Shift Certification
Can explain dough management? What Day(s) are ideal for perfect dough? -
ANS-Dough cannot be used on the day it is received. Dough must be proofed before it
can be used. In order to proof dough, it must be pulled out at room temperature for a
specific amount of time. This time will vary depending on the store due to variances in
temperature. Dough proofs more evenly if it is cross stacked in groups of 5 trays with a
cover tray on each group. The hours listed on the dough trays are a suggestion, not an
absolute. Dough must be checked periodically while it is proofing. Under proofed
(green) dough is harder and more resilient to the touch. It tends to spring back. Over
proofed (brown) dough is softer and approximately double the size of day one dough. It
is important to remember that dough will continue to proof at the same rate when
returned to the walk in. The speed of proofing will decrease as the dough cools back
down to the walk in temperature. Therefore, you don't want to leave dough proofing for
too long. Day 3 and 4 are the ideal days to use dough, but days 1 through 5 are
acceptable as long as the dough is properly proofed
On a dough tray what does "BP F 4/4" mean? - ANS-M- Monday
T- Tuesday
W- Wednesday
R- Thursday
F- Friday
S- Saturday then Sunday
Sm- Small
Md- Medium
Lg- Large
Bp- Buttery Pan
On a dough tray the first number of hours the dough needs to proof before use. The
second number is the number of hours the dough is good for at room temperature after
proofing. Again, these are only guidelines.
Knows proper temperature of all cooling units. Temperature log is up to date? -
ANS-Top of Makeline- 33 to 41 degrees
Bottom of Makeline- 33 to 40 degrees
Walk in- 33 to 38 degrees
Coke Cooler (ONLY cokes)- 33 to 41 degrees
How many pep/ham go on 1 top, 2-3 top, 4+ top? 10", 12", 14" - ANS-1 top 2-3 top 4+
top
, 10" 20 16 12
12" 30 24 18
14" 40 32 24
Knows proper internal temperature for all cooked products? - ANS-All products mush
reach 165 degrees for 15 second.
Working thermometers (minimum: one in walk in & make line rail) in use? Demonstrate
how to calibrate: - ANS-Fill a cup of ice with water. Wait 5 minutes. Place the
thermometer in the ice water. Wait for the temperature to register. If more or less than
32 degrees, use pliers or thermometer sleeve to adjust temperature to 32 degrees.
When is it necessary to wash your hands? - ANS-After changing stations.
How Often do you need to change out utensils & sanitizer buckets? What is the proper
PPM for the sanitizer solution? - ANS-Every 2 hours (even hours 12PM, 2PM, 4PM,
6PM, 8PM, 10PM, 12AM, 2AM)
Demonstrate use of scale on Makeline? - ANS-Use scale throughout every shift/
Understand how to properly weigh pizzas to give the customer what they ordered and
hit food variance goals.
All items in use with proper dates? - ANS-Makeline dated
Hour stickers in use.
Thin crust properly stored & prepared? - ANS-Thin crust should have an hour sticker set
for 8 hours after brought out of the walk in and should be sealed at all times.
What 3 toppings go under the initial pizza cheese? - ANS-spinach, salami and feta.
what 2 topping go on after all pizza cheese? - ANS-Anchovies and diced tomatoes.
How do you cook extra meat for sandwich? - ANS-Weigh out the extra meat and wrap it
in foil. Cook it next to the sandwich mat.
When it comes out of the oven use tongs to put extra meat on the sandwich.
Adequate PRP to handle expected sales volume (what report is use?) - ANS-Menu
sales by hour
Product mix
Can explain dough management? What Day(s) are ideal for perfect dough? -
ANS-Dough cannot be used on the day it is received. Dough must be proofed before it
can be used. In order to proof dough, it must be pulled out at room temperature for a
specific amount of time. This time will vary depending on the store due to variances in
temperature. Dough proofs more evenly if it is cross stacked in groups of 5 trays with a
cover tray on each group. The hours listed on the dough trays are a suggestion, not an
absolute. Dough must be checked periodically while it is proofing. Under proofed
(green) dough is harder and more resilient to the touch. It tends to spring back. Over
proofed (brown) dough is softer and approximately double the size of day one dough. It
is important to remember that dough will continue to proof at the same rate when
returned to the walk in. The speed of proofing will decrease as the dough cools back
down to the walk in temperature. Therefore, you don't want to leave dough proofing for
too long. Day 3 and 4 are the ideal days to use dough, but days 1 through 5 are
acceptable as long as the dough is properly proofed
On a dough tray what does "BP F 4/4" mean? - ANS-M- Monday
T- Tuesday
W- Wednesday
R- Thursday
F- Friday
S- Saturday then Sunday
Sm- Small
Md- Medium
Lg- Large
Bp- Buttery Pan
On a dough tray the first number of hours the dough needs to proof before use. The
second number is the number of hours the dough is good for at room temperature after
proofing. Again, these are only guidelines.
Knows proper temperature of all cooling units. Temperature log is up to date? -
ANS-Top of Makeline- 33 to 41 degrees
Bottom of Makeline- 33 to 40 degrees
Walk in- 33 to 38 degrees
Coke Cooler (ONLY cokes)- 33 to 41 degrees
How many pep/ham go on 1 top, 2-3 top, 4+ top? 10", 12", 14" - ANS-1 top 2-3 top 4+
top
, 10" 20 16 12
12" 30 24 18
14" 40 32 24
Knows proper internal temperature for all cooked products? - ANS-All products mush
reach 165 degrees for 15 second.
Working thermometers (minimum: one in walk in & make line rail) in use? Demonstrate
how to calibrate: - ANS-Fill a cup of ice with water. Wait 5 minutes. Place the
thermometer in the ice water. Wait for the temperature to register. If more or less than
32 degrees, use pliers or thermometer sleeve to adjust temperature to 32 degrees.
When is it necessary to wash your hands? - ANS-After changing stations.
How Often do you need to change out utensils & sanitizer buckets? What is the proper
PPM for the sanitizer solution? - ANS-Every 2 hours (even hours 12PM, 2PM, 4PM,
6PM, 8PM, 10PM, 12AM, 2AM)
Demonstrate use of scale on Makeline? - ANS-Use scale throughout every shift/
Understand how to properly weigh pizzas to give the customer what they ordered and
hit food variance goals.
All items in use with proper dates? - ANS-Makeline dated
Hour stickers in use.
Thin crust properly stored & prepared? - ANS-Thin crust should have an hour sticker set
for 8 hours after brought out of the walk in and should be sealed at all times.
What 3 toppings go under the initial pizza cheese? - ANS-spinach, salami and feta.
what 2 topping go on after all pizza cheese? - ANS-Anchovies and diced tomatoes.
How do you cook extra meat for sandwich? - ANS-Weigh out the extra meat and wrap it
in foil. Cook it next to the sandwich mat.
When it comes out of the oven use tongs to put extra meat on the sandwich.
Adequate PRP to handle expected sales volume (what report is use?) - ANS-Menu
sales by hour
Product mix
