Top Mark Questions and Correct Verified Answers
Five Guys Certification Questions and
Correct Verified Answers
Temp for Sanitizer?
✓ 65F-85F
Why do potatoes become pink? And what to do?
✓ Didn't soak in water long enough. Re-soak for 15 min
Why do potatoes become black? And what to do?
✓ Out of water too long, throw away
What's the acid effect on potatoes and why does it happen? What's the appropriate
action?
✓ In water after 20 hours. Discard entire bucket.
What's SSS in the Fry Calibration?
✓ Stays in the skin, Soft interior, slight restistance
What's DSL in the Fry Calibration?
Top Mark !!!
, Top Mark Questions and Correct Verified Answers
✓ Dull, soft, limp
How long can final cooks stay in the dump station (fries)?
✓ A maximum 5 minutes
Between what temps should food be stored?
✓ 33F-41F
What temp should hot foods be stored above?
✓ 140F
What are the six pathogens?
✓ Shigellosis, Salmonella, Salmonella (non-Typhoidal), E. Coli, Hepatitis A, and
Norovirus
What are (and explain) the two bacon tests.
✓ Our bacon must stick straight out when held horizontally and shatter when
dropped from a height of 14 inches. (at least 3 pieces)
Quat sanitizer ppm?
Top Mark !!!
Five Guys Certification Questions and
Correct Verified Answers
Temp for Sanitizer?
✓ 65F-85F
Why do potatoes become pink? And what to do?
✓ Didn't soak in water long enough. Re-soak for 15 min
Why do potatoes become black? And what to do?
✓ Out of water too long, throw away
What's the acid effect on potatoes and why does it happen? What's the appropriate
action?
✓ In water after 20 hours. Discard entire bucket.
What's SSS in the Fry Calibration?
✓ Stays in the skin, Soft interior, slight restistance
What's DSL in the Fry Calibration?
Top Mark !!!
, Top Mark Questions and Correct Verified Answers
✓ Dull, soft, limp
How long can final cooks stay in the dump station (fries)?
✓ A maximum 5 minutes
Between what temps should food be stored?
✓ 33F-41F
What temp should hot foods be stored above?
✓ 140F
What are the six pathogens?
✓ Shigellosis, Salmonella, Salmonella (non-Typhoidal), E. Coli, Hepatitis A, and
Norovirus
What are (and explain) the two bacon tests.
✓ Our bacon must stick straight out when held horizontally and shatter when
dropped from a height of 14 inches. (at least 3 pieces)
Quat sanitizer ppm?
Top Mark !!!