Pizza hut exam questions with complete
solutions 2024/2025
What are the 4 steps in the training process - ANSWERSPrepare
Show and Tell
Guided Practice
Follow-up
Temp danger zone - ANSWERS40-140 degrees
Two deviations result in automatic breakdown rating on HQSC - ANSWERSserving old/bad dough to
customers
Rude behavior towards customer/ team members
Blue and black jeans that are not ripped studded or baggy are a part of the uniform - ANSWERStrue
What are the proper steps for handwashing - ANSWERSWet hands with hot water, lather with
antibacterial soap for 20 seconds (2 happy bdays). rinse, dry w paper towel, turn off faucet with paper
towel, apply hand sanitizer
Staggered method of leaving descrive - ANSWERSTeam member leaves restaurant first, manager watches
as the move to safe place ( a car preferably), the team member then watches the manager leave the
restaurant. idea is they can call eachother or help if either one is approached while leaving
You must complete the hazardous communication training before using any chemicals T or F -
ANSWERStrue
Not using sanitzer is a significant deviation on food safety t or F - ANSWERStrue
, Proper concentration fo chlorine and quaternary sanitzer - ANSWERS50-100 ppm chlorine / 200
uaternary
perforated pizza pans that have been washed and sanitized may be run through oven t or f -
ANSWERStrue
extra cheese is always placed on top even on ham or pepperoi 1 topping sliced meat t or f -
ANSWERStrue
what does mrd stand for - ANSWERSmade ready discard
how often should you do a cook ability test - ANSWERS1 per shift or 2 daily
How much cheese on a large cheese only pizza? - ANSWERS1 and a half cups
How high can maketable ingredients be filled up from top - ANSWERS1"
how much oil is used for a full pan of breadsticks - ANSWERS2 white pumps (move pump to full and one
pump)
how much meat mix goes on large superme hand tossed - ANSWERS1/2 red meat cup
when tempering thin dough how should it be stored - ANSWERSone size larger perforated pan with
separator on bottom (lid) separator on top (lid) and pan on top of that
The weights of pasta sauces for meat is
creamy alfredo - ANSWERSmeat 11 oz
alfredo 8.5
On cheese lovers all toppings fo - ANSWERSon top of two cups of cheese
solutions 2024/2025
What are the 4 steps in the training process - ANSWERSPrepare
Show and Tell
Guided Practice
Follow-up
Temp danger zone - ANSWERS40-140 degrees
Two deviations result in automatic breakdown rating on HQSC - ANSWERSserving old/bad dough to
customers
Rude behavior towards customer/ team members
Blue and black jeans that are not ripped studded or baggy are a part of the uniform - ANSWERStrue
What are the proper steps for handwashing - ANSWERSWet hands with hot water, lather with
antibacterial soap for 20 seconds (2 happy bdays). rinse, dry w paper towel, turn off faucet with paper
towel, apply hand sanitizer
Staggered method of leaving descrive - ANSWERSTeam member leaves restaurant first, manager watches
as the move to safe place ( a car preferably), the team member then watches the manager leave the
restaurant. idea is they can call eachother or help if either one is approached while leaving
You must complete the hazardous communication training before using any chemicals T or F -
ANSWERStrue
Not using sanitzer is a significant deviation on food safety t or F - ANSWERStrue
, Proper concentration fo chlorine and quaternary sanitzer - ANSWERS50-100 ppm chlorine / 200
uaternary
perforated pizza pans that have been washed and sanitized may be run through oven t or f -
ANSWERStrue
extra cheese is always placed on top even on ham or pepperoi 1 topping sliced meat t or f -
ANSWERStrue
what does mrd stand for - ANSWERSmade ready discard
how often should you do a cook ability test - ANSWERS1 per shift or 2 daily
How much cheese on a large cheese only pizza? - ANSWERS1 and a half cups
How high can maketable ingredients be filled up from top - ANSWERS1"
how much oil is used for a full pan of breadsticks - ANSWERS2 white pumps (move pump to full and one
pump)
how much meat mix goes on large superme hand tossed - ANSWERS1/2 red meat cup
when tempering thin dough how should it be stored - ANSWERSone size larger perforated pan with
separator on bottom (lid) separator on top (lid) and pan on top of that
The weights of pasta sauces for meat is
creamy alfredo - ANSWERSmeat 11 oz
alfredo 8.5
On cheese lovers all toppings fo - ANSWERSon top of two cups of cheese
