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FIVE GUYS CERTIFICATION QUESTIONS AND
CORRECT DETAILED ANSWERS |ALREADY
GRADED A+ LATEST UPDATE | 2024-2025
Temp for Sanitizer?
Ans
65F-85F
Why do potatoes become pink? And what to do?
Ans
Didn't soak in water long enough. Re-soak for 15 min
Why do potatoes become black? And what to do?
Ans
Out of water too long, throw away
What's the acid effect on potatoes and why does it happen? What's the
appropriate action?
Ans
TestTrackers: Unlock Your Exam Potential! | Quality Practice Materials | Boost Your Confidence
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, o Thank You for Choosing Us! o Resources & Updates: [Testtrackers - Stuvia
o © 2024 TestTrackers
o Customer Support: [+254707240657]
US]
o Your Success is Our Mission!
In water after 20 hours. Discard entire bucket.
What's SSS in the Fry Calibration?
Ans
Stays in the skin, Soft interior, slight restistance
What's DSL in the Fry Calibration?
Ans
Dull, soft, limp
How long can final cooks stay in the dump station (fries)?
Ans
A maximum 5 minutes
Between what temps should food be stored?
Ans
33F-41F
What temp should hot foods be stored above?
TestTrackers: Unlock Your Exam Potential! | Quality Practice Materials | Boost Your Confidence
Today!
o © 2024 TestTrackers
o Customer Support: [+254707240657]
US]
o Your Success is Our Mission!
FIVE GUYS CERTIFICATION QUESTIONS AND
CORRECT DETAILED ANSWERS |ALREADY
GRADED A+ LATEST UPDATE | 2024-2025
Temp for Sanitizer?
Ans
65F-85F
Why do potatoes become pink? And what to do?
Ans
Didn't soak in water long enough. Re-soak for 15 min
Why do potatoes become black? And what to do?
Ans
Out of water too long, throw away
What's the acid effect on potatoes and why does it happen? What's the
appropriate action?
Ans
TestTrackers: Unlock Your Exam Potential! | Quality Practice Materials | Boost Your Confidence
Today!
, o Thank You for Choosing Us! o Resources & Updates: [Testtrackers - Stuvia
o © 2024 TestTrackers
o Customer Support: [+254707240657]
US]
o Your Success is Our Mission!
In water after 20 hours. Discard entire bucket.
What's SSS in the Fry Calibration?
Ans
Stays in the skin, Soft interior, slight restistance
What's DSL in the Fry Calibration?
Ans
Dull, soft, limp
How long can final cooks stay in the dump station (fries)?
Ans
A maximum 5 minutes
Between what temps should food be stored?
Ans
33F-41F
What temp should hot foods be stored above?
TestTrackers: Unlock Your Exam Potential! | Quality Practice Materials | Boost Your Confidence
Today!