Five Guys Certification Test|187
Accurate Q’s and A’s
1986 - -The first Five Guys location opens in Arlington, Virginia.
-1986-2001 - -Five Guys opens five locations around the DC metro area,
perfects their business, and starts to build a cult-like following
-2002 - -Five Guys decides DC metro-area residents shouldn't be the only
ones to experience their burgers and start to franchise in Virginia and
Maryland.
-2003 - -Five Guys sells out of franchise territory within 18 months ad starts
to open the rest of the country for franchise rights
-2003 - Present - -Five Guys continues to expand
-There are over ____ possible ways to order a burger at Five Guys - -250,000
-We use only potatoes grown above the _____ parallel, and is usually from
____ - -42nd, Idaho or Washington.
-The Five Guys are: - -Jim, Matt, Chad, Ben, Tyler (Just Make Cheeseburgers
Burnt Today)
-Potatoes can be stacked _ high against a wall and _ high free-standing - -
5,4
-Boxes of peanut oil can't be stacked more than _ high - -2
-Cold foods must be stored between - -33-41 *F
-Hot Foods must be stored above - -140 *F or above
-All shelving must be _ off the ground - -6"
-Forms of food contamination in a restaurant: - -Biological, Chemical,
Physical
-food products must be stored __ inches off the floor - -6
-Temps should be taken every _ hours - -2
-The proper concentration for Quat sanitizer solution is: - -150-400 PPM
, -Proper concentration range for Kay-5 solution is: - -50-100 PPM
-Our objective is to have all prep completed by ___ to allow for breaks and
pre-shift meetings - -10:30 AM
-Bacon, grilled mushrooms, and grilled onions should be completed by _ - -
10:00 AM
-After cooking (everything in the morning) the grill should be cleaned and
the grease trap should be emptied - -read this one again
-All milkshakes are _ ounces. - -16
-The consistency of a properly blended milkshake should have an even ___
throughout - -viscocity
-Patty weight should be between: - -3.5-3.7, 3.6 being ideal
-What are the 3 things we need to check when meat arrives to the store? - -
Temperature: 28-41 *F, Package Condition, and Pack Date: 14 days or less
from pack date.
-Three types of "Bad" Potatoes are: - -Black, Pink, Acid-Effect
-What PPM should the K5 sanitizer be? - -100 PPM
-Can we use our QT40 test strip to test the Kay5 solution? - -No, chlorine
based test-strip
-How often do we rinse the spindle? - -after every shake.
-If the milkshake is coming out thick and is whipping around the spindle,
what is the most likely cause? - -Feed tube closed, or left over sanitizer
frozen into mixture
-Which Mix-In does not get added to the base? - -Coffee.
-How many scoops goes into a malted milk shake? - -ALWAYS 1.
-How many strips of bacon go into a bacon shake? - -2
-Immediately after adding bacon into a shake, you? - -Change your gloves.
-What goes into a vanilla milkshake? - -1 pump.
Accurate Q’s and A’s
1986 - -The first Five Guys location opens in Arlington, Virginia.
-1986-2001 - -Five Guys opens five locations around the DC metro area,
perfects their business, and starts to build a cult-like following
-2002 - -Five Guys decides DC metro-area residents shouldn't be the only
ones to experience their burgers and start to franchise in Virginia and
Maryland.
-2003 - -Five Guys sells out of franchise territory within 18 months ad starts
to open the rest of the country for franchise rights
-2003 - Present - -Five Guys continues to expand
-There are over ____ possible ways to order a burger at Five Guys - -250,000
-We use only potatoes grown above the _____ parallel, and is usually from
____ - -42nd, Idaho or Washington.
-The Five Guys are: - -Jim, Matt, Chad, Ben, Tyler (Just Make Cheeseburgers
Burnt Today)
-Potatoes can be stacked _ high against a wall and _ high free-standing - -
5,4
-Boxes of peanut oil can't be stacked more than _ high - -2
-Cold foods must be stored between - -33-41 *F
-Hot Foods must be stored above - -140 *F or above
-All shelving must be _ off the ground - -6"
-Forms of food contamination in a restaurant: - -Biological, Chemical,
Physical
-food products must be stored __ inches off the floor - -6
-Temps should be taken every _ hours - -2
-The proper concentration for Quat sanitizer solution is: - -150-400 PPM
, -Proper concentration range for Kay-5 solution is: - -50-100 PPM
-Our objective is to have all prep completed by ___ to allow for breaks and
pre-shift meetings - -10:30 AM
-Bacon, grilled mushrooms, and grilled onions should be completed by _ - -
10:00 AM
-After cooking (everything in the morning) the grill should be cleaned and
the grease trap should be emptied - -read this one again
-All milkshakes are _ ounces. - -16
-The consistency of a properly blended milkshake should have an even ___
throughout - -viscocity
-Patty weight should be between: - -3.5-3.7, 3.6 being ideal
-What are the 3 things we need to check when meat arrives to the store? - -
Temperature: 28-41 *F, Package Condition, and Pack Date: 14 days or less
from pack date.
-Three types of "Bad" Potatoes are: - -Black, Pink, Acid-Effect
-What PPM should the K5 sanitizer be? - -100 PPM
-Can we use our QT40 test strip to test the Kay5 solution? - -No, chlorine
based test-strip
-How often do we rinse the spindle? - -after every shake.
-If the milkshake is coming out thick and is whipping around the spindle,
what is the most likely cause? - -Feed tube closed, or left over sanitizer
frozen into mixture
-Which Mix-In does not get added to the base? - -Coffee.
-How many scoops goes into a malted milk shake? - -ALWAYS 1.
-How many strips of bacon go into a bacon shake? - -2
-Immediately after adding bacon into a shake, you? - -Change your gloves.
-What goes into a vanilla milkshake? - -1 pump.
