Top Mark Questions and Correct Verified Answers
Five Guys Certification Test Questions
and Correct Verified Answers
Potatoes can be stacked _ high against a wall and _ high free-standing
✓ 5,4
Boxes of peanut oil can't be stacked more than _ high
✓ 2
Cold foods must be stored between
✓ 33-41 *F
Hot Foods must be stored above
✓ 140 *F or above
All shelving must be _ off the ground
✓ 6"
Forms of food contamination in a restaurant:
✓ Biological, Chemical, Physical
Top Mark !!!
, Top Mark Questions and Correct Verified Answers
food products must be stored __ inches off the floor
✓ 6
Temps should be taken every _ hours
✓ 2
The proper concentration for Quat sanitizer solution is:
✓ 150-400 PPM
Proper concentration range for Kay-5 solution is:
✓ 50-100 PPM
Our objective is to have all prep completed by ___ to allow for breaks and pre-shift
meetings
✓ 10:30 AM
Bacon, grilled mushrooms, and grilled onions should be completed by _
✓ 10:00 AM
After cooking (everything in the morning) the grill should be cleaned and the grease
trap should be emptied
Top Mark !!!
, Top Mark Questions and Correct Verified Answers
✓ read this one again
All milkshakes are _ ounces.
✓ 16
The consistency of a properly blended milkshake should have an even ___ throughout
✓ viscocity
Patty weight should be between:
✓ 3.5-3.7, 3.6 being ideal
What are the 3 things we need to check when meat arrives to the store?
✓ Temperature: 28-41 *F, Package Condition, and Pack Date: 14 days or less from
pack date.
Three types of "Bad" Potatoes are:
✓ Black, Pink, Acid-Effect
What PPM should the K5 sanitizer be?
✓ 100 PPM
Top Mark !!!
Five Guys Certification Test Questions
and Correct Verified Answers
Potatoes can be stacked _ high against a wall and _ high free-standing
✓ 5,4
Boxes of peanut oil can't be stacked more than _ high
✓ 2
Cold foods must be stored between
✓ 33-41 *F
Hot Foods must be stored above
✓ 140 *F or above
All shelving must be _ off the ground
✓ 6"
Forms of food contamination in a restaurant:
✓ Biological, Chemical, Physical
Top Mark !!!
, Top Mark Questions and Correct Verified Answers
food products must be stored __ inches off the floor
✓ 6
Temps should be taken every _ hours
✓ 2
The proper concentration for Quat sanitizer solution is:
✓ 150-400 PPM
Proper concentration range for Kay-5 solution is:
✓ 50-100 PPM
Our objective is to have all prep completed by ___ to allow for breaks and pre-shift
meetings
✓ 10:30 AM
Bacon, grilled mushrooms, and grilled onions should be completed by _
✓ 10:00 AM
After cooking (everything in the morning) the grill should be cleaned and the grease
trap should be emptied
Top Mark !!!
, Top Mark Questions and Correct Verified Answers
✓ read this one again
All milkshakes are _ ounces.
✓ 16
The consistency of a properly blended milkshake should have an even ___ throughout
✓ viscocity
Patty weight should be between:
✓ 3.5-3.7, 3.6 being ideal
What are the 3 things we need to check when meat arrives to the store?
✓ Temperature: 28-41 *F, Package Condition, and Pack Date: 14 days or less from
pack date.
Three types of "Bad" Potatoes are:
✓ Black, Pink, Acid-Effect
What PPM should the K5 sanitizer be?
✓ 100 PPM
Top Mark !!!
