PIZZA HUT MIND USE TOOL FULL ASK
SPACE 2026 FINAL POINT HIT
What is the correct temperature for all refrigerated equipment?
Answer: 33* - 41*
⩥ It is considered an auto-fail HQSQ addessment if bad or expired
dough is served to a costumer. Answer: True
⩥ What is the last step of the hand washing procedures? Answer:
Apply sanitizer
⩥ Where must a pizza be placed in the oven o ensure it cooks
properly? Answer: Completely outside the baking chamber
⩥ What is the maximum time dough can be out of the freezer during
the panning process? Answer: 30 minutes
⩥ What is the ratio of grated Parmesan cheese and parsley for a small
batch of parm parsley mix? Answer: 1/2 clear large cheese cup with
red print of grated Parmesan cheese:1/2 pp cheese cup of parsley.
⩥ Wing street wings must be cooked to what internal temperature?
Answer: >165*f
, ⩥ What s the cook time for fully cooked traditional wings? Answer: 7
minuets
⩥ Transfer bowls and sauce bowls (if used) should be washed and
sanitized every: Answer: 2 hours
⩥ Fryer oil must be polishe onc per day for___minutes Answer: 15
⩥ What is the shelf life of sauces on the finishing station? Answer: 7
days
⩥ What is the shelf life of pre-portioned boneless wings and sides?
Answer: 7 days (prep date +6 days)
⩥ The maximum number of bone out wings that can be cooked in a
1/3 basket is 32. Answer: False
⩥ Yellow sanitizer towels are approved for use on what equipment in
the wingstreet area? Answer: Finishing station
⩥ What is the shelf life for thawed fully cooked traditional wings?
Answer: 5 days
⩥ When using the 5-5-5-5 method to swirl and toss cooked wings,
how many times are the wings swirled tossed at each step in the
method? Answer: 5
SPACE 2026 FINAL POINT HIT
What is the correct temperature for all refrigerated equipment?
Answer: 33* - 41*
⩥ It is considered an auto-fail HQSQ addessment if bad or expired
dough is served to a costumer. Answer: True
⩥ What is the last step of the hand washing procedures? Answer:
Apply sanitizer
⩥ Where must a pizza be placed in the oven o ensure it cooks
properly? Answer: Completely outside the baking chamber
⩥ What is the maximum time dough can be out of the freezer during
the panning process? Answer: 30 minutes
⩥ What is the ratio of grated Parmesan cheese and parsley for a small
batch of parm parsley mix? Answer: 1/2 clear large cheese cup with
red print of grated Parmesan cheese:1/2 pp cheese cup of parsley.
⩥ Wing street wings must be cooked to what internal temperature?
Answer: >165*f
, ⩥ What s the cook time for fully cooked traditional wings? Answer: 7
minuets
⩥ Transfer bowls and sauce bowls (if used) should be washed and
sanitized every: Answer: 2 hours
⩥ Fryer oil must be polishe onc per day for___minutes Answer: 15
⩥ What is the shelf life of sauces on the finishing station? Answer: 7
days
⩥ What is the shelf life of pre-portioned boneless wings and sides?
Answer: 7 days (prep date +6 days)
⩥ The maximum number of bone out wings that can be cooked in a
1/3 basket is 32. Answer: False
⩥ Yellow sanitizer towels are approved for use on what equipment in
the wingstreet area? Answer: Finishing station
⩥ What is the shelf life for thawed fully cooked traditional wings?
Answer: 5 days
⩥ When using the 5-5-5-5 method to swirl and toss cooked wings,
how many times are the wings swirled tossed at each step in the
method? Answer: 5
