler thawed, opened, or cut?

    <p>Shelf life/hold time chart</p> Signup and view all the answers

    When preparing pizzas, what is the correct way to apply pizza sauce?

    <p>Apply ingredients in a back and forth motion until entire dough surface is covered, and apply the ingredients in the middle of the dough working from the center towards the outside.</p> Signup and view all the answers

    How long does pizza sauce need to be refrigerated before it can be used?

    <p>Until it reaches 40 degrees or below</p> Signup and view all the answers

    How should you spray a clean and dry pan for thin and crispy?

    <p>False</p> Signup and view all the answers

    What ware is used to apply cheddar cheese?

    <p>Yellow garnish cup</p> Signup and view all the answers

    What should the height of pan dough be when removed from the proofer?

    <p>Even with bottom line</p> Signup and view all the answers

    What is the first step when stretching HT dough?

    <p>Flatten center</p> Signup and view all the answers

    When pan dough is removed from the proofer, it must be?

    <p>Placed in walk-in for 1 hour before use</p> Signup and view all the answers

    What is the shelf life of pan pizza with sauce and cheese?

    <p>6 hours</p> Signup and view all the answers

    Every medium and large pizza box should include a stain liner to keep the box in good condition.

    <p>False</p> Signup and view all the answers

    How much sauce goes on a large thin pizza?

    <p>1 level spoodle and one side scoop</p> Signup and view all the answers

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

    <p>30 minutes</p> Signup and view all the answers

    What is the minimum time thin dough must temper before you can use it?

    <p>8 hours</p> Signup and view all the answers

    How many flasks of water are used for each pouch of breadsticks sauce?

    <p>2 flasks</p> Signup and view all the answers

    How much cinnamon is applied to a full pan of cinnamon sticks?

    <p>1/4 shaker</p> Signup and view all the answers

    Fryer oil must be polished how often?

    <p>Once a day for 30 minutes</p> Signup and view all the answers

    What is the cook time for bone-out wings?

    <p>6 minutes</p> Signup and view all the answers

    Transfer and sauce bowls should be washed and sanitized every?

    <p>2 hours</p> Signup and view all the answers

    What will contribute to shortening the usable shelf life of oil in fryer?

    <p>Water, skipping polishing or filtering, chemicals such as degreaser.</p> Signup and view all the answers

    What equipment is in the raw zone?

    <p>Freezer, fryer, prep station</p> Signup and view all the answers

    The shelf life of sauces on the finishing station is?

    <p>7 days (prep date + 6)</p> Signup and view all the answers

    The shelf life of pre-portioned wings and sides is?

    <p>7 days (prep date + 6 days)</p> Signup and view all the answers

    What is the maximum number of wings that can be cooked in a 1/3 basket?

    <p>24</p> Signup and view all the answers

    Fryer vat has to be polished every day even if it isn't used.

    <p>True</p> Signup and view all the answers

    What must be kept at the bottom of the freezer storage tub with all pre-portioned wing street wings?

    <p>The empty product bag</p> Signup and view all the answers

    Baked wings should have an even mix of wings and drumettes when served.

    <p>True</p> Signup and view all the answers

    Baked bone-in wings must be thawed for a minimum of?

    <p>4 days</p> Signup and view all the answers

    Baked wings are cooked on a?

    <p>Perforated pan</p> Signup and view all the answers

    The shelf life of baked wings after thawing is?

    <p>7 days</p> Signup and view all the answers

    Frozen baked wings can be used as long as you run them through the oven twice.

    <p>False</p> Signup and view all the answers

    Wings are packaged in?

    <p>Side boxes</p> Signup and view all the answers

    The internal temperature of baked wings after exiting the oven must be at least?

    <p>140</p> Signup and view all the answers

    Individual orders of wings are served with how many dipping cups?

    <p>1</p> Signup and view all the answers

    When wings are placed on the pan, they must be separated from each other.

    <p>True</p> Signup and view all the answers

    Blue cheese dipping cups must be refrigerated.

    <p>False</p> Signup and view all the answers

    What are the four moments of truth in delivery service?

    <p>Greeting customer, taking the order, delivering the order, cashing out.</p> Signup and view all the answers

    What is the maximum time fries can be cooked in an oven?

    <p>5 minutes</p> Signup and view all the answers

    What minimum number of times should you use the guest's name in a phone conversation?

    <p>2</p> Signup and view all the answers

    CSR should always quote a delivery time of?

    <p>Should be what is expected</p> Signup and view all the answers

    What are the two best ways to inform CSRs about specials?

    <p>Dialogue cards, jump start meetings</p> Signup and view all the answers

    BLAST stands for?

    <p>Believe, Listen, Apologize, Satisfy, Thank</p> Signup and view all the answers

    What are the 7 driver essentials?

    <ol> <li>Accurate order 2. R4R 3. Speed rack recovery 4. Intelligent dispatch 5. Updated map 6. Staffing 7. Analyze report results</li> </ol> Signup and view all the answers

    What does CHAMPS stand for?

    <p>Cleanliness, Hospitality, Accuracy, Maintenance, Product Quality, Speed</p> Signup and view all the answers

    Study Notes

    Training Process

    • Four steps in the training process: Prepare, Show and Tell, Guided Practice, Follow-up.

    Temperature Safety

    • Temp danger zone for food: 40-140 degrees Fahrenheit.

    Performance Deviations

    • Two deviations that lead to automatic breakdown rating: Serving old/bad dough and displaying rude behavior towards customers/team members.

    Uniform Guidelines

    • Uniform includes blue and black jeans that are not ripped, studded, or baggy.

    Handwashing Protocol

    • Proper handwashing steps: Wet hands with hot water, lather with antibacterial soap for 20 seconds, rinse, dry with paper towel, turn off faucet with towel, apply hand sanitizer.

    Staggered Departure Method

    • Staggered method ensures team member exits first, manager observes, then team member watches the manager leave, allowing for communication if needed.

    Hazardous Communication Training

    • Completion of hazardous communication training is required before using any chemicals.

    Sanitization Standards

    • Not using sanitizer is a significant food safety deviation.

    Sanitizer Concentrations

    • Proper concentrations: 50-100 ppm for chlorine, 200 ppm for quaternary sanitizer.

    Equipment Usage

    • Perforated pizza pans that are washed and sanitized can be run through the oven.

    Cheese Placement

    • Extra cheese is always placed on top, even on pizzas with one topping like ham or pepperoni.

    Production Terminology

    • MRD stands for Made Ready Discard.

    Cooking Tests

    • Cookability tests should be performed once per shift or twice daily.

    Cheese Measurement

    • A large cheese-only pizza requires 1.5 cups of cheese.

    Ingredient Fill Levels

    • Maketable ingredients can be filled to within 1 inch from the top.

    Oil Usage

    • A full pan of breadsticks uses 2 white pumps of oil.

    Meat Measurement

    • Large supreme hand-tossed pizza requires ½ red meat cup.

    Dough Storage

    • Thin dough should be tempered and stored in a larger perforated pan with separators.

    Pasta Sauce Weights

    • The weights for meat and creamy alfredo sauces are 11 oz and 8.5 oz, respectively.

    Topping Guidelines

    • On cheese lovers pizzas, all toppings go on top of two cups of cheese.

    Dough Proofing Standards

    • After proofing, pan dough must touch the bottom line before use.

    Safety Protocols

    • Storing boxes on the floor is unacceptable unless they are in plastic bags.

    Emergency Standards Reference

    • Emergency dough standards can be found in the standards library.

    Dough Positioning

    • When panning thin dough, perforations should face down for proper baking.

    Washing Practices

    • Rings, cups, and spoodles must be washed and sanitized at least every 4 hours.

    Thermometer Calibration

    • To calibrate a probe thermometer: use ice water, let thermometer sit for 2 minutes, and adjust to 32 degrees if necessary.

    Shelf Life Awareness

    • The shelf life/hold time chart specifies how long food products can be kept under refrigeration.

    Sauce Application Technique

    • Apply pizza sauce in a back-and-forth motion, covering the entire dough, starting from the center outwards.

    Refrigeration Requirements

    • Pizza sauce needs to be refrigerated until it reaches 40 degrees or below.

    Pan Preparation

    • Do not spray a clean and dry plan for thin and crispy pizzas.

    Cheese Application Tools

    • Cheddar cheese is applied using a yellow garnish cup.

    Dough Height After Proofing

    • Pan dough should be even with the bottom line when removed from the proofer.

    Stretching Dough

    • The first step in stretching hand-tossed dough is to flatten the center.

    Pan Dough Cooling Time

    • After removal from the proofer, pan dough must be placed in the walk-in for 1 hour before use.

    Pan Pizza Shelf Life

    • The shelf life of pan pizza with sauce and cheese is 6 hours.

    Box Condition Standards

    • Medium and large pizza boxes should not include a stain liner to keep the box in good condition.

    Sauce Measurement for Pizzas

    • Large thin pizzas require 1 level spoodle and one side scoop of sauce.

    Dough Handling Time

    • Maximum time dough can be out of the freezer during panning is 30 minutes.

    Dough Tempering Time

    • Thin dough must temper for at least 8 hours before use.

    Breadstick Sauce Measurement

    • For each pouch of breadstick sauce, 2 flasks of water are used.

    Cinnamon Topping Measurement

    • Use 1/4 shaker of cinnamon for a full pan of cinnamon sticks.

    Fryer Oil Maintenance

    • Fryer oil must be polished once a day for 30 minutes.

    Cooking Time for Wings

    • Bone-out wings should be cooked for 6 minutes.

    Bowl Washing Frequency

    • Transfer and sauce bowls should be washed and sanitized every 2 hours.

    Fryer Oil Shelf Life Factors

    • Usable shelf life of fryer oil decreases due to water, skipping polishing/filtering, and chemicals.

    Raw Zone Equipment

    • Freezer, fryer, and prep station are considered part of the raw zone.

    Sauce Shelf Life

    • Sauces on the finishing station have a shelf life of 7 days (prep date + 6).

    Wings Freshness Standards

    • Pre-portioned wings and sides also have a shelf life of 7 days (prep date + 6 days).

    Wing Cooking Capacity

    • Maximum number of wings that can be cooked in a 1/3 basket is 24.

    Fryer Maintenance

    • Fryer vat must be polished every day, even if not in use.

    Freezer Food Storage

    • Keep the empty product bag at the bottom of the freezer storage tub with all pre-portioned wings.

    Wing Serving Guidelines

    • Baked wings should be served with an even mix of wings and drumettes.

    Wing Thawing Time

    • Baked wings need a minimum of 4 days to thaw.

    Cooking Method for Wings

    • Baked wings are cooked on a perforated pan.

    Baked Wings Shelf Life

    • The shelf life of baked wings after thawing is 7 days.

    Frozen Wing Preparation

    • Frozen baked wings cannot be used just by running them through the oven twice.

    Wing Packaging

    • Wings are packaged in side boxes.

    Wing Temperature Standards

    • Internal temperature of baked wings must reach at least 140 degrees.

    Dipping Cup Standards

    • Individual orders of wings are served with one dipping cup.

    Wing Placement on Pans

    • Wings must be separated from each other on the pan.

    Blue Cheese Cup Storage

    • Blue cheese dipping cups do not need refrigeration.

    Guest Service Expectations

    • Pre-bussing should leave napkins and glasses on the table.

    Tray Use

    • Serving trays should be used for all food and beverage serving and pre-bussing.

    Scattered Service Concept

    • Scattered service involves teamwork to exceed guest expectations without them waiting.

    Guest Interaction Timing

    • Guests should be asked if they are ready within two minutes of being seated.

    Beverage Preparation

    • Cups for soda and iced tea should be filled 3/4 full of ice.

    Pizza Plate Delivery

    • Pizza plates should be delivered to the table before the pizza is served.

    Crumb Wiping Practice

    • Crumbs should be wiped onto a tray.

    Customer Care Strategy

    • To ensure great customer care, ask about their food and experience and ensure they receive a CHAMPS survey.

    Glass Replacement Policy

    • Soft drinks must always be replaced with a clean glass.
    • Menus should be presented open to the appetizer page.

    Beverage Order Timing

    • Beverage orders should be taken within one minute of seating.

    Table Cleaning Standards

    • Tables should be cleaned and reset within 5 minutes.

    Main Entree Service Time

    • Standard time for serving the main entree is within 18 minutes.

    Delivery Route Determination

    • Drivers should determine the delivery route while reviewing the map before leaving the store.

    Team Member Policies

    • Team members are not allowed to ride with the driver on breaks.

    Customer Driveway Parking Policy

    • Parking in customer driveways is prohibited.

    Bank Deposit Limit

    • The bank should never exceed $20.

    Post-Accident Responsibilities for Drivers

    • In case of an accident, drivers must remain at the scene and ensure all involved are okay.

    Unsafe Driver Protocol

    • If a driver feels unsafe, they should proceed to a well-lit area and call the store manager or customer.

    Verification Protocol for Drivers

    • Drivers should call back first-time customers for verification.

    Driver Requirements

    • Drivers must have proof of insurance and a motor vehicle report/driving record.

    Delivery Performance Standard

    • At least 85% of deliveries should reach customers in under 39 minutes.

    Credit Card Verification

    • Drivers should verify the card by matching it to the receipt.

    Ticket Reporting Responsibility

    • Drivers must inform the general manager about any speeding tickets received outside of work.

    Speed Rack Labeling

    • Speed rack should be labeled with numbers 0-9.

    Performance Reports Awareness

    • CSR should be familiar with daily and weekly dispatch reports to maximize speed of service.

    Moments of Truth in Delivery

    • Four moments of truth in delivery service: greeting the customer, taking the order, delivering the order, and cashing out.

    Double Delivery Policy

    • Doubles can be sent when two orders are within 5 minutes of each other and are in the same or secondary pod.

    Guest Name Usage

    • Use the guest's name at least two times during phone conversations.

    Delivery Time Quoting Standards

    • CSR should always quote

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    Test your knowledge on key concepts from Pizza Hut's shift lead training. This quiz covers important terms and definitions related to food safety, training processes, and management practices. Perfect for anyone looking to improve their skills in a fast-paced food service environment.

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