Five Guys Manager Test
1. K5 Range ans 50 - 100
2. Sink PPM ans 150 - 400
3. Cut Potatoes Temp ans 32 - 55 degrees
4. Shake Mix Temp ans 30 - 40 degrees
5. Strawberry Mix Temp ans 20 - 41 degrees
6. Grilled Onions Temp ans 140 - 212 degrees
7. Grilled Mushrooms Temp ans 140 - 212 degrees
8. Tomatoes Temp ans 20 - 41 degrees
9. Sliced Cheese Temp ans 20 - 41 degrees
10. Cooked Burger Patty Temp ans 160 - 212 degrees
11. Raw Hot Dog Temp ans 20 - 41 degrees
12. Raw Burger Patty Temp ans 20 - 41 degrees
13. Employees exhibiting symptoms of food-borne illness should be ans
Excluded from the restaurant
14. Cold potentially hazardous foods need to be stored between and
ans 33F, 41F
15. Pre-cooked fries should sit and rest for at least how many minutes ans 2
1/2
16. Approximately how many ounces should a balled patty weigh? ans 3.6
ounces
17. Food should be stored away from the walls and at least ____ off the floor. an
6
inches
18. It is acceptable to prep in advance for more than one day. True or False?
ans -
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, Five Guys Manager Test
False
19. It is okay to leave entrances unlocked during prep or closing as long as
nobody is around outside. True or False? ans False
20. Boxes of peanuts should be at least ___ full ans 3/4
21. What is the proper concentration range for the Quat Sanitizer solution?
ans -
150 - 400 PPM
22. Which of the following should never be used to put out a grease fire? ans
Water
23. You should start watching for the acid effect once potatoes have been
soaking for hours. ans 20
24. What is the best way to describe the Five Guys approach to food cost? ans
We manage food cost in the back of the house, but not between us and
customers
25. Burgers should be out with the patty press one time only. ans Evene
26. Hood vents should be taken down and washed ans Daily
27. When cooking a hamburger, how many times should you even out the
patty? ans 1
28. If the grill needs to be adjusted above or below 350F to cook a patty
correctly, what is most likely the issue? ans The grill is out of calibration
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, Five Guys Manager Test
29. It is possible to follow First In, First Out (FIFO) if food is not labeled
accurately. True or False? ans False
30. Patties should be smashed into groups of and stacked a total of
patties high. ans 1,6
31. Floor cleaner should be mixed with water. ans Cold
32. Which two certificates are all Five Guys managers required to have? ans
Qual- ity control, food safety
33. What is the primary reason for toasting the buns golden brown? ans To
prevent the bun from becoming soggy
34. The temperature of water for cut fries should not rise above . ans 55F
35. Free-standing potatoes can be stacked a maximum of bags high and
potatoes against a wall can be stacked a maximum of bags high. ans 4,
5
36. The primary purpose of the shift change is to . ans Set the next shift
up for success.
37. How much bread should you always have in stock in case a delivery is
delayed? ans Enough to get you through to the next delivery date
38. We don't allow bags of bread to be stacked on top of each other primarily
because the bread . ans is fragile
39. Quarterly late-night secret shops also known as phantom shops are look-
ing for the same items as regular shoppers in addition to signs of . ans
Early closing
40. The for a perfect Five Guys fry can change from shift to shift. an
Color
41. The three main items that must be included on a product issue form
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1. K5 Range ans 50 - 100
2. Sink PPM ans 150 - 400
3. Cut Potatoes Temp ans 32 - 55 degrees
4. Shake Mix Temp ans 30 - 40 degrees
5. Strawberry Mix Temp ans 20 - 41 degrees
6. Grilled Onions Temp ans 140 - 212 degrees
7. Grilled Mushrooms Temp ans 140 - 212 degrees
8. Tomatoes Temp ans 20 - 41 degrees
9. Sliced Cheese Temp ans 20 - 41 degrees
10. Cooked Burger Patty Temp ans 160 - 212 degrees
11. Raw Hot Dog Temp ans 20 - 41 degrees
12. Raw Burger Patty Temp ans 20 - 41 degrees
13. Employees exhibiting symptoms of food-borne illness should be ans
Excluded from the restaurant
14. Cold potentially hazardous foods need to be stored between and
ans 33F, 41F
15. Pre-cooked fries should sit and rest for at least how many minutes ans 2
1/2
16. Approximately how many ounces should a balled patty weigh? ans 3.6
ounces
17. Food should be stored away from the walls and at least ____ off the floor. an
6
inches
18. It is acceptable to prep in advance for more than one day. True or False?
ans -
1/
16
, Five Guys Manager Test
False
19. It is okay to leave entrances unlocked during prep or closing as long as
nobody is around outside. True or False? ans False
20. Boxes of peanuts should be at least ___ full ans 3/4
21. What is the proper concentration range for the Quat Sanitizer solution?
ans -
150 - 400 PPM
22. Which of the following should never be used to put out a grease fire? ans
Water
23. You should start watching for the acid effect once potatoes have been
soaking for hours. ans 20
24. What is the best way to describe the Five Guys approach to food cost? ans
We manage food cost in the back of the house, but not between us and
customers
25. Burgers should be out with the patty press one time only. ans Evene
26. Hood vents should be taken down and washed ans Daily
27. When cooking a hamburger, how many times should you even out the
patty? ans 1
28. If the grill needs to be adjusted above or below 350F to cook a patty
correctly, what is most likely the issue? ans The grill is out of calibration
2/
16
, Five Guys Manager Test
29. It is possible to follow First In, First Out (FIFO) if food is not labeled
accurately. True or False? ans False
30. Patties should be smashed into groups of and stacked a total of
patties high. ans 1,6
31. Floor cleaner should be mixed with water. ans Cold
32. Which two certificates are all Five Guys managers required to have? ans
Qual- ity control, food safety
33. What is the primary reason for toasting the buns golden brown? ans To
prevent the bun from becoming soggy
34. The temperature of water for cut fries should not rise above . ans 55F
35. Free-standing potatoes can be stacked a maximum of bags high and
potatoes against a wall can be stacked a maximum of bags high. ans 4,
5
36. The primary purpose of the shift change is to . ans Set the next shift
up for success.
37. How much bread should you always have in stock in case a delivery is
delayed? ans Enough to get you through to the next delivery date
38. We don't allow bags of bread to be stacked on top of each other primarily
because the bread . ans is fragile
39. Quarterly late-night secret shops also known as phantom shops are look-
ing for the same items as regular shoppers in addition to signs of . ans
Early closing
40. The for a perfect Five Guys fry can change from shift to shift. an
Color
41. The three main items that must be included on a product issue form
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