Pizza Hut exam questions with 100%
correct answers 2024/2025
For large and medium pizzas with extra sauce, how much extra sauce is added? - ANSWERSSide scoop
What is the correct temperature for the freezer? - ANSWERS0 +/- -10
What is the spec level for a 1-topping Pan Pizza with Pepperoni? - ANSWERSEdge to edge
What is the shelf life of prepared Tuscani Pastas? - ANSWERS2 days
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. - ANSWERSTrue
What is the shelf life for a pre-topped Supreme Pan Pizza? - ANSWERS2 Hours
What temperature range represents the "Danger Zone"? - ANSWERS41 - 140
What is the temperature that all pizzas exiting the oven should reach? - ANSWERS>/= 165
What small ware is used to apply #4 Garlic Buttery Blend to hand-tossed pizza at the cut table? -
ANSWERSBlack and red pastry brush
What is the shelf life for stretched and un-sauced dough? - ANSWERS6 hours
Which pizza(s) require a box support at the cut table? - ANSWERSPan pizza
, True or False: Ambient breadstick sauce help at the cut table requires an MRD label and has a shelf life of
end of day. - ANSWERSTrue
True or False: To make breadstick sauce, mix 1 bag of sweet sauce concentrate with 1 full flask of cold
water. - ANSWERSFalse
True of False: Ingredients used on the maketable must be fresh, drained properly, and completely
thawed. - ANSWERSTrue
What is the shelf life of Honey BBQ and Medium Buffalo sauce cups at the cut table? - ANSWERS7 days
What is the shelf life of all proofed dough (prepared using standard prep procedures)? - ANSWERSEnd of
the same day after proof
The One Right Way stretching process for Hand-Tossed dough is: - ANSWERSFlatten center, flatten edges,
life and center, 4 finger pull and wave to edge
True or False: Extra toppings ("X") don't count as a topping when deciding what spec level to use when
topping pizza - ANSWERSFalse
What cup is used to portion buttered spinach? - ANSWERSLarge clear cheese cup with green print
How can you tell if a Pan Pizza is cooked properly? - ANSWERSDough 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
How can you prevent a food borne illness? - ANSWERSSanitize all food contact surfaces.
Discard food that exceeds its shelf life.
Keep food out of the temperature danger zone.
What is the spec level for onions on a pizza with pepperoni, onions, and extra onions. - ANSWERS3+/X
level of onions plus 3+/X level onions
correct answers 2024/2025
For large and medium pizzas with extra sauce, how much extra sauce is added? - ANSWERSSide scoop
What is the correct temperature for the freezer? - ANSWERS0 +/- -10
What is the spec level for a 1-topping Pan Pizza with Pepperoni? - ANSWERSEdge to edge
What is the shelf life of prepared Tuscani Pastas? - ANSWERS2 days
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. - ANSWERSTrue
What is the shelf life for a pre-topped Supreme Pan Pizza? - ANSWERS2 Hours
What temperature range represents the "Danger Zone"? - ANSWERS41 - 140
What is the temperature that all pizzas exiting the oven should reach? - ANSWERS>/= 165
What small ware is used to apply #4 Garlic Buttery Blend to hand-tossed pizza at the cut table? -
ANSWERSBlack and red pastry brush
What is the shelf life for stretched and un-sauced dough? - ANSWERS6 hours
Which pizza(s) require a box support at the cut table? - ANSWERSPan pizza
, True or False: Ambient breadstick sauce help at the cut table requires an MRD label and has a shelf life of
end of day. - ANSWERSTrue
True or False: To make breadstick sauce, mix 1 bag of sweet sauce concentrate with 1 full flask of cold
water. - ANSWERSFalse
True of False: Ingredients used on the maketable must be fresh, drained properly, and completely
thawed. - ANSWERSTrue
What is the shelf life of Honey BBQ and Medium Buffalo sauce cups at the cut table? - ANSWERS7 days
What is the shelf life of all proofed dough (prepared using standard prep procedures)? - ANSWERSEnd of
the same day after proof
The One Right Way stretching process for Hand-Tossed dough is: - ANSWERSFlatten center, flatten edges,
life and center, 4 finger pull and wave to edge
True or False: Extra toppings ("X") don't count as a topping when deciding what spec level to use when
topping pizza - ANSWERSFalse
What cup is used to portion buttered spinach? - ANSWERSLarge clear cheese cup with green print
How can you tell if a Pan Pizza is cooked properly? - ANSWERSDough 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
How can you prevent a food borne illness? - ANSWERSSanitize all food contact surfaces.
Discard food that exceeds its shelf life.
Keep food out of the temperature danger zone.
What is the spec level for onions on a pizza with pepperoni, onions, and extra onions. - ANSWERS3+/X
level of onions plus 3+/X level onions
