Five Guys Certification Test Questions And Answers
Latest Updates
Potatoes can be stacked _ high against a wall and _ high free-standing ANS 5,4
Boxes of peanut oil can't be stacked more than _ high ANS 2
Cold foods must be stored between ANS 33-41 *F
Hot Foods must be stored above ANS 140 *F or above
All shelving must be _ off the ground ANS 6"
Forms of food contamination in a restaurant: ANS Biological, Chemical, Physical
food products must be stored __ inches off the floor ANS 6
Temps should be taken every _ hours ANS 2
The proper concentration for Quat sanitizer solution is: ANS 150-400 PPM
Proper concentration range for Kay-5 solution is: ANS 50-100 PPM
Our objective is to have all prep completed by ___ to allow for breaks and pre-shift meetings ANS
10:30 AM
Bacon, grilled mushrooms, and grilled onions should be completed by _ ANS 10:00 AM
, After cooking (everything in the morning) the grill should be cleaned and the grease trap should be
emptied ANS read this one again
All milkshakes are _ ounces. ANS 16
The consistency of a properly blended milkshake should have an even ___ throughout ANS
viscocity
Patty weight should be between: ANS 3.5-3.7, 3.6 being ideal
What are the 3 things we need to check when meat arrives to the store? ANS Temperature: 28-41
*F, Package Condition, and Pack Date: 14 days or less from pack date.
Three types of "Bad" Potatoes are: ANS Black, Pink, Acid-Effect
What PPM should the K5 sanitizer be? ANS 100 PPM
Can we use our QT40 test strip to test the Kay5 solution? ANS No, chlorine based test-strip
How often do we rinse the spindle? ANS after every shake.
If the milkshake is coming out thick and is whipping around the spindle, what is the most likely
cause? ANS Feed tube closed, or left over sanitizer frozen into mixture
Which Mix-In does not get added to the base? ANS Coffee.
How many scoops goes into a malted milk shake? ANS ALWAYS 1.
How many strips of bacon go into a bacon shake? ANS 2
Latest Updates
Potatoes can be stacked _ high against a wall and _ high free-standing ANS 5,4
Boxes of peanut oil can't be stacked more than _ high ANS 2
Cold foods must be stored between ANS 33-41 *F
Hot Foods must be stored above ANS 140 *F or above
All shelving must be _ off the ground ANS 6"
Forms of food contamination in a restaurant: ANS Biological, Chemical, Physical
food products must be stored __ inches off the floor ANS 6
Temps should be taken every _ hours ANS 2
The proper concentration for Quat sanitizer solution is: ANS 150-400 PPM
Proper concentration range for Kay-5 solution is: ANS 50-100 PPM
Our objective is to have all prep completed by ___ to allow for breaks and pre-shift meetings ANS
10:30 AM
Bacon, grilled mushrooms, and grilled onions should be completed by _ ANS 10:00 AM
, After cooking (everything in the morning) the grill should be cleaned and the grease trap should be
emptied ANS read this one again
All milkshakes are _ ounces. ANS 16
The consistency of a properly blended milkshake should have an even ___ throughout ANS
viscocity
Patty weight should be between: ANS 3.5-3.7, 3.6 being ideal
What are the 3 things we need to check when meat arrives to the store? ANS Temperature: 28-41
*F, Package Condition, and Pack Date: 14 days or less from pack date.
Three types of "Bad" Potatoes are: ANS Black, Pink, Acid-Effect
What PPM should the K5 sanitizer be? ANS 100 PPM
Can we use our QT40 test strip to test the Kay5 solution? ANS No, chlorine based test-strip
How often do we rinse the spindle? ANS after every shake.
If the milkshake is coming out thick and is whipping around the spindle, what is the most likely
cause? ANS Feed tube closed, or left over sanitizer frozen into mixture
Which Mix-In does not get added to the base? ANS Coffee.
How many scoops goes into a malted milk shake? ANS ALWAYS 1.
How many strips of bacon go into a bacon shake? ANS 2
