Five Guys Certification 2018 – Prep Questions With Complete Solutions
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Course
Five Guys
Institution
Five Guys
Five Guys Certification 2018 – Prep
Questions With Complete Solutions
Mushrooms and onions are cooked at ___. 350°F/177°C
Grill mushrooms and onions until ___ because they will continue to cook in the hot holding unit.
they are almost done and golden
Pour ___ into metal warming pan in ho...
Five Guys Certification 2018 – Prep
Questions With Complete Solutions
Mushrooms and onions are cooked at ___. 350°F/177°C
Grill mushrooms and onions until ___ because they will continue to cook in the hot holding unit.
they are almost done and golden
Pour ___ into metal warming pan in hot holding unit prior to putting mushrooms and onions in.
9 oz of hot water
Mushrooms and onions are housed in the hot holding unit at ___. 140°F/60°C
Shelf life of grilled mushrooms and onions 1 shift
Mushrooms are cooked before onions to ___. prevent flavor transfer from onions to
mushrooms.
Potatoes must be submerged ___ underneath clear, cold water for ___. at least one inch/at
least 15 minutes
, Five Guys Certification 2018 – Prep
Questions With Complete Solutions
Temperature of water for fries should not rise above ___. 55°F/12.7°C
Black potatoes occur when ___ and must be discarded. Potatoes have been out of water
for too long
Acid effect occurs when ___. Any bucket containing acid effect fries must be entirely discarded.
Potatoes sit in water too long (may be 20 hours)
Pink potatoes occur when ___ and can be fixed Potatoes have not been soaked long
enough
Shelf life and prep time per bag of potatoes 3 shifts/5 minutes or less
Shelf life and prep time per case of hot dogs 3 shifts/20 minutes or less
Lettuce should be shredded by hand into ___. 1-2" pieces
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