1|Page
PIZZA HUT TEST (ACTUAL 2025/2026 ) QUESTIONS &
100 % VERIFIED ANSWERS
What is the correct temperature for all refrigerated equipment? - (answers)33-41
Is it considered an auto fail HQSC assessment if bad or expired dough is served to
a customer? - (answers)Tue
What is the last step in the hand washing procedure? - (answers)Apply sanitizer
Where must a pizza be placed in the oven to ensure it cooks properly? -
(answers)Completely outside the baking chamber
What is the maximum time dough can be out of the freezer during the panning
process? - (answers)30 minutes
What is the ratio of grated Parmesan cheese and parsley for a small batch of parm
parsley mix? - (answers)1/2 clear large cheese cup with red print of grated
parmesan cheese : 1/2 PPP cheese cup of parsley
Wingstreet Wings must be cooked to what internal temperature? - (answers)165
What is the cook time for traditional wings? - (answers)7 minutes
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Transfer bowls and sauce bowls (if used) should be washed and sanitized every: -
(answers)2 hours
Fryer oil must be polished once per day for ____ minutes. - (answers)15 minutes
What is the shelf life of sauces on the finishing station? - (answers)7 days
What is the shelf life of pre portioned boneless wings and sides? - (answers)7 days
(prep date + 6 days)
The maximum number of bone out wings that can be cooked in a 1/3 basket is 32.
- (answers)False
Yellow sanitizer towels are approved for use on what equipment in the wingstreet
area? - (answers)Finishing station
What is the shelf life for fully cooked traditional wings? - (answers)5 days
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? - (answers)5
At the cut table #1 buttery sauce is a standard finisher for which of the following
products? - (answers)Breadsticks and original stuffed crust
PIZZA HUT TEST (ACTUAL 2025/2026 ) QUESTIONS &
100 % VERIFIED ANSWERS
What is the correct temperature for all refrigerated equipment? - (answers)33-41
Is it considered an auto fail HQSC assessment if bad or expired dough is served to
a customer? - (answers)Tue
What is the last step in the hand washing procedure? - (answers)Apply sanitizer
Where must a pizza be placed in the oven to ensure it cooks properly? -
(answers)Completely outside the baking chamber
What is the maximum time dough can be out of the freezer during the panning
process? - (answers)30 minutes
What is the ratio of grated Parmesan cheese and parsley for a small batch of parm
parsley mix? - (answers)1/2 clear large cheese cup with red print of grated
parmesan cheese : 1/2 PPP cheese cup of parsley
Wingstreet Wings must be cooked to what internal temperature? - (answers)165
What is the cook time for traditional wings? - (answers)7 minutes
, 2|Page
Transfer bowls and sauce bowls (if used) should be washed and sanitized every: -
(answers)2 hours
Fryer oil must be polished once per day for ____ minutes. - (answers)15 minutes
What is the shelf life of sauces on the finishing station? - (answers)7 days
What is the shelf life of pre portioned boneless wings and sides? - (answers)7 days
(prep date + 6 days)
The maximum number of bone out wings that can be cooked in a 1/3 basket is 32.
- (answers)False
Yellow sanitizer towels are approved for use on what equipment in the wingstreet
area? - (answers)Finishing station
What is the shelf life for fully cooked traditional wings? - (answers)5 days
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? - (answers)5
At the cut table #1 buttery sauce is a standard finisher for which of the following
products? - (answers)Breadsticks and original stuffed crust
