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