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All Star Test > All Star Test > Flashcards

All Star Test Flashcards

1
Q

What are the steps in the routine ‘organize tickets’?

A
  1. Review ticket
  2. Stage ticket

This routine is essential for ensuring that orders are correctly prepared and prioritized.

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2
Q

What are the steps in the routine ‘point’?

A
  1. Identify customer
  2. Start order
  3. Start Entree

This process helps streamline the ordering experience for customers.

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3
Q

How do you fill out a MTP ticket?

A

Include: sauces O/T or O/S, Name, pizza number, (H) here or (TG) to go, circle if applicable, one ticket per item

Properly filling out the MTP ticket is crucial for accurate order processing.

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4
Q

What points do you need to include in your script when greeting a customer at Point?

A

Genuine Greeting, Have you ever been to Mod Before? Explain the process if no, fill out the ticket, offer a side (salads or CGB)

A warm greeting and information help in enhancing customer satisfaction.

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5
Q

Do you offer all the sauces?

A

No, only ‘would you like red sauce and mozz’

Limiting sauce options simplifies the decision-making process for customers.

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6
Q

How much red sauce is used and how much of a crust is left?

A

1 oz ladle full, spread out to about a thumbnail away

This technique ensures an even distribution of sauce without overwhelming the crust.

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7
Q

How many zigs and zags?

A

7 Zig-Zags for mod, 4 Zig-zags for Mini

Correct zig-zag application is critical for the appearance and flavor of the pizza.

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8
Q

What is the correct mozzarella portioning, and how often do we use the spoodle?

A

2.4 oz level spoodle, ½ spoodle for minis; we use it all of the time for every pizza!

Consistent portioning helps maintain quality and customer expectations.

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9
Q

What items get numbers?

A

Everything except MPS!

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10
Q

What are the steps in the routine ‘Assemble’?

A
  1. Add toppings
  2. Complete entree
  3. Stage order
  4. Reset
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11
Q

How do we build a pizza?

A

Build the toppings from the outside in, flat means first, ensuring even distribution.

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12
Q

How do we properly portion toppings?

A

‘Paw full’ effect rather than handfuls. Use three fingers for regular portions, two fingers for minis.

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13
Q

What do we use Pod 2 for, and what do we use Pod 1 for?

A

Pod 2 is in house only; Pod 1 is for in house and online orders.

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14
Q

How do we portion toppings for our salads?

A

Mini- half a tong full
MOD- 1 tong full
Mega- 2 tong full

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15
Q

How much dressing goes on salads?

A

Mini- One swirl
MOD- 2 swirls
Mega- 4 swirls

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16
Q

Explain the process for ‘here’ vs ‘OLO’ salads.

A

All salads are mixed in the metal mixing bowl; for here, it depends on if they want their sauces mixed in or on the side.

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17
Q

17.What are the steps to the routine “tender”

A
  1. Ask for order
    2.offer side items
    3.gather payment
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18
Q

What is the script we use with customers at POS?

A

The specific script is not provided, but it is used at the Point of Sale.

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19
Q

How many points can customers earn in the Mo Loyal Program?

A

Customers can earn up to 10 points for signing up.

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20
Q

What rewards can customers receive for their points?

A

Free delivery and 150 points for a free pizza/salad.

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21
Q

What are some ways customers can redeem points for their purchase?

A

Scanning in their app while at a redemption promo in 7 days, scanning their receipt.

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22
Q

What is the proper process for selling alcohol?

A

Must have a valid permit, all purchasers must show valid ID, squad members must handle their own IDs, and the bottle must be opened.

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23
Q

What should you do if unsure about selling alcohol?

A

Ask the captain or store coach/GM.

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24
Q

What should a flex position prioritize when handling POS and Lobby?

A

Always prioritize the register, do lobby tasks in between each customer.

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25
Q

What are the steps in the routine ‘Cook Pizza’?

A
  1. Load pizza
  2. Flop test
  3. Unload pizza
  4. Tend pizzas
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26
Q

What are the qualities of a properly cooked pizza?

A

Leopard print pattern, evenly distributed toppings, golden edges, melted cheese, passes the flop test.

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27
Q

What is the maximum number of pizzas that should go in the oven?

A

12 pizzas, minis count as a ½ pizza.

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28
Q

What temperature should the oven be set to?

A

540 F.

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29
Q

What is the cooking pattern used for pizzas in the oven with Earthstone (Single Flame)?

A

Loading in farthest from the flame in order, move pizza from low heat to high and vice versa.

Answers may vary.

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30
Q

What is the maximum number of pizzas that should go in the oven with Earthstone (Single Flame)?

A

12 pizzas, minis count as a ½ pizza.

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31
Q

What temperature should the Earthstone (Single Flame) oven be at?

A

680 F.

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32
Q

What is the cooking pattern used for pizzas in the oven with Earthstone (Dual Flame)?

A

Loading in farthest from the flame in order, move pizza from low heat to high and vice versa.

Answers may vary.

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33
Q

What is the maximum number of pizzas that should go in the oven with Earthstone (Dual Flame)?

A

15 pizzas, minis count as a ½ pizza.

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34
Q

What temperature should the Earthstone (Dual Flame) oven be at?

A

680 F.

35
Q

How do you properly clean the oven at night?

A

Wipe down oven face/surfaces, Brush out all oven debris, Use damp towel to wipe down oven stone bed.

36
Q

What is the Oven Thermal Heating Process for fire deck ovens?

A

Blast oven to 5 at closing until reaches 600 or leave.

For both other ovens: Set temperature to 850, place doors at 45 degree angles, allow to cool, turn off, when leaving reset to 700 and turn off.

37
Q

What is the difference between Cooking Flame vs. Hot Flame?

A

Cooking flames help cook and give color to your pizza, and Hot flames help control temperature of the oven.

38
Q

How often should you rotate pizzas?

A

1-2 pizzas rotate once, 3-9 pizzas 2-3 rotations, 10+ pizzas 3-4 rotations.

39
Q

When should you pop bubbles on your pizza

A

When the bubble is larger than a silver dollar

40
Q

What are the steps to the routine ‘stage’?

A
  1. Gather tickets
  2. Set up boxes or plates

Steps to prepare for the delivery of pizzas.

41
Q

What are the steps to the routine ‘deliver’?

A
  1. Place pizza
  2. Remove number
  3. Finish
  4. Hand off

Steps for delivering the pizza to the customer.

42
Q

What are the steps to the routine ‘package digital order’?

A
  1. Review summary ticket
  2. Gather entree
  3. Complete order

Steps to package orders made through digital platforms.

43
Q

Why do we land the pizzas in the landing zone?

A

The air under the pizza allows the pizza to finish cooking and becomes firm

Ensures optimal texture and quality of the pizza.

44
Q

Which sauces do we swirl/zig-zag/dollop?

A

Swirl: Ranch, Sri-rancha, BBQ
Zag: Pesto, Fig, Buffalo, Honey
Dollops: Red, tc

Different techniques for applying sauces to pizzas.

45
Q

What are the 4 S’s of Expo?

A

Slice, Sauce, Serve, Smile

Key principles to follow during the expo process.

46
Q

When should we change the cutter?

A

Have 2 cutters, one for gluten free crusts and the other for all other pizzas, have up cutters for allergies or special requests

Ensures food safety and prevents cross-contamination.

47
Q

What is the proper way to cook-spo? What are the steps for this (in order)?

A
  1. Load pizza
  2. Flop test
  3. Unload pizza
  4. Tend pizzas
  5. Gather tickets
  6. Set up boxes or plates
  7. Place pizza
  8. Remove number
  9. Finish
  10. Hand off
  11. Review summary
  12. Gather entree
  13. Complete order

Detailed process for cooking pizzas efficiently.

48
Q

What are the steps to the routine ‘Dough Pressing’?

A
  1. Adjust thickness setting
  2. Grab dough
  3. Press dough
  4. Place on disk
  5. Rest
    ## Footnote

Procedure to prepare dough for pizza making.

49
Q

What is the proofing process?

A

Causing the dough to expand, creating the flavor

The yeast activates, releasing chemicals that help the dough rise.

50
Q

What temperature should the Cuppone dough press be set at? Lm

A

540

The specific temperature is not provided in the text.

51
Q

What are the signs dough is past its use point?

A

Over 60, air pockets, over proofed, yellowing and dry

These signs indicate that the dough should not be used.

52
Q

How long can dough be out of the walk-in for before using?

A

Up to 4 hours

In the flour for no more than 5 mins, 3 mins rest, on the shelf for up to 15 mins.

53
Q

What is the proper size of a mini dough?

A

4 circles in all the way around the screen

Mod dough is all the way out to the edges, and mega is the same just thick crust.

54
Q

When should dough pull be done?

A

In the middle of the day as a part of mid days 2-4pm, and at night when closing 7pm-10pm

This timing ensures freshness and availability.

55
Q

What are the steps to the routine ‘Makeline replenish’?

A
  1. Gather pans
  2. Replace items

This routine helps maintain an organized and efficient workspace.

56
Q

What would the flex position prioritize if they were handling dough and makeline replenish?

A

Prioritizing dough and doing makeline replenish when there are more than 5 dough skins for each pod

This ensures that the dough is managed effectively.

57
Q

When do we check for expired products?

A

Every day before creating our prep list, or at night before close

Regular checks help maintain food safety and quality.

58
Q

What items are false bottoms used for?

A

Salad greens

False bottoms help in keeping salad greens fresh and separated from other items.

59
Q
  1. When are cut gloves cleaned
A

After use

60
Q
  1. What is “the mod way”?
A

A book that hangs above the prep table with all prep procedures in it

61
Q
  1. What procedure gets washed
A

Basil,Rosemary,Mushrooms,tomatoes,Cucumbers, and Green peppers

62
Q
  1. What is a FIFO
A

First in First out

63
Q
  1. What items should be throughly washed at the end of prep
A

Knives,cutting boards,slicer,dicer,can opener,strainer

64
Q
  1. Out of all of the zones, what zones are meant to stay put and which ones can flex?
A

Oven and makeline are meant to stay put while squad support and customer support are meant to float around to help support where needed

65
Q
  1. What temperature should the ingredients in the makeline be under?
A

41F

66
Q
  1. Where can you find all of the standards?
A

The Playbook!

67
Q
  1. What do you do if you have a fly pie?
A

Remake the pizza as fast as you can, apologize to customer

68
Q
  1. How often should sanitizer buckets be changed?
A

Every 2 hours

69
Q
  1. What is the correct PPM sanitizer should be at?
A

200 - 300 PPM

70
Q
  1. How often are makeline tools rotated?
A

Every 4 hours

71
Q
  1. How often should you wash your hands?
A

Every time you change gloves.

72
Q
  1. What are table touches and how often should they be done?.
A

Table touches are checking in on tables in the lobby, asking how the food was, if you can get them a box etc This should be done during a lobby check.

73
Q
  1. What are the Four G’s?
A

Grit Growth Generosity Gratitude

74
Q
  1. Grit:
A

to lead with courage, passion, and perseverance.

75
Q

76B. Generosity:

A

To serve others.

76
Q

76C. Gratitude:

A

to be positive, optimistic, and grateful

77
Q
  1. Which is your favorite G and why?
A
78
Q
  1. How do you apply the Four G’s in your store
A
79
Q
  1. What is our 4 1/2 G and what does it mean?
A

Grace: compassion and understanding in the face of adversity.

80
Q

80A. What are the five Core Beliefs?

A

People before pizza: We make pizza to serve people!

81
Q

81B. What do each of the Core Beliefs mean?

A

We build bridges.
“We are about building people up, not tearing them down… . Bridges provide a second chance connecting people from where they are to where they want to be” (p.52).

82
Q

81C. What do each of the Core Beliefs

A

Wide boulevards and high curbs.
“We have our curbs (our beliefs), but the boulevard also allows plenty of room for individuality).

83
Q

81D. What do each of the Core Beliefs mean?

A

Performance counts:
“There is no purpose without performance

84
Q

81E. What do each of the Core Beliefs mean

A

It’s a beautiful day, dream big and enjoy the journey.
“We only get one chance so why not make the most of it.

All Star Test (1 decks)

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