FIVE GUYS MANAGER CERTIFICATION
PRACTICE TEST SOLVED QUESTIONS AND
VERIFIED SOLUTIONS
◉ Boxes of peanut oil can't be stacked more than _ high.
Answer: 2
◉ Cold foods must be stored between.
Answer: 33-41 *F
◉ Hot Foods must be stored above.
Answer: 140 *F or above
◉ All shelving must be _ off the ground.
Answer: 6"
◉ Forms of food contamination in a restaurant:.
Answer: Biological, Chemical, Physical
◉ food products must be stored __ inches off the floor.
Answer: 6
,◉ Temps should be taken every _ hours.
Answer: 2
◉ The proper concentration for Quat sanitizer solution is:.
Answer: 150-400 PPM
◉ Proper concentration range for Kay-5 solution is:.
Answer: 50-100 PPM
◉ Our objective is to have all prep completed by ___ to allow for
breaks and pre-shift meetings.
Answer: 10:30 AM
◉ Bacon, grilled mushrooms, and grilled onions should be
completed by _.
Answer: 10:00 AM
◉ After cooking (everything in the morning) the grill should be
cleaned and the grease trap should be emptied.
Answer: read this one again
, ◉ All milkshakes are _ ounces..
Answer: 16
◉ The consistency of a properly blended milkshake should have an
even ___ throughout.
Answer: viscocity
◉ Patty weight should be between:.
Answer: 3.5-3.7, 3.6 being ideal
◉ What are the 3 things we need to check when meat arrives to the
store?.
Answer: Temperature: 28-41 *F, Package Condition, and Pack Date:
14 days or less from pack date.
◉ Three types of "Bad" Potatoes are:.
Answer: Black, Pink, Acid-Effect
◉ What PPM should the K5 sanitizer be?.
Answer: 100 PPM
◉ Can we use our QT40 test strip to test the Kay5 solution?.
PRACTICE TEST SOLVED QUESTIONS AND
VERIFIED SOLUTIONS
◉ Boxes of peanut oil can't be stacked more than _ high.
Answer: 2
◉ Cold foods must be stored between.
Answer: 33-41 *F
◉ Hot Foods must be stored above.
Answer: 140 *F or above
◉ All shelving must be _ off the ground.
Answer: 6"
◉ Forms of food contamination in a restaurant:.
Answer: Biological, Chemical, Physical
◉ food products must be stored __ inches off the floor.
Answer: 6
,◉ Temps should be taken every _ hours.
Answer: 2
◉ The proper concentration for Quat sanitizer solution is:.
Answer: 150-400 PPM
◉ Proper concentration range for Kay-5 solution is:.
Answer: 50-100 PPM
◉ Our objective is to have all prep completed by ___ to allow for
breaks and pre-shift meetings.
Answer: 10:30 AM
◉ Bacon, grilled mushrooms, and grilled onions should be
completed by _.
Answer: 10:00 AM
◉ After cooking (everything in the morning) the grill should be
cleaned and the grease trap should be emptied.
Answer: read this one again
, ◉ All milkshakes are _ ounces..
Answer: 16
◉ The consistency of a properly blended milkshake should have an
even ___ throughout.
Answer: viscocity
◉ Patty weight should be between:.
Answer: 3.5-3.7, 3.6 being ideal
◉ What are the 3 things we need to check when meat arrives to the
store?.
Answer: Temperature: 28-41 *F, Package Condition, and Pack Date:
14 days or less from pack date.
◉ Three types of "Bad" Potatoes are:.
Answer: Black, Pink, Acid-Effect
◉ What PPM should the K5 sanitizer be?.
Answer: 100 PPM
◉ Can we use our QT40 test strip to test the Kay5 solution?.
