FIVE GUYS CERTIFICATION QUESTIONS AND
ANSWERS
Temp for Sanitizer? - Answers- 65F-85F
Why do potatoes become pink? And what to do? - Answers- Didn't soak in water long
enough. Re-soak for 15 min
Why do potatoes become black? And what to do? - Answers- Out of water too long,
throw away
What's the acid effect on potatoes and why does it happen? What's the appropriate
action? - Answers- In water after 20 hours. Discard entire bucket.
What's SSS in the Fry Calibration? - Answers- Stays in the skin, Soft interior, slight
restistance
What's DSL in the Fry Calibration? - Answers- Dull, soft, limp
How long can final cooks stay in the dump station (fries)? - Answers- A maximum 5
minutes
Between what temps should food be stored? - Answers- 33F-41F
How long should a precook take? - Answers- About 2 1/2 minutes (or slight change in
color)
How long can you let a precook cool? - Answers- 2 1/2 minutes to up to 2 hours
What should be done before dropping a precook to be a final cook? - Answers- Shake
basket a tad to loosen up the fries so that they don't stick together
What should be done periodically to a basket that is in a final cooking process? -
Answers- Shake basket periodically so that the fries cook evenly
What do extra fries have to be thrown out? - Answers- After 5 minutes
What should you do after wiping debris off your fry station using a bar towel? -
Answers- Change your gloves.
How deep should the cut be when checking if a burger patty is done? - Answers-
Quarter of an inch.
When prepping bacon, how long should the paper stay on top of it? What's the point? -
Answers- About 30 seconds. So that the bacon doesn't curl up and cooks evenly
ANSWERS
Temp for Sanitizer? - Answers- 65F-85F
Why do potatoes become pink? And what to do? - Answers- Didn't soak in water long
enough. Re-soak for 15 min
Why do potatoes become black? And what to do? - Answers- Out of water too long,
throw away
What's the acid effect on potatoes and why does it happen? What's the appropriate
action? - Answers- In water after 20 hours. Discard entire bucket.
What's SSS in the Fry Calibration? - Answers- Stays in the skin, Soft interior, slight
restistance
What's DSL in the Fry Calibration? - Answers- Dull, soft, limp
How long can final cooks stay in the dump station (fries)? - Answers- A maximum 5
minutes
Between what temps should food be stored? - Answers- 33F-41F
How long should a precook take? - Answers- About 2 1/2 minutes (or slight change in
color)
How long can you let a precook cool? - Answers- 2 1/2 minutes to up to 2 hours
What should be done before dropping a precook to be a final cook? - Answers- Shake
basket a tad to loosen up the fries so that they don't stick together
What should be done periodically to a basket that is in a final cooking process? -
Answers- Shake basket periodically so that the fries cook evenly
What do extra fries have to be thrown out? - Answers- After 5 minutes
What should you do after wiping debris off your fry station using a bar towel? -
Answers- Change your gloves.
How deep should the cut be when checking if a burger patty is done? - Answers-
Quarter of an inch.
When prepping bacon, how long should the paper stay on top of it? What's the point? -
Answers- About 30 seconds. So that the bacon doesn't curl up and cooks evenly
