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Five Guys Quiz – Questions & Detailed Solutions
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Five Guys Quiz – Questions & Detailed Solutions
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Five Guys Quiz – Questions & Detailed SolutionsThe temperature of potentially hazardous foods should be taken every _____
hours.
A) 2
B) 3
C) 4
D) 5 Right Ans - A) 2
Approximately how long does it take a food safety auditor to complete an
audit?
A) 1 hour
B) 2 hours
C) 3 hours
D) 4 hours Right Ans - B) 2 hours
Cashiers should repeat the order back to the customer before completing the
order.
A) True
B) False Right Ans - A) True
Final cooked fries should be cooked until they are ____ on the outside and like
a _____ potato on the inside.
A) Hard, baked
B) Firm, mashed
C) Crispy, mashed
D) Firm, baked Right Ans - B) Firm, mashed
In the morning if the fryers or grills will not turn on you should ____.
A) Make sure the power cord is fully plugged in.
B) Makes sure the drain valve is fully closed
C) Make sure the gas hose is properly connected
D) All of the above Right Ans - D) All of the above
What is the name of the weekly newsletter that contains Five Guys news and
potato board information?
A) Patty Press
B) Extra Scoop
C) District Update
,D) District Scoop Right Ans - A) Patty Press
How many times per year will stores receive food safety audits?
A) 1
B) 2
C) 3
D) 4 Right Ans - D) 4
If a customer insists on a rare burger you should ____.
A) Give it to them if they are certain that's what they want
B) Give them a slightly undercooked burger
C) Ask them to try one the Five Guys way, on the house Right Ans - C) Ask
them to try one the Five Guys way, on the house
Fries should sit on the racks or above the oil until they appear ____, _____, and
______.
A) Dull, soft, limp
B) Golden, smooth, soft
C) Hard, smooth, transparent
D) Mushy, golden, firm Right Ans - A) Dull, soft, limp
During morning prep, when should stores start cutting the potatoes?
A) By 9:00 AM
B) By 9:30 AM
C) First thing in the morning
D) First thing in the morning, but only if no potatoes are left from the previous
shift Right Ans - C) First thing in the morning
When cooking burgers on section one of the grill you should wait for the edges
to turn ____.
A) Gray
B) Black
C) Bloody
D) Brown Right Ans - A) Gray
Check the boxes nest to tasks you are NOT allowed to perform one hour prior
to closing.
A) Refill ketchup and mustard bottles
B) Sweep the lobby
, C) Stack unused chairs
D) Clean the bread grill
E) Sweep the kitchen
F) Filter unused fryers Right Ans - C) Stack unused chairs
D) Clean the bread grill
F) Filter unused fryers
If you have cut fries exhibiting the acid effect, what should you do?
A) Wash the potatoes in cold water for 15 minutes
B) Wash the potatoes in warm water for 15 minutes
C) Throw all buckets from that batch in the trash, then wash, rinse, and
sanitize the buckets
D) Cook the potato from that batch immediately, then wash, rinse, and sanitize
the buckets. Right Ans - C) Throw all buckets from that batch in the trash,
then wash, rinse, and sanitize the buckets
Which of the following are manager best practices during a food safety audit?
A) Perform a food safety audit "fire drill"
B) Walk with the specialist during the audit
C) Put the potato cutter in the wash sink
D) Notify the district manager immediately
E) Slow the auditor while employees check the store Right Ans - B) Walk
with the specialist during the audit
What are the three main components of an effective pest prevention program?
A) Set rodent traps, install electronic pest repellant devices, keep doors closed
B) Prevent access, deny food and/or water, set rodent traps around the store
C) Prevent access, deny food and/or water, work with a licensed pest control
operator
D) Prevent access, spray chemicals, work with a licensed pest control operator
Right Ans - C) Prevent access, deny food and/or water, work with a licensed
pest control operator
What are the best practices for safe money handling?
A) Using Swipe cards or fingerprints for signing into the pos to perform
manager tasks
B) Requiring multiple employees to use the same drawer to simplify financials
C) Counting drawers before and after each shift with the employees that work
the register
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