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LOP Pizzaiolo Livello 1 - Cottura

by Vasco Cucini, from the Community

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Checklist per la cottura del pizzaiolo livello 1, ideale per ristoranti e pizzerie. Copre impostazioni delle diverse camere del forno, uso del preriscaldo, rotazione corretta delle pizze in base al forno, e criteri di qualità del prodotto finito: base croccante e rigida, mozzarella ben maculata, ingredienti aderenti e cottura uniforme. Utile per formazione sul lavoro, verifica competenze e standardizzazione dei processi di cucina. Include campi per sito, data, nominativi e firme di dipendente e tutor.

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With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.