FIVE GUYS CERTIFICATION TEST QUESTIONS WITH 100% SOLVED ANSWERS

FIVE GUYS CERTIFICATION TEST QUESTIONS WITH 100% SOLVED ANSWERS Check the packaging on the meat, the vacuum seal should be ____ and the bags should not be _____. - Answer-intact, bloated. If meat reaches the freeze-by-date at FIVE GUYS, it must be ____. - Answer-thrown out. It should take 2 people __ minutes or less to prep a box of meat. - Answer-10 For any combinations of _ mix-ins, half the standard portion amount. - Answer-2 For any combinations of _ mix-ins or more, 1/4 the amount. - Answer-3 The portion amount for ___, ___, and ____ should never change - Answer-Double Stuf, Coffee, Malted Milk, and Bacon. Minimum portion for Oreo Pieces is __ spoon, regardless of mix-in quality. - Answer-1 Minimum portion for chocolate and fudge is ___ pump, regardless of the mix-in quality. - Answer-1/2 Gloves must be changed after bacon is crushed for a bacon shake. - Answer-read this one again 1 box of base mix makes approximately ___ milkshakes, 1 case making approximately ___. - Answer-25, 50 Strawberries, bananas, cherry mix, and whipped cream must be held at a temp of _____ - _____ - Answer-33-41*F Oreo Creme can be stored at ___ without compromise to the product, however, it must be stored in the walk in after 12 hours. - Answer-70*F ____ and _____ must be stored in the walk-in nightly. - Answer-Whip Cream, Coffee Extract. FIVE GUYS _____ is the only component of the Five Guys burger that cannot be purchased at any local store. - Answer-bread The bread is a ____blend that does not contain any additives or preservatives. - Answer-proprietary All bread comes ____ from our bakeries. - Answer-bread Five Guys does not permit bread to be ___ or ___. - Answer-refrigerated, frozen. All bread ordering is done through the ___. - Answer-Five Guys Foods Management System, Orders can be placed up to ___ in advance and can be changed until the ordering deadlines listed for the store's assigned bakery. - Answer-14 Bread has a shelf-life of _ days from the date of arrival. - Answer-5 If a store runs out of bread, the district manager must be notified immediately. The district manager will check the stores nearby for bread supply until the next delivery arrives. If no nearby store can supply bread, then the store will have to close. - Answer-read this again, question on test for sure. Toasted buns ready for use may only be stacked ___ high on the bun rack - Answer-4 Dress _ order at a time - Answer-1 The adjective that best describes our finished burger is _____. - Answer-"glistening" Cook the burgers at ____, although it is adjustable to up to ___ if the grill is not calibrated correctly, - Answer-350-400*F If the raw patty does not ___ when you place it on the grill, the grill isn't hot enough. - Answer-sizzle. Place initial patties in rows _ high, ( _ high for high-volume situations ) - Answer-4,5 The purpose of evening out the patties is to _______ so the patties can cook evenly. - Answer-break the seal Generally, we flip the patties _ to _ times during the cooking process - Answer-2,4 Burger patties should be cooked to an internal temperature of __ - Answer-160*F Any burger that isn't perfect should be __ - Answer-thrown in the trash. It isn't acceptable to save unused cooked burgers on the grill for the customer. - Answer-reread this one Always dress the ___ side of the bowl first. - Answer-right The fries must be cooked in a _ stage process, never cook the fries straight through. - Answer-3 We do not cook _ fries. - Answer-crispy. Shake the fries throughout the cooking process, and shake them at least _ times when they're done. - Answer-15 Cooked fries can only sit in the fry dump station for a max of __ minutes. - Answer-5 It is important to never have empty baskets it will eventually cause a ____ on the fry station. - Answer-bottleneck. Never ___ the burgers when wrapping them. - Answer-roll Never bag ___ orders. - Answer-incomplete The general rule for napkins is __ per burger. - Answer-2 Customer complaints are opportunities to create a ___ for life. - Answer-customer. Remakes always take ___. - Answer-priority. The potato board should provide the __, ___, and ___ where the potatoes were grown. - Answer-city, state, and farm. The weekly ___ ___ has important information and should be posted int he back of the house each week - Answer-Patty Press Each store must have at least __ boxes of peanuts, at least 3/4 full at all times. - Answer-2 Potatoes and peanuts in the dining room should be no less than __ rows high to show our customers that we are ready for business. - Answer-two