Five Guys: Prep Exam | Verified Exam Questions and Answers | Latest
Updated Study Material 2026
Question:
1. We only prep for
Answer:
the current day at Five Guys
Question:
2. OUr objective is to have al prep 10:30 AM to allow for our breaks and pre-shift meetings
Answer:
completed by
Question:
3. Bacon, grilled mushrooms and by 10 AM
Answer:
grilled onions should be com-
pleted
Question:
4. After cooking bacon, grilled
onions and mushrooms
Answer:
the grill should be cleaned the grease trap should be emp-
tied
Question:
5. All prep items must be
Answer:
dated. For consistency, all labels should end at either 4 PM
or 10PM (unless different closing hours apply)
Question:
6. The received date should be
written
,Answer:
on all food products
Question:
7. The pre forecast worksheet,
forecasted sales, and/or 7-day
pre-production summary
Answer:
should be used to determine prep levels for the day
Question:
8. We prep enough bacon
Answer:
for the entire day. We use sales forecasting in the back of
house to forecast prep quantities
Question:
9. We only cook bacon.
Answer:
crispy
Question:
10. Our bacon must
held horizontally and
when dropped from a height of
14 inches.
Answer:
when stick straight out; shatter
Question:
11. We only house our prepped ba- in a fry basket
Answer:
con
, Question:
12. We place one sheet of
Answer:
bacon per layer in the fry basket. The layers must be sepa-
rated by a paper towel folded in half.
Question:
13. We cook the bacon before
Answer:
the mushrooms and onions
Question:
14. When cooking bacon during
operating hours, it is to be
cooked on the
Answer:
meat grill in the 3rd section of the grill to prevent cross
contamination
Question:
15. The shelf-life of cooked bacon
is
Answer:
one day, and it must be thrown out at the end of the day
Question:
16. set the grill to (bacon)
Answer:
400 degrees
Question:
17. Using the (bacon)
Answer:
scraper and the red spatulat, carefully flip the bacon (only flip
1-2 times)
Updated Study Material 2026
Question:
1. We only prep for
Answer:
the current day at Five Guys
Question:
2. OUr objective is to have al prep 10:30 AM to allow for our breaks and pre-shift meetings
Answer:
completed by
Question:
3. Bacon, grilled mushrooms and by 10 AM
Answer:
grilled onions should be com-
pleted
Question:
4. After cooking bacon, grilled
onions and mushrooms
Answer:
the grill should be cleaned the grease trap should be emp-
tied
Question:
5. All prep items must be
Answer:
dated. For consistency, all labels should end at either 4 PM
or 10PM (unless different closing hours apply)
Question:
6. The received date should be
written
,Answer:
on all food products
Question:
7. The pre forecast worksheet,
forecasted sales, and/or 7-day
pre-production summary
Answer:
should be used to determine prep levels for the day
Question:
8. We prep enough bacon
Answer:
for the entire day. We use sales forecasting in the back of
house to forecast prep quantities
Question:
9. We only cook bacon.
Answer:
crispy
Question:
10. Our bacon must
held horizontally and
when dropped from a height of
14 inches.
Answer:
when stick straight out; shatter
Question:
11. We only house our prepped ba- in a fry basket
Answer:
con
, Question:
12. We place one sheet of
Answer:
bacon per layer in the fry basket. The layers must be sepa-
rated by a paper towel folded in half.
Question:
13. We cook the bacon before
Answer:
the mushrooms and onions
Question:
14. When cooking bacon during
operating hours, it is to be
cooked on the
Answer:
meat grill in the 3rd section of the grill to prevent cross
contamination
Question:
15. The shelf-life of cooked bacon
is
Answer:
one day, and it must be thrown out at the end of the day
Question:
16. set the grill to (bacon)
Answer:
400 degrees
Question:
17. Using the (bacon)
Answer:
scraper and the red spatulat, carefully flip the bacon (only flip
1-2 times)
