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48 Cards in this Set
- Front
- Back
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WHO WERE THE FOUNDERS OF BLAZE PIZZA?
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RICK & ELISE WETZEL
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IN WHAT YEAR WAS BLAZE PIZZA FOUNDED?
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2012
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WHAT DOES GREAT STAND FOR?
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GOLDEN BROWN
ROUND EVENLY SPREAD SINGLE LAYER OF TOPPINGS A HALF INCH CRUST THIN & CRISP |
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WHAT DOES BLAZE STAND FOR?
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BIG, FRIENDLY SMILES
LIVELY FUN INTERACTIONS ALWAYS SAY YES ZOOM, GO REALLY FAST EXCEED EXPECTATIONS |
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WHAT ARE THE 4 STEPS OF TRAINING?
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WHY WE DO IT
HOW WE DO IT NOW GO DO IT PROVE YOU GOT IT |
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WHAT ARE THE 3 TYPES OF CONTAMINATION?
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BIOLOGICAL
CHEMICAL PHYSICAL |
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WHAT TYPE OF OIL DO WE USE TO OIL DOUGH BALLS AFTER ROLLED?
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51/49
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HOW LONG DOES BULK DOUGH REST BETWEEN MIXING?
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15 minutes
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WHEN WEIGHING BULK DOUGH INTO TRAYS, HOW MANY POUNDS OF DOUGH ARE USED?
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15 POUNDS
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HOW ARE BULK DOUGH TRAYS LABELED?
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DATE, BULK, TIME MIXER STOPPED, DOUGH TEMP, MAKER'S INITIALS
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WHAT IS THE BLAZE PATH TO SUCCESS?
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SERVE GREAT PIZZAS
PROVIDE FAST, FUN & FRIENDLY BLAZE SERVICE MAINTAIN SPARKLING CLEANLINESS DELIVER RELIABLE CONSISTENCY |
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WHAT TEMPERATURE SHOULD THE OVEN BE?
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535 -570 DEGREES
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HOW HIGH SHOULD THE FLAMES BE WHEN COOKING A PIZZA?
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4 INCHES
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WHAT OVEN TOOLS DO WE HAVE?
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METAL PEEL
WOODEN PEEL COPPER BRUSH WOODEN BRUSH BUBBLE POPPER |
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USING THE BOX BELOW WRITE OUT THE ANATOMY OF THE OVEN?
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TOP_ DECORATIVE FLAMES
LEFT SIDE_RADIANT FLAMES BOTTOM LEFT_ RADIANT FLAME CONTROL OVEN FLOOR HEARTH RIGHT SIDE_RADIANT FLAME BOTTOM LEFT_RADIANT FLAME CONTROL OUTER FLOOR_LEDGE BOTTOM MIDDLE_THERMOSTAT |
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WHAT ARE THE INGREDIENTS FOR RED SAUCE?
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3 CANS OF PIZZA SAUCE
RED SAUCE BLEND 100% EXTRA VIRGIN OLIVE OIL 2 GALLONS OF WATER |
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WHAT PRODUCTS ARE SEASONED IN THE HERB OIL?
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ZUCCHINI
CHICKEN |
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WHAT ARE THE INGREDIENTS IN ITALIAN DRESSING?
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51/49 OLIVE OIL
CHERRY WINE VINEGAR ITALIAN VIN SPICE BLEND GRATED PARMESAN MINCED GARLIC |
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WHAT IS THE SHELF LIFE OF PRODUCE?
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3 DAYS
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HOW MANY OUNCES DO PORTIONED DOUGH BALLS WEIGH?
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6.4 TO 6.6 OUNCES
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WHAT IS THE TEMPERATURE OF THE DOUGH PRESS?
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242-262
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HOW LONG DO WE PRESS DOUGH FOR?
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7 SECONDS
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WHAT IS THE METHOD USED WHEN FLOURING PEELS?
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3 & Z METHOD
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WHAT IS THE PROCESS FOR PRESSING GLUTEN-FREE DOUGH?
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CHANGE GLOVES IF REQUESTED
REMOVE DOUGH BALL FROM REFRIGERATION PLACE SILICON MAT ON PLATEN HEAVILY SPRAY WITH PAN SPRAY PLACE DOUGH ON MAT,HEAVILY SPRAY DOUGH BALL PRESS 2 TIMES |
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WHAT SIZE SHOULD PRESSED DOUGH BE?
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12 inches
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WHAT ACRONYM DO WE USE FOR HANDLING GUEST COMPLAINTS?
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L.I.F.T.S.
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WHAT IS THE PURPOSE OF THE OPS WALK?
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CONSISTENT APPROACH TO EVALUATE STORE OPS PERFORMING
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WHAT TIME DO YOU WANT TO HAVE YOUR OPENING PROCEDURES COMPLETED BY?
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10:45 am
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HOW IS THE GUEST GREETED?
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HI,HOW ARE YOU? WELCOME TO BLAZE.
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WHY IS IT IMPORTANT FOR THE GREETER NOT TO LEAVE THEIR STATION?
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SO THE GUEST CAN BE GREETED EVERY TIME AND THEY CONTROL THE SPEED OF THE LINE
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WHAT IS THE PROCEDURE FOR SAUCING THE CRUST?
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PLACE 1 SCOOP IN MIDDLE OF CRUST, USING CIRCULAR MOTION TO SPREAD SAUCE TO RAISED EDGE OF THE CRUST.
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WHAT ENTRÉE SALADS DO WELL OFFER?
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CHICKEN CAESAR
ANTIPASTO |
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WHAT SIDE SALADS DO WE OFFER?
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TOMATO, BASIL & OVALINI
ROASTED VEGGIES & GORGONZOLA BEET & GOAT CHEESE CLASSIC CAESAR |
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WHAT DOES LIFTS STAND FOR?
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LISTEN INTENTLY
IMMEDIATELY APOLOGIZE FIX IT & 1 THANK THEM FOR SHARING THE PROBLEM STOP THE PROBLEM FROM HAPPENING AGAIN |
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WHAT IS ON A RED VINE PIZZA? ROB PC
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RED SAUCE
OVALINI BASIL PARMESAN CHERRY TOMATOES PARMESAN OLIVE OIL DRIZZLE |
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WHAT IS ON A GREEN STRIPE PIZZA? MR CC
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MOZZARELLA
RED PEPPERS CHICKEN CHOPPED GARLIC ARUGULA PESTO DRIZZLE |
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WHAT IS ON A MEAT EATER PIZZA? MR MRP
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MOZZARELLA
RED SAUCE MEAT BALLS RED ONIONS PEPPERONI |
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WHAT IS ON A WHITE TOP PIZZA? MOB CC
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MOZZARELLA
OREGANO BACON CREME SAUCE CHOPPED GARLIC ARUGULA |
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WHAT IS ON A BBQ CHICKEN PIZZA? MR BGCC
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MOZZARELLA
RED ONIONS BANANA PEPPERS GORGONZOLA CHICKEN CHOPPED GARLIC BBQ DRIZZLE |
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WHAT IS ON A ART LOVER PIZZA? MARC6
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MOZZARELLA
ARTICHOKES RICOTTA CHOPPED GARLIC 6 RED SAUCE DOLLOPS |
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WHAT IS ON A VEG OUT PIZZA? MR ZMG6
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MOZZARELLA
RED ONIONS ZUCCHINI MUSHROOMS GORGONZOLA 6 RED SAUCE DOLLOPS |
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WHAT IS ON A LINK IN PIZZA? MIS RR
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MOZZARELLA ITALIAN SAUSAGE SAUTEED ONIONS RED SAUCE RED PEPPERS |
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WHEN WORKING EXPO, WHAT DO YOU SAY WHEN CALLING THE GUEST?
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I HAVE A RED VINE PIZZA FOR JOHN!!
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HOW OFTEN ARE THE DINING ROOM AND RESTROOMS CHECKED?
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EVERY 10 MINUTES
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WHAT ARE THE 5 STEPS FOR WASHING DISHES?
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SCRAPE & WASH
RINSE SANITIZE AIR DRY STORE & ORGANIZE |
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WHAT PORTION TOOL DO WE USE FOR OUR SALAD INGREDIENTS?
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2 TABLESPOONS
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WHEN CLOSING, WHERE DO YOU ENTER THE DEPOSIT AMOUNT?
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ALOHA BACK OFFICE SYSTEM
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WHAT IS OUR SERVICE TIME GOAL FROM ORDER TAKER TO CASHIER?
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4-5 MINUTES
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