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Blaze Standards Training Program Final
Exam Study Guide | Actual Exam Questions |
100% Correct Answers | Verified 2024 Version
Who are the founders of Blaze Pizza? - ✔✔Rick and Elise Wetzel What does G.R.E.A.T. stand for? - ✔✔ Golden brown Round Evenly spread single layer toppings A half inch crust Thin and crisp What does B.L.A.Z.E. stand for? - ✔✔ Big, friendly smiles Lively, fun interactions Always say yes! Zoom!! Go really fast Exceed expectations What is the "Blaze Path to Success"? - ✔✔
- Serve G.R.E.A.T. Pizza
- Provide fast, fun and friendly B.L.A.Z.E. service
- Maintain sparkling cleanliness
- Deliver reliable consistency What portion tool do we use for our salad ingredients? - ✔✔2 tbsp
What are the "4 Steps of Training"? - ✔✔Why we do it, How we do it, Now go do it, Prove you got it What are the three types of contamination? - ✔✔ Physical Chemical Biological What do we say to ALL guest requests? - ✔✔Yes! What type of oil do we use to oil dough balls after rolled? - ✔✔50/ 50 How long does bulk dough rest between mixing? - ✔✔15 mins When weighing bulk dough into trays, how many pounds of dough are used? - ✔✔15lbs How are bulk dough trays labeled? - ✔✔Date, time, temp, initials, "Bulk" How many ounces do portioned dough balls weigh? - ✔✔6. What temp should the oven be? - ✔✔ 535 How high should the flames be when cooking a pizza? - ✔✔4 inches What oven tools do we have? - ✔✔Long bristled brush, brass brush, bubble popper, light peel What are the ingredients for the red sauce? - ✔✔Tomato sauce, water, red spice blend packet, extra virgin olive oil
What does L.I.F.T.S. stand for? - ✔✔Listen Immediately apologize Fix it + Thank the guests Stop it from happening again. When working "expo" what do you say when calling a guest? - ✔✔Guests' name and type of pizza How often should the dine service position be check on restrooms? - ✔✔Every 10 mins What are the 5 steps for washing dishes? - ✔✔Prescrub & wash, Rinse Sanitize Air dry Store and organize What are 2 key items on the ops walk for checking expo station? - ✔✔Quality and scripting What is our service time goal from order taker to cashier? - ✔✔5 mins or less What does W.A.T.C.H. stand for? - ✔✔Walk the restaurant every 30 mins Aces in their places Talk talk talk Control line, dine, oven and dough Help where needed What do we need to do if we have any PFG/ Roma issues? - ✔✔Email PFGfollowup@blazepizza.com/ Chef Brad, Jim Bitticks, fibmo
What is the Blaze Pizzas mission statement? - ✔✔A Blaze Pizza in every community where guests can connect, create, and enjoy fast fired artisanal pizzas in an experience that's fundamentally better than traditional fast food. What are our 10 guiding principles? - ✔✔Cultivate fanatics Be passionate about quality Value the people behind the pizza Keep it simple Be prepared Play fair Be upbeat and optimistic Fire it up! Enjoy the journey Maintain a say yes philosophy What times do line checks and ops walk need to be completed? - ✔✔10am and 4pm/ every 30 mins How long does zucchini roast for? - ✔✔7 mins What 4 categories are Mystery shops based on? - ✔✔Quality Speed of service Guest service Cleanliness and facility What temp should the dough come out of the mixer? - ✔✔ 78 - 82 What equation do we use to determine water temp? - ✔✔ 150 - flour temp = water temp
How often does the Lemonade Machine need cleaning? - ✔✔Weekly How high do we stack s'more pies? - ✔✔3 high Where do we store the pepper grinder when it's not in use? - ✔✔Back of house, out of guests' view When do we use full oven procedure? - ✔✔More than 6 pizzas What is the rule of thumb when jumping into a position? - ✔✔Last in, first out (lifo) In a 5 person deployment who is best sliding to Dine or Dish? - ✔✔Dine: cashier because they already have gloves off and they always have a view of the guests. Dish: expo because they can hear "HOT" from dish What acronym do we use for floor control? - ✔✔WATCH Where can you find the parts to the lemonade machine if lost? - ✔✔Equipment and maintenance guide What are the quality indicators of over-proofed dough? - ✔✔Shiny, flat and bubbly, smelly (smell of yeast) In a 4 - 9 deployment where is the PIC located? - ✔✔Cheese and expo 2 What is the correct recipe for dusting flour? - ✔✔50% wheat flour an 50% semolina During peak periods how many pizzaolos should you staff per pizzas sold? - ✔✔# of pizzas sold per hour/ 8
What is our core demographic? - ✔✔Millennials Where can you order uniforms or replacement magnets? - ✔✔blazepizzastore.com About how long does it take to learn a station? - ✔✔30 mins Where can you find blank ops walks and line checks? - ✔✔Blaze connect When preclosing what is most important to remember? - ✔✔To not appear closed to the guests How often does the soda nozzles need to be cleaned? - ✔✔Daily How often does the smore glass cover need to be cleaned? - ✔✔Daily How often do the oven hood filters need to be cleaned? - ✔✔Weekly How often do the Parmesan shakers need to be cleaned? - ✔✔Daily What size should pressed dough be? - ✔✔12 inches What time do you want to have your opening procedures completed by? - ✔✔15 mins before opening How often do the napkin dispensers need to be cleaned? - ✔✔Weekly How often do the table legs and chairs need to be detailed? - ✔✔Monthly How often does the water filtration system need to be cleaned? - ✔✔Every 6 months
